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|Split black gram||50 Gram|
|Rice||150 Gram, parboiled|
|Onions||100 Gram, finley chopped|
|Tomatoes||100 Gram, finley chopped|
|Green chilies||6 , finely chopped|
|Ginger||1 Inch, finely chopped|
|Cumin seeds||1⁄2 Teaspoon|
Serving size: Complete recipe
Calories 836 Calories from Fat 158
% Daily Value*
Total Fat 18 g27.5%
Saturated Fat 2.3 g11.7%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 1010.4 mg42.1%
Total Carbohydrates 151 g50.3%
Dietary Fiber 11 g43.9%
Sugars 10.3 g
Protein 18 g35.8%
Vitamin A 45% Vitamin C 281%
Calcium 12% Iron 25.5%
*Based on a 2000 Calorie diet
Grind the dal to a fine paste and rice to a coarse paste, using as much water as required.
Mix in salt.
Mixwell and allow to ferment for 6-8 hours.
Preheat the oven on 'convection' at 250°F C, with the lightly greased metal tray, placed on the high rack.
Pour spoon fulls of batter, on the lightly greased metal tray, sprinkle with onions, tomatoes, ginger, green chillies, coriander leaves and cumin seeds.
Cook at 250°F C for 7.00 minutes.
Flip the uttapam over and cook at 250°F C for 4.00 minutes.