High Protein Uttapam

Elevate your breakfast or snack game with this wholesome **High Protein Uttapam**, a delicious twist on the traditional South Indian favorite. Packed with the goodness of protein-rich urad dal, yellow moong dal, brown rice, and a boost from cooked quinoa, this uttapam is a hearty option to fuel your day. The batter is blended to perfection and topped with a vibrant medley of fresh vegetables like onions, tomatoes, bell peppers, and carrots, creating a crispy, golden base with a colorful, nutrient-dense topping. Optional Greek yogurt adds an extra dose of protein, making this recipe perfect for fitness enthusiasts and health-conscious eaters. Easy to prepare and ready in just 35 minutes, this gluten-free, vegetarian dish pairs beautifully with coconut chutney or sambar. Ideal for a protein-packed breakfast, lunch, or snack, this uttapam is sure to become a staple in your healthy eating rotation.

Nutriscore Rating: 77/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 0.5 cup Split black gram (urad dal, soaked for 4-6 hours)
• 0.5 cup Split yellow moong dal (soaked for 4-6 hours)
• 0.5 cup Brown rice (soaked for 4-6 hours)
• 0.25 cup Cooked quinoa
• 2 tablespoons Greek yogurt (optional, for added protein)
• 1 teaspoon Salt
• 1.5 cups Water
• 0.5 cup Chopped onions
• 0.5 cup Chopped tomatoes
• 0.5 cup Chopped bell peppers (any color)
• 0.25 cup Grated carrots
• 2 tablespoons Coriander leaves, chopped
• 1 unit Green chili (finely chopped, optional)
• 2 tablespoons Oil (for cooking)

Directions

Step 1

Drain the soaked urad dal, yellow moong dal, and brown rice. Rinse thoroughly and add to a blender.

Step 2

Add 1.5 cups of water and blend the mixture into a smooth batter. Ensure that the batter is thick enough to spread but not runny.

Step 3

If using Greek yogurt, mix it into the batter to boost the protein content further.

Step 4

Stir in the salt and the cooked quinoa. Let the batter rest for 10-15 minutes.

Step 5

Prepare the vegetable topping by combining chopped onions, tomatoes, bell peppers, grated carrots, coriander leaves, and chopped green chili in a bowl. Mix well.

Step 6

Heat a non-stick skillet or tawa over medium heat and lightly grease it with oil.

Step 7

Pour a ladleful of batter onto the skillet and gently spread it into a thick pancake about 6-8 inches in diameter.

Step 8

Sprinkle 2-3 tablespoons of the vegetable mixture evenly over the uttapam and press them gently into the batter using a spatula.

Step 9

Drizzle a few drops of oil around the edges of the uttapam. Cook on medium heat until the bottom is golden brown and crisp, about 2-3 minutes.

Step 10

Flip the uttapam carefully and cook the other side for 1-2 minutes until the vegetables are cooked and slightly charred.

Step 11

Remove the uttapam from the skillet and repeat the process with the remaining batter and vegetables.

Step 12

Serve hot with coconut chutney, sambar, or a dollop of plain Greek yogurt for added protein.

Nutrition Facts

Serving size	1070.8 grams (1070.8g)

Amount per serving	% Daily Value*
Calories	977

Total Fat 32.60g	42%
Saturated Fat 5.00g	25%
Polyunsaturated Fat 0.00g
Cholesterol 1mg	0%
Sodium 2461mg	107%
Total Carbohydrate 134.00g	49%
Dietary Fiber 34.80g	124%
Total Sugars 13.90g
Protein 43.20g	86%

Vitamin D 0IU	0%
Calcium 279mg	21%
Iron 11mg	63%
Potassium 2181mg	46%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 29.3%

Protein: 17.2%

Carbs: 53.5%