Egg Uttapam is a popular South Indian dish made with a batter of fermented rice and lentils, topped with a fluffy egg omelette. This dish is gluten-free and an excellent source of protein and carbohydrates. However, people with an egg allergy should avoid this dish.
INGRREDIENTS:
For the Uttapam Batter: – 1 cup idli rice: 200gms – 1/2 cup urad dal (split and dehusked black gram): 100gms – 1/2 tsp fenugreek seeds: 2gms – Salt to taste – Water as needed
For the Egg Topping:
– 2 eggs: 100gms – 1 onion, chopped: 80gms – 1 green chili, chopped: 5gms – Salt to taste – 1 tbsp oil: 15ml
PREPRATION
Preparation: 1. Soak the idli rice and urad dal separately for at least 4 hours. Soak fenugreek seeds with urad dal.
2. Grind the urad dal with fenugreek seeds into a smooth batter. Transfer to a large bowl.
3. Grind the idli rice into a slightly coarse batter and add it to the bowl with the urad dal batter. Mix well.
4. Add salt to taste and enough water to make a thick batter. Mix well and let it ferment overnight or for at least 8 hours.
5. Heat a griddle or tawa over medium heat. Grease it with oil.
6. Pour a ladleful of the fermented batter on the griddle and spread it into a circle.
7. Sprinkle chopped onions and green chili on top of the batter.
8. Beat the eggs in a bowl and pour it over the uttapam.
9. Sprinkle salt over the eggs and drizzle some oil around the edges of the uttapam.
10. Cover the uttapam with a lid and let it cook for 2-3 minutes until the eggs are set and the bottom of the uttapam is golden brown.
11. Flip the uttapam and cook for another 1-2 minutes until the other side is golden brown.
12. Serve hot with coconut chutney and sambar.
Nutritional value per 100 grams:
Calories: 130kcal
Carbs: 20gms
Fiber: 1.5gms
Proteins: 5gms
Fat: 3gms