Uttapam is the traditional South Indian Breakfast recipe. Here is the recipe of instant Uttapam with leftover cooked rice. Instead of wasting leftover rice, you can make this yummlicious breakfast. You can prepare these Veggies Savory Pancakes as evening or mid-day snack also. For this recipe, you can use leftover plain rice or Jeera Rice. With this recipe, you can also visit and checkout my other related collection recipes like:
Leftover Rice Recipes Collection,
Instructions for how to make Instant Uttapam with leftover Rice:
- Firstly, take 1 cup leftover cooked rice, 1/4 cup curd/plain yogurt and few roasted peanuts in a grinder jar.
- Grind to a thick and smooth paste and transfer to large mixing bowl.
- Then add 1/2 cup Sooji/ Rava/ Semolina to it. Add water as required to make thick uthappam consistency.
- For its tempering, heat 1 tsp oil in a pan and splutter 1 tsp mustard seeds and few curry leaves.
- Then add 1 tbsp finely chopped fresh green coriander to it.
- Add 1/2 tsp Red Chili powder to it and roast for few seconds and turn off the flame.
- Pour this tadka/ tempering over the prepared batter.
- Next, add 1 tsp ginger paste and 3/4 tsp salt to it.
- Mix them well and the Uttapam batter is ready. Set it aside for at least 20 minutes.
- Now prepare the vegetable toppings, by taking 1 finely chopped onion in a mixing bowl.
- Then add 2 tbsp finely chopped red bell pepper, 2 tbsp green bell pepper/ capsicum, 1 grated carrot and 1 finely chopped tomato to it.
- Then add 1 finely chopped green chili, 1/4 tsp salt or salt to taste and 1/2 tsp ground black pepper to it. Mix Well.
- Mix well making sure everything is well combined.
- Now, grease the pan with 1/2 tsp oil and pour the batter and spread slightly.
- Top it with 2 tbsp of veggies topping and press gently.
- Cover and cook for 3-4 minutes or until the base is cooked well on low to medium flame.
- Flip over and cook the other side.
- Leftover Rice Uttapam is ready to serve. Enjoy these delicious and healthy Veggie Pancakes with tomato sauce or Peanut Chutney.
1. Ingredients Preview.
2. Firstly, take 1 cup leftover cooked rice in a grinder jar.
3. Then add 1/4 cup curd/plain yogurt and few roasted peanuts to it. Adding peanuts is totally optional.
4. Grind to a thick and smooth paste and transfer to large mixing bowl. Try to grind it without adding any water as cooked rice and curd both have enough moisture/ water content.
5. Then add 1/2 cup Sooji/ Rava/ Semolina to it.
6. Add water as required to make thick uthappam consistency.
7. For its tempering, heat 1 tsp oil in a pan and splutter 1 tsp mustard seeds and few curry leaves.
8. Then add 1 tbsp finely chopped fresh green coriander to it.
9. Add 1/2 tsp Red Chili powder to it and roast for few seconds and turn off the flame.
10. Pour this tadka/ tempering over the prepared batter.
11. Next, add 1 tsp ginger paste and 3/4 tsp salt to it.
12. Mix them well and the Uttapam batter is ready. Set it aside for at least 20 minutes.
13. Now prepare the vegetable toppings, by taking 1 finely chopped onion in a mixing bowl.
14. Then add 2 tbsp finely chopped red bell pepper, 2 tbsp green bell pepper/ capsicum, 1 grated carrot and 1 finely chopped tomato to it. Make sure to remove all the seeds from the tomato.
15. Then add 1 finely chopped green chili, 1/4 tsp salt or salt to taste and 1/2 tsp ground black pepper to it.
16. Mix well making sure everything is well combined.
17. Now, grease the pan with 1/2 tsp oil and pour the batter and spread slightly.
18. Top it with 2 tbsp of veggies topping and press gently.
19. Cover and cook for 3-4 minutes or until the base is cooked well on low to medium flame.
20. Flip over and cook the other side.
21. Leftover Rice Uttapam is ready to serve. Enjoy these delicious and healthy Veggie Pancakes with tomato sauce or Peanut Chutney.
Tips:
- The most important thing in this recipe is ratio of Rice, Curd and Rava i.e. 1 : 0.25 : 0.50 (1: 1/4: 1/2).
- Make sure to soak the batter well, else the Uttapam will be hard.
- Top with the vegetables of your choice to make it more healthy.
- Instant Leftover Rice Uttapam tastes great, when served hot with peanut chutney or coconut chutney.
AuthorNidhi kakkarIngredients
Directions
1. Ingredients Preview.
2. Firstly, take 1 cup leftover cooked rice in a grinder jar.
3. Then add 1/4 cup curd/plain yogurt and few roasted peanuts to it. Adding peanuts is totally optional.
4. Grind to a thick and smooth paste and transfer to large mixing bowl. Try to grind it without adding any water as cooked rice and curd both have enough moisture/ water content.
5. Then add 1/2 cup Sooji/ Rava/ Semolina to it.
6. Add water as required to make thick uthappam consistency.
7. For its tempering, heat 1 tsp oil in a pan and splutter 1 tsp mustard seeds and few curry leaves.
8. Then add 1 tbsp finely chopped fresh green coriander to it.
9. Add 1/2 tsp Red Chili powder to it and roast for few seconds and turn off the flame.
10. Pour this tadka/ tempering over the prepared batter.
11. Next, add 1 tsp ginger paste and 3/4 tsp salt to it.
12. Mix them well and the Uttapam batter is ready. Set it aside for at least 20 minutes.
13. Now prepare the vegetable toppings, by taking 1 finely chopped onion in a mixing bowl.
14. Then add 2 tbsp finely chopped red bell pepper, 2 tbsp green bell pepper/ capsicum, 1 grated carrot and 1 finely chopped tomato to it. Make sure to remove all the seeds from the tomato.
15. Then add 1 finely chopped green chili, 1/4 tsp salt or salt to taste and 1/2 tsp ground black pepper to it.
16. Mix well making sure everything is well combined.
17. Now, grease the pan with 1/2 tsp oil and pour the batter and spread slightly.
18. Top it with 2 tbsp of veggies topping and press gently.
19. Cover and cook for 3-4 minutes or until the base is cooked well on low to medium flame.
20. Flip over and cook the other side.
21. Leftover Rice Uttapam is ready to serve. Enjoy these delicious and healthy Veggie Pancakes with tomato sauce or Peanut Chutney.
Leave a Reply