Beetroot Uttapam is a variation of the traditional Uttapam, which is a savory pancake made from fermented rice and urad dal batter. The addition of grated beetroot not only enhances the nutritional value but also imparts a stunning natural color to the dish, making it visually appealing.
Ingredients You'll Need
To prepare the perfect Beetroot Uttapam, gather the following ingredients:
- 1 cup rice (preferably parboiled)
- 1/2 cup split urad dal (black gram lentils)
- 1/4 cup flattened rice (poha)
- 1 medium-sized beetroot (peeled and grated)
- 1 small onion (finely chopped)
- 1-2 green chilies (finely chopped)
- A handful of fresh coriander leaves (finely chopped)
- Salt to taste
- Oil or ghee for cooking
Step-by-Step Instructions
Soaking the Rice and Dal
- Rinse the rice and urad dal under cold water until the water runs clear.
- In separate bowls, soak the rice and dal with enough water for at least 4-6 hours. You can also soak them overnight for better results.
- Additionally, soak the flattened rice (poha) in water for about 20-30 minutes.
Grinding the Batter
- Drain the water from the soaked rice and dal.
- In a blender or wet grinder, add the soaked rice, dal, and soaked flattened rice (poha).
- Grind the mixture to a smooth and slightly thick consistency. Add water as needed during the grinding process.
- Transfer the batter to a large bowl.
Fermenting the Batter
- Add salt to the batter and mix well.
- Cover the bowl with a clean cloth or lid and let the batter ferment in a warm place for approximately 6-8 hours. The fermentation process is essential as it helps in making the uttapam soft and fluffy.
Preparing the Beetroot Mix
- In a separate bowl, combine the grated beetroot, chopped onions, green chilies, and coriander leaves.
- Mix the ingredients well to form a vibrant and flavorful beetroot mixture.
Making the Beetroot Uttapam
- Heat a non-stick or cast-iron griddle (tava) on medium heat. Spread a few drops of oil or ghee on the surface.
- Once the griddle is hot, pour a ladleful of the fermented batter onto the center.
- Using the back of the ladle, gently spread the batter in a circular motion to form a thick pancake.
- Sprinkle a generous amount of the prepared beetroot mixture over the uttapam.
- Press the toppings slightly into the batter for better adherence.
- Drizzle a few drops of oil or ghee around the edges of the uttapam and cover it with a lid to cook evenly.
Flipping and Cooking
- After a couple of minutes, check if the base of the uttapam has turned golden brown.
- Carefully flip the uttapam using a spatula and cook the other side for another 2-3 minutes.
- Ensure both sides are well-cooked and slightly crispy.
Serving the Beetroot Uttapam
- Once the Beetroot Uttapam is cooked to perfection, transfer it to a plate.
- Serve hot with coconut chutney, sambar, or any chutney of your choice.
Benefits of Beetroot Uttapam
Beetroot Uttapam not only satisfies your taste buds but also provides numerous health benefits:
Rich in Nutrients: Beetroot is packed with essential vitamins, minerals, and antioxidants, promoting overall well-being.
Heart Health: The presence of dietary fibers and betaine in beetroot helps maintain a healthy heart.
Boosts Immunity: The combination of rice and urad dal in the batter enhances the immune system.
Digestive Health: The fermented nature of the batter aids in better digestion.
Weight Management: Beetroot is low in calories and high in fiber, making it an excellent addition to a weight-loss diet.
Preparing a lip-smacking Beetroot Uttapam is now well within your reach. Follow this step-by-step guide to create a delightful culinary experience for yourself and your loved ones. By adding the richness of beetroot to the traditional Uttapam, you've not only enhanced the taste but also created a nutritious and visually stunning dish. Enjoy your breakfast or snack time with this healthy and colorful treat!
