Ministry of Curry · by Archana Mundhe★ 4.8 (6)
Uttapam (South Indian Savory Pancakes)
NUTRITION · PER SERVING40M COOK
CAL 13%·PRO 12%
CARBS 25G40% OF CAL
6G FIBER0G ADDED4G INTRINSIC15G OTHER4G TOTAL SUGAR
FAT 14G51% OF CAL
5G SAT10G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
South Indian savory pancakes made from fermented rice-lentil batter, topped with caramelized onions, tomatoes, and cilantro, finished with ghee. Soft and fluffy with crispy edges.
mainindianbaked goodgluten freevegetarian
View the full recipe on Ministry of Curry →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 4 cups Idli Batter
- ¼ cup water
- 1 teaspoon kosher salt
- Toppings:
- 1 medium red onion (finely diced)
- 2 tomatoes (finely diced)
- 2 to 4 green chilies (finely diced)
- ½ cup cilantro (finely chopped)
- ¼ cup ghee (use oil as a vegan substitue )
At a glance
PER SERVING · TIME 40M
CAL 13%·PRO 12%
CARBS 25G40% OF CAL
6G FIBER0G ADDED4G INTRINSIC15G OTHER4G TOTAL SUGAR
FAT 14G51% OF CAL
5G SAT10G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 30m
- Sodium
- 425mg
- Total sugar
- 4g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 368mg
- Calcium
- 19mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 425MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.