Are you finding it challenging to decide what to pack for your child’s lunch box tomorrow? These nutritious and delicious uttapam recipes are here to help! Perfect for even the pickiest eaters, these uttapams are a fun and healthy lunch option.
Packing a lunch box for selective eaters can be daunting, especially when trying to ensure they eat enough vegetables. Children often have strong food preferences, making it difficult to ensure they receive the essential nutrients they need for healthy growth. If you’re growing tired of packing the same sandwiches and snacks every day, and are looking for something different, these uttapam recipes might be just what you need.
Uttapam, a versatile South Indian dish, can be adapted with various nutritious ingredients, making it a fantastic alternative to the usual lunchbox fare. Whether you want to sneak in some vegetables or serve something new and exciting, these uttapam recipes are both flavorful and fun to eat.
Onion Uttapam Recipe Onion uttapam is a savory South Indian pancake topped with caramelized onions and spices.
Ingredients:
- 2¾ cups parboiled rice, washed and soaked for at least 4 hours
- ¼ cup rice, washed and soaked for at least 4 hours
- 1 cup split skinless black gram, washed and soaked for at least 4 hours
- 1 tsp fenugreek seeds (optional)
- Salt to taste
- 1½ tsps ghee
- 1 small onion, sliced
- 1 small green chili, chopped
- 1 small carrot, shredded
- Freshly chopped coriander as needed
- Sambhar and coconut chutney for serving
Method:
- Drain and blend the two types of rice into a smooth batter using enough water. Drain and blend the split gram into a smooth batter using enough water.
- Combine the batters in a bowl, add salt, and mix well. Set aside to ferment in a warm place for 4-6 hours or overnight.
- Heat 1 tsp ghee on a non-stick tawa, pour a ladleful of batter, sprinkle onion slices, green chili, carrots, and coriander, drizzle ghee, and cook for 2-3 minutes on medium heat. Flip and cook on the other side until done.
- Serve hot with sambhar and coconut chutney.
Paneer Uttapam Recipe Paneer uttapam is a fluffy South Indian pancake loaded with flavorful paneer chunks and spices, offering a deliciously creamy twist.
Ingredients:
- 100 grams paneer, cut into ½-inch cubes
- 2 cups ready-made dosa batter
- 1 small onion, roughly chopped
- 1 small tomato, finely chopped
- 8-10 curry leaves, shredded
- 2 tbsps chopped fresh coriander leaves, plus extra for garnish
- 1 small green capsicum, chopped
- 2-3 green chilies, chopped
- 1 tsp coriander powder
- 1 tsp chili powder
- 1½ tbsps sambhar powder
- 2 tsps coconut oil
- Salt to taste
- Oil for greasing
- Freshly grated coconut for garnish
- Coconut chutney for serving
Method:
- In a large bowl, combine the onions, tomatoes, curry leaves, coriander leaves, green capsicum, green chilies, coriander powder, chili powder, sambhar powder, and coconut oil. Add salt and paneer and mix gently.
- Heat a non-stick tawa and grease it with oil. Pour a portion of the dosa batter and spread it into a thick disc.
- Generously sprinkle the paneer mixture on top and press lightly. Drizzle oil on the sides, cover, and cook for 2-3 minutes until the base turns golden brown.
- Carefully flip the paneer uttapam and cook for 1 more minute. Remove from heat and place on a serving plate.
- Garnish with coriander leaves and grated coconut. Serve hot with coconut chutney.
Mysore Masala Uttapam Recipe Mysore masala uttapam is a spicy, savory pancake topped with rich Mysore masala for an extra burst of flavor.
Ingredients:
- 4 cups ready-made dosa batter
- Salt to taste
- 4 tsps ghee
- Ready-made potato bhaji as needed
- 8 tbsps chopped onion
- 8 tbsps chopped tomato
- 4 tbsps chopped green capsicum
- 6 tsps red chili-garlic chutney
- 6 tbsps coconut chutney, plus extra for serving
- 2 tsps red chili powder
- 1 tsp chaat masala
- 4 tsps chopped fresh coriander leaves, plus extra for garnish
- 1 small carrot
- ½ small beetroot
- 4 tsps butter
- Sambhar for serving
Method:
- In a bowl, mix the dosa batter with salt.
- To make one uttapam, heat 1 tsp ghee on a non-stick tawa. Pour a ladleful of batter and spread it in a circular motion to make a medium-sized disc.
- Add a portion of the potato bhaji, sprinkle 2 tbsps onion, 2 tbsps tomato, and 1 tbsp capsicum. Add 1½ tsps red chili-garlic chutney and 1½ tbsps coconut chutney.
- Sprinkle ½ tsp red chili powder, ¼ tsp chaat masala, and 1 tsp coriander leaves. Grate ¼ carrot and a little beetroot on top and gently mix. Add 1 tsp butter and cook for 2-3 minutes on low heat. Flip and cook until the other side is completely done.
- Remove from heat and transfer the uttapam to a serving plate.
- Garnish with coriander leaves and serve hot with coconut chutney and sambhar.