4 Serves
104 Mins
Finely dice the onions and tomatoes using a chefs knife on a cutting board.
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IndianVitamin E
2 mg / 15 mgVitamin K
3 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
16 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
10 mg / 420 mgPhosphorus
54 mg / 1,250 mgPotassium
110 mg / 4,700 mgSodium
251 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
4 gAlcohol
0 g
Heat a non-stick skillet or tawa over medium heat and lightly grease it with cooking oil.
Pour a ladle of the fermented uttapam batter onto the hot surface and spread it slightly into a thick circle.
Sprinkle the diced onions and tomatoes evenly over the batter, pressing them down gently with a spatula.
Drizzle a little cooking oil around the edges, cover the pan, and cook until the bottom is golden brown and the top is set.
Flip the uttapam carefully using a spatula and cook for another minute until the vegetables are slightly charred.
Season the finished pancake with salt and pepper to taste and serve immediately.
1
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Indonesian
Indian