Vegan Tomato and Spinach Uttapam
Vegan Tomato and Spinach Uttapam is a popular South Indian dish that’s enjoyed as a breakfast or brunch option. The uttapam batter is made with a combination of rice flour and semolina, and it’s topped with a colorful array of fresh vegetables, including tomatoes and spinach. The result is a flavorful and hearty pancake-like dish that’s both satisfying and nutritious.
INGREDIENTS
For the Uttapam Batter:
- 2 cups rice flour
- 1/2 cup semolina (sooji)
- 1/2 cup urad dal (split black gram), soaked for 4-6 hours
- 1 teaspoon fenugreek seeds (methi seeds), soaked with urad dal
- Salt to taste
- Water for grinding
For the Toppings:
- 1 cup fresh spinach leaves, finely chopped
- 1 medium tomato, thinly sliced
- 1 small onion, finely chopped
- 1 green chili, finely chopped (adjust to taste)
- Fresh coriander leaves, chopped, for garnish
- Cooking oil or cooking spray
INSTRUCTIONS
Rinse the soaked urad dal and fenugreek seeds. Grind them to a smooth paste using water. Transfer the paste to a large bowl.
In another bowl, combine the rice flour, semolina, and salt. Gradually add water and mix to form a batter with a thick pouring consistency.
Mix the urad dal paste with the rice flour-semolina batter. Mix well and let the batter ferment for 6-8 hours or overnight. The batter should rise and become slightly fluffy.
Heat a non-stick griddle or skillet over medium heat. Grease it lightly with cooking oil or cooking spray.
Pour a ladleful of the uttapam batter onto the center of the griddle. Spread it gently to form a thick circle.
Sprinkle a handful of finely chopped spinach, followed by chopped onions, sliced tomatoes, and green chilies on top of the batter.
Drizzle a few drops of oil around the edges of the uttapam and on the toppings.
Cover the uttapam with a lid and let it cook for a few minutes until the base turns golden brown and the toppings are slightly cooked.
Gently flip the uttapam using a spatula and cook the other side until it’s cooked through and crispy.
Transfer the cooked uttapam to a serving plate and garnish with freshly chopped coriander leaves.
Repeat the process with the remaining batter and toppings to make more uttapams.
Serve:
- Serve the Vegan Tomato and Spinach Uttapam hot with coconut chutney or tomato chutney.
TIPS
You can customize the toppings with other vegetables of your choice, such as bell peppers or grated carrots.
Uttapam is traditionally cooked with a thick layer of toppings, so feel free to adjust the quantity of toppings based on your preference.
NUTRITION VALUE
- Calories: Approximately 200-250 kcal per serving (varies based on portion size and ingredients)
- Carbohydrates: Around 40-45g per serving (mainly from rice flour and semolina)
- Protein: About 5-7g per serving (urad dal contributes to the protein content)
- Dietary Fiber: About 3-4g per serving (spinach and other vegetables contribute to the fiber content)
- Minimal fat content, mostly from cooking oil
- Essential vitamins and minerals from the vegetables
