Spiced Tawa Masala Quinoa Uttapam Recipe

About this recipe

Spiced Tawa Masala Quinoa Uttapam is a nutritious, protein-packed twist on the classic Indian breakfast favorite, combining the earthy flavors of quinoa with a mildly spiced vegetable topping. This recipe is perfect for busy professionals seeking a quick yet wholesome meal that aligns with weight loss goals. The uttapam is soft, fluffy, and infused with a medley of spices balanced to medium heat, making it flavorful without being overpowering. The combination of quinoa and lentils ensures a high-fiber, high-protein dish that keeps you full and energetic throughout the day.

Ingredients

• 100 g Quinoa
• 500 g Urad Dal
• 500 g Onion
• 500 g Tomato - Hybrid
• 100 g Coriander Leaves
• 1 box Baking Soda
• 200 g Dahi
• 250 ml Olive Oil
• 250g Ginger
• medium Chilli Green Long
• 100 g Jeera
• 100 g Red Chili Powder
• 100 g Salt
• 20 g Turmeric Powder
• 100 g Yellow Mustard Seeds

Instructions

1. 1. Rinse the quinoa and urad dal thoroughly under running water, then soak them together in a bowl for 4-6 hours or overnight.
2. 2. Drain the soaked quinoa and dal, then blend them into a smooth batter using a blender. Add curd, turmeric powder, salt, and water as needed to achieve a pancake batter consistency. Let the batter rest for 30 minutes.
3. 3. Heat a non-stick tawa or flat pan over medium heat. Add the mustard seeds and cumin seeds to the pan with a few drops of oil and let them splutter.
4. 4. In a small bowl, mix the chopped onions, tomatoes, green chili, coriander leaves, and grated ginger. Sprinkle a pinch of salt and red chili powder into the mixture and set aside.
5. 5. Once the batter has rested, stir in the baking soda. Pour a ladleful of batter onto the hot tawa, spreading it gently into a small, thick circle.
6. 6. Immediately sprinkle a spoonful of the vegetable mixture over the batter and press it lightly so it adheres. Drizzle a few drops of oil around the edges.
7. 7. Cook the uttapam on medium heat for 3-4 minutes, then flip it gently to cook the other side for another 2-3 minutes until golden brown and cooked through.
8. 8. Repeat with the remaining batter and vegetable topping to make more uttapams. Serve hot with coconut chutney or a side of sambar for a complete meal.