4 Serves
81 Mins
Finely chop the onion, green bell pepper, and tomato using a chefs knife on a cutting board.
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IndianVitamin E
2 mg / 15 mgVitamin K
7 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
9 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
30 µg / 400 µgCalcium
37 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
32 mg / 420 mgPhosphorus
201 mg / 1,250 mgPotassium
323 mg / 4,700 mgSodium
643 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
31 µg / 55 µgFiber
1 g / 28 gSugar
2 g / 50 gSaturated Fat
9 g / 20 gCholesterol
104 mg / 300 mgCaffeine
0 mgNet Carbs
14 gAlcohol
0 g
Heat a non-stick skillet over medium heat and lightly brush with vegetable oil.
Pour a ladle of uttapam batter onto the hot skillet and spread it into a thick circle.
Sprinkle the chopped onion, green bell pepper, and tomato over the wet batter, pressing them down gently with a spatula.
Drizzle a little vegetable oil around the edges and cook until the bottom is golden brown, then flip and cook the other side until done.
Season the finished uttapam with salt and pepper to taste and serve hot.
1
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Indonesian
Indian