Quinoa uttapam recipe, How to make quinoa uttapam

Quinoa uttapam is actually a healthy version of regular uttapam that is made at home with idlli/ dosa batter. Quinoa uttapam is a thick, fluffy and soft pancake prepared with basic veggie topping that is usually used to make regular uttapam. This uttapam uses a batter made with quinoa, idli rice and urad dal which results in healthy uttapam with slight variation in taste and color. This uttapam tastes great with chutney and sambar. So if you like to give your regular breakfast a healthy twist then this recipe shall come handy. Just soak and grind batter this weekend enjoy different varieties of uttapam, idli, dosa and much more with this quinoa batter. So let’s get to the making!

You can checkout my other quinoa recipes below:

[sam id=”1″ codes=”true”]

Quinoa uttapam recipe, How to make quinoa uttapam

2017-10-06 21:53:22

Prep Time

15 hr

Prep Time

15 hr

For batter

1. Quinoa- 1 cup
2. Idli rice – 1 cup
3. Urad dal - ½ cup
4. Water – 2 cups (for grinding)
5. Salt – to taste

For topping

1. Chopped Onion – ½ cup
2. Chopped Tomato – ½ cup
3. Chopped Green chili- 2
4. Idly podi – ¼ cup
5. Grated Carrot- ½ cup
6. Chopped Cilantro- ¼ cup

Note

* 1 cup = 235 ml

Instructions

In a bowl add urad dal, idli rice and quinoa together. Wash 3 to 4 times until you see clear water. Soak it in enough water for 6 hours.
After 6 hours, in a wet grinder add little quantity of the soaked urad dal, idli rice and quinoa. Switch on the grinder, when it starts grinding gradually add little by little of all the soaked items. Grind the mixture into a smooth and thick batter adding water in regular intervals when needed. I used 2 cups (with the same cup i used for measuring rice, quinoa and urad dal) of water for grinding but it may vary according the soaking time. But the measurement is just a guideline to get a perfect batter.
Also scrap the inner sides of the grinder often to get rid of coarse rice mixture using the scrapper provided along with grinder.
When done grinding transfer the mixture to a bowl, add required amount of salt and mix well. the batter should be in flowing consistency. Allow the batter to ferment for 8 to 10 hours. I usually grind batter in the evening and allow it ferment overnight and use it for next day breakfast.
In the morning mix the batter well using a ladle before making uttapam. The fermented batter will look just as shown in the above pic and to make perfect fluffy uttapam that is the consistency.
Chop veggies and keep it aside.
Now heat a tawa and pour a ladle of batter similar to the shape of regular uttapam or pancake. Now add chopped onions, tomato, chili, grated carrot, podi and cilantro as topping. Drizzle oil/ ghee around it and cook in medium flame. When you see the sides browning flip the uttapam carefully. Cook until done. Serve it hot with chutney or sambar!

By Sandhya Riyaz

Sandhya's recipes https://www.sandyathome.com/

How to make Quinoa uttapam with step by step images

In a bowl add urad dal, idli rice and quinoa together. Wash 3 to 4 times until you see clear water. Soak it in enough water for 6 hours.
After 6 hours, in a wet grinder add little quantity of the soaked urad dal, idli rice and quinoa. Switch on the grinder, when it starts grinding gradually add little by little of all the soaked items. Grind the mixture into a smooth and thick batter adding water in regular intervals when needed. I used 2 cups (with the same cup i used for measuring rice, quinoa and urad dal) of water for grinding but it may vary according the soaking time. But the measurement is just a guideline to get a perfect batter.
Also scrap the inner sides of the grinder often to get rid of coarse rice mixture using the scrapper provided along with grinder.
When done grinding transfer the mixture to a bowl, add required amount of salt and mix well. the batter should be in flowing consistency.Allow the batter to ferment for 8 to 10 hours. I usually grind batter in the evening and allow it ferment overnight and use it for next day breakfast.
In the morning mix the batter well using a ladle before making uttapam. This batter can be used to make idli, dosa, uttapam and paniyaram too. The fermented batter will look just as shown in the above pic and to make perfect fluffy uttapam that is the consistency.
Chop onion, tomato, green chilli, cilantro finely and shred carrot and keep it aside.
Now heat a tawa and pour a ladle of batter similar to the shape of regular uttapam or pancake. Now add chopped onions, tomato, chili, grated carrot, podi and cilantro as topping. Drizzle oil/ ghee around it and cook in medium flame. When you see the sides browning flip the uttapam carefully. Cook until done. Serve it hot with chutney or sambar!