By: Payal
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Uttapam is a classic South Indian dish that works well for breakfast, lunch or even dinner. Here is a simple mushroom uttapam recipe topped with corn, spinach and peppers for a wholesome meal.
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Mushrooms are low in calories and rich in protein, while spinach brings nutrients such as iron, vitamins A, C and K. Adding corn and pepper makes this uttapam more filling and flavourful.
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1/2 kg rice
250 g urad dal
100 g chana dal
Salt to taste
Pepper to taste
20 g boiled corn
30 g sliced mushrooms
1 bunch spinach, finely chopped
Oil for cooking
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Soak the rice and dals overnight. Drain and grind them with salt and pepper to make a smooth, consistent batter.
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Leave the batter to ferment for 5 to 6 hours. Fermentation may take longer in winter due to cooler temperatures.
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Heat a tawa, sprinkle a little water and wipe clean. Drizzle oil and pour the batter in a circular motion to shape the uttapam.
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Top the uttapam with mushrooms, spinach and corn. Press lightly and drizzle oil around the edges for even cooking.
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Once the base turns golden brown and crisp, flip the uttapam and cook for a few more minutes until done.
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Serve the mushroom uttapam with steaming hot sambar, coconut chutney or mint chutney for a wholesome South Indian-style meal.
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