Spicy South Indian Protein Uttapam Recipe

Name: Spicy South Indian Protein Uttapam
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Indian
Ingredients: 500 g Urad Dal; 500 g Chana Dal; 50 g Asafoetida Powder; 500 g Capsicum Green; 200 ml Mustard Oil; 200 g Dahi; 100 g Coriander Leaves; 50G Green Chilies; 100 g Jeera; 100 g Red Chili Powder; 100 g Salt; 500 g Tomato - Hybrid; 20 g Turmeric Powder; 1 kg Yellow Moong Dal; 100 g Yellow Mustard Seeds

Indian cuisine · 210 calories

Spicy South Indian Protein Uttapam recipe

About this recipe

Spicy South Indian Protein Uttapam is a wholesome breakfast dish packed with flavors and nutrition. Made with protein-rich lentil batter and topped with a medley of fresh vegetables and aromatic spices, this dish balances heat and flavor perfectly for a medium spice level. It’s ideal for kickstarting your day with a boost of energy and is perfect for a united family breakfast. The crispy edges and soft center, combined with vibrant toppings, make it a comforting and satisfying meal that supports muscle gain goals.

Ingredients

500 g Urad Dal
500 g Chana Dal
50 g Asafoetida Powder
500 g Capsicum Green
200 ml Mustard Oil
200 g Dahi
100 g Coriander Leaves
50G Green Chilies
100 g Jeera
100 g Red Chili Powder
100 g Salt
500 g Tomato - Hybrid
20 g Turmeric Powder
1 kg Yellow Moong Dal
100 g Yellow Mustard Seeds

Instructions

1. Wash and soak the moong dal, urad dal, and chana dal in water for at least 4 hours or overnight.
2. Drain the soaked dals and blend them into a smooth batter using a blender. Add yogurt, turmeric powder, and salt, and mix well to form a medium-thick consistency. Let the batter ferment for 6 hours or overnight in a warm place.
3. Heat a non-stick pan or tawa over medium heat and add 1 tablespoon of oil. Once hot, add mustard seeds and cumin seeds, allow them to crackle, and then add asafoetida.
4. Pour a ladleful of batter onto the pan and spread it slightly to form a thick pancake. Sprinkle chopped tomatoes, bell peppers, coriander leaves, and green chilies evenly over the batter.
5. Sprinkle a pinch of red chili powder over the toppings and gently press them into the batter with a spatula.
6. Cook the uttapam on medium heat for 2-3 minutes, then flip it carefully and cook the other side for another 2-3 minutes until both sides are golden brown and cooked through.
7. Repeat the process with the remaining batter to make additional uttapams.
8. Serve hot with coconut chutney or sambar for a wholesome, protein-packed breakfast.