Fluffy Spinach And Lentil Uttapam Recipe

About this recipe

Fluffy Spinach and Lentil Uttapam is a delightful South Indian savory pancake, made healthier with a blend of protein-rich lentils and fresh spinach. This dish is perfect for an active lifestyle and weight-loss goals, as it is packed with fiber, moderate spices, and balanced flavors. The batter is fermented for a light texture, then cooked to perfection, offering a satisfying and wholesome breakfast option that the whole family can enjoy.

Ingredients

• 1 kg Rice
• 250 g Spinach
• 200 ml Mustard Oil
• 250 g Carrot
• 50 g Asafoetida Powder
• 100 g Coriander Leaves
• 50G Green Chilies
• 100 g Jeera
• 100 g Salt
• 20 g Turmeric Powder
• 500 g Urad Dal

Instructions

1. 1. Rinse the urad dal and rice separately under running water, then soak them in water for 6-8 hours or overnight.
2. 2. Drain the soaked dal and rice, then grind them separately into smooth batters using minimal water. Combine them in a large bowl and mix well.
3. 3. Cover the batter and allow it to ferment in a warm place for 8-10 hours or until it doubles in volume.
4. 4. Once fermented, add salt, turmeric powder, asafoetida, and chopped green chilies to the batter. Mix well.
5. 5. Heat a non-stick pan or skillet on medium heat and lightly grease it with oil.
6. 6. Pour a ladleful of batter onto the pan and gently spread it into a thick pancake. Sprinkle spinach, grated carrot, chopped coriander, and cumin seeds evenly on top.
7. 7. Cook the uttapam on medium heat for 2-3 minutes, then flip and cook the other side until golden brown and cooked through.
8. 8. Repeat with the remaining batter to make additional uttapams. Serve warm with coconut chutney or sambar.