Preparing traditional uttapams from rice flour or rice for breakfast often involves a high carbohydrate content. However, if the goal is to reduce carbohydrate intake and increase protein in the diet, red lentil uttapam is an excellent choice. Red lentils are rich in protein, fiber, and iron, providing energy throughout the day and aiding in weight management.
A feature of this recipe is that the batter does not need to be left to ferment for hours. By using the right ingredients and maintaining the correct proportions, a very soft, lacy, and delicious uttapam is achieved.
The following components are needed for preparation: 1 cup of whole or split red lentils; 1/4 cup of poha (chivda) for softness and lacy texture; 2 tablespoons of yogurt; 1 small piece of ginger; 1 or 2 green chilies; 1/2 teaspoon of fruit salt (Eno) or baking soda; 1 cup of finely chopped vegetables (onion, tomatoes, bell pepper, and cilantro) for filling; salt to taste; oil or ghee for frying.
First, thoroughly wash the red lentils and poha and soak them in warm water for one to two hours. After this, drain the excess liquid from the soaked lentils and poha. Then, place them in a blender jar along with 2 tablespoons of yogurt, ginger, green chili, and a little water to obtain a very smooth and thick puree.
Transfer the resulting batter to a bowl and add salt to taste. The consistency of the batter should be thick enough for uttapam. To achieve a lacy texture, add 1/2 teaspoon of Eno or baking soda to the batter one minute before frying, along with 1 tablespoon of water, and gently mix in one direction. This will make the batter very light.
Heat a non-stick pan or pancake griddle and lightly grease it with a little oil or ghee. Then, pour two large ladles of batter into the center of the pan and spread it into a thin layer. Top with the finely chopped onion, tomatoes, bell pepper, and cilantro, gently pressing the vegetables onto the batter with a spoon.
Cook over low or medium heat, covered, for two minutes until a net pattern appears on the surface. Then, lightly brush the edges with oil, flip the uttapam, and fry the second side until golden brown. The finished, soft, and lacy dal uttapam is served hot with coconut or green chutney.
