4 Serves
82 Mins
In a large mixing bowl, combine the semolina, yogurt, and water to create a smooth batter, then let it rest for 60 minutes.
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IndianVitamin K
3 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
4 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
122 µg / 400 µgCalcium
70 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
56 mg / 420 mgPhosphorus
189 mg / 1,250 mgPotassium
368 mg / 4,700 mgSodium
375 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
58 µg / 55 µgFiber
4 g / 28 gSugar
10 g / 50 gSaturated Fat
1 g / 20 gCholesterol
1 mg / 300 mgCaffeine
0 mgNet Carbs
56 gAlcohol
0 g
Heat a non-stick skillet over medium heat and lightly coat it with cooking oil.
Pour a ladle of batter onto the hot skillet and spread it into a thick circle. Sprinkle with chopped onions, green bell peppers, and chili peppers.
Drizzle a little more cooking oil around the edges and cook until the bottom is golden brown, then flip and cook the other side until crisp.
Season the hot Uthappam with salt and pepper to taste before serving.
1
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Indonesian
Indian