Spiced Egg and Vegetable Uttapam

South Indian-style savory pancake topped with spiced egg and mixed vegetables.

Ingredients

• 2 large Eggs
• 1 cup Semolina (Sooji)
• 1/2 cup, whisked Plain Yogurt
• 1/4 cup, finely chopped Onion
• 1/4 cup, finely chopped Tomato
• 1, finely chopped (adjust to spice) Green chilies
• 2 tbsp, finely chopped Cilantro
• 1 tsp, grated Ginger
• 1/2 tsp Mustard seeds
• 1/4 tsp Cumin seeds
• 5-6, chopped (optional) Curry leaves
• To taste Salt
• 2-3 tbsp Oil
• 1/2 cup, chopped Bunched Spinach

Instructions

1. In a bowl, mix semolina and yogurt. Add 1 cup of water gradually to make a batter of medium consistency. Ensure there are no lumps. Let it rest for 15-20 minutes to allow the semolina to absorb the moisture.
2. Add onions, tomatoes, green chilies, ginger, cilantro, and salt to the batter. Mix well.
3. In a small pan, heat 1 tbsp of oil over medium heat. Add mustard seeds and cumin seeds. When they start to splutter, add curry leaves (if using). This is the tempering. Pour this tempering over the batter and mix well.
4. Whisk eggs with a pinch of salt and pepper in a separate bowl until light and frothy.
5. Heat a lightly oiled griddle or non-stick pan over medium heat.
6. Pour a ladleful of batter onto the griddle and spread gently into a thick circle (about 4-5 inches in diameter).
7. Immediately pour whisked eggs evenly over the uttapam.
8. Sprinkle chopped spinach over the egg layer, pressing lightly to adhere.
9. Drizzle oil around the edges of the uttapam. Cook until the base is golden brown and the egg is set, about 4-5 minutes. Gently flip and cook the other side for 2-3 minutes until golden brown and cooked through.
10. Serve hot with coconut chutney or tomato chutney.

Cuisine: Indian

Suitability:

Prep Time: 15 mins

Cook Time: 20 mins

Serving Size: 2

Meal Type: breakfast