Masala Quinoa And Vegetable Uttapam Recipe

About this recipe

Masala Quinoa and Vegetable Uttapam is a nutritious and flavorful twist on the traditional South Indian breakfast pancake. This dish combines protein-packed quinoa with a medley of colorful vegetables and a blend of fragrant spices to create a wholesome, satisfying meal. Perfect for a fitness enthusiast seeking a balanced, fiber-rich and low-calorie start to the day, this uttapam offers a delightful combination of texture and taste. Serve it with a side of chutney or yogurt for a complete and refreshing experience.

Ingredients

• 100 g Quinoa
• 500 g Suji
• 200 g Dahi
• 500 g Onion
• 500 g Tomato - Hybrid
• 250 g Carrot
• 100 g Curry Leaves
• 100G Oleo
• 500 g Capsicum Green
• 100 g Coriander Leaves
• 50G Green Chilies
• 100 g Jeera
• 100 g Red Chili Powder
• 100 g Salt
• 20 g Turmeric Powder

Instructions

1. 1. Rinse the quinoa thoroughly and soak it in water for 30 minutes. Meanwhile, soak the semolina in the yogurt and set aside for 15 minutes.
2. 2. Drain the quinoa and blend it into a smooth batter using a blender. Mix the blended quinoa with the semolina-yogurt mixture to form a thick batter.
3. 3. Add chopped tomato, onion, bell pepper, grated carrot, green chilies, curry leaves, and coriander leaves to the batter. Mix well.
4. 4. Stir in cumin seeds, turmeric powder, red chili powder, and salt, ensuring the batter is well-combined and evenly spiced.
5. 5. Heat a non-stick skillet or tawa over medium heat and lightly grease it with oil. Pour a ladle of batter onto the skillet and spread it gently into a thick pancake.
6. 6. Cook the uttapam for 2-3 minutes on one side until the edges start to crisp, then flip it carefully and cook for another 2-3 minutes until golden brown.
7. 7. Repeat the process with the remaining batter, greasing the skillet as needed. Serve the uttapams hot with chutney or plain yogurt.