Protein-Packed Chickpea And Tomato Uttapam Recipe

About this recipe

A savory pancake made with chickpea flour and fresh tomatoes, loaded with protein and bursting with Indian flavors. Perfect for a hearty breakfast to fuel your day.

Ingredients

• 280G Caprichos Del Paladar Roasted Chopped Tomatoes, 280G
• NaN Aroy-D Coconut Milk
• - Jalpur Cumin Seeds
• 100 g Wijaya Coriander Seeds 100G
• 360G Short Dated Seasoning For Boiled Fish With Pickled Cabbage, 360G
• 500 G Fresh Vine Tomato 500g
• - Doves Farm Organic Chickpea Flour
• 450G Rice Flour, 450G
• 100G Chaat Masala Mangal, 100G
• 400 g Trs Turmeric Powder 400G
• 400G Whole Chickpeas In Water

Instructions

1. 1. In a mixing bowl, combine chickpea flour, rice flour, turmeric powder, salt, and chaat masala.
2. 2. Gradually add coconut milk and water to the dry ingredients, whisking until a smooth batter forms.
3. 3. Chop the tomatoes finely and add them to the batter along with cumin seeds and chopped coriander leaves.
4. 4. Heat a non-stick pan over medium heat and drizzle a little oil to grease the surface.
5. 5. Pour a ladleful of batter onto the pan and spread it gently to form a medium-sized pancake.
6. 6. Cook the uttapam for 2-3 minutes until bubbles appear on the surface and the edges begin to lift.
7. 7. Flip the uttapam carefully and cook for another 2-3 minutes until golden brown on both sides.
8. 8. Repeat the process with the remaining batter to make additional uttapams.
9. 9. Serve the hot uttapams with a side of fresh coriander chutney or coconut chutney.