This is quick and easy breakfast both nutritious and delicious. Using sprouted pulses substantially increases the vitamin C and B complex, iron, calcium and protein content. With olive oil, the uttapam makes for a great breakfast.
To Be Mixed Together Into A Batter | 1/2 cup rice flour (chawal ka atta) | 1/4 cup peeled and grated potatoes | 1 tbsp roasted peanuts , crushed | 1/4 cup water | salt to taste
To Be Mixed Together For The Topping
1/2 cup boiled mixed sprouts , kala chana,chawli, moong , rajma etc) , roughly chopped | 2 tbsp chopped coriander (dhania) | 2 green chillies , finely chopped | salt to taste
1 1/2 tsp Leonardo Just Drizzle for greasing and cooking | 1/8 tsp of Leonardo Olive Oil-Extra Light
Divide the topping into 8 equal portions. Keep aside. Medium Heat (140 deg C)a non-stick tava (griddle), lightly grease it using ¼ tsp of Lenardo Extra Virigin Olive Oil and spread 1½ tbsp of the batter to make a 75 mm. (3”) diameter circle. Spread a portion of the topping evenly over it. Cook using 1/8 tsp of Leonardo Olive Oil- Extra Light till both sides are golden brown in colour. Repeat with the remaining ingredients to make 7 more uttapams. Serve hot.
Nutrition facts (per piece/ serving or 170 gm)
Energy (Kcal) 242 calorie
This is quick and easy breakfast both nutritious and delicious. Using sprouted pulses substantially increases the vitamin C and B complex, iron, calcium and protein content. With olive oil, the uttapam makes for a great breakfast.Watch More Recipes
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