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.


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


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

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