4 Serves
54 Mins
Finely dice the onion, green bell pepper, and tomato using a chef's knife and cutting board.
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IndianVitamin E
1 mg / 15 mgVitamin K
4 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
10 µg / 400 µgCalcium
15 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
11 mg / 420 mgPhosphorus
55 mg / 1,250 mgPotassium
116 mg / 4,700 mgSodium
234 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
8 µg / 55 µgFiber
1 g / 28 gSugar
1 g / 50 gSaturated Fat
2 g / 20 gCholesterol
26 mg / 300 mgCaffeine
0 mgNet Carbs
5 gAlcohol
0 g
Heat a non-stick skillet or tawa over medium heat and lightly brush with olive oil.
Pour a ladle of fermented batter onto the hot surface, spreading it slightly into a thick circle.
Sprinkle the diced onion, green bell pepper, and tomato over the wet batter, pressing them down gently with a spatula.
Drizzle a little extra olive oil around the edges and cook until the bottom is golden brown, then flip to cook the vegetable side briefly.
Season the cooked uttapam with salt and pepper to taste and serve immediately while hot.
1
g27
g0
g
Indonesian
Indian