How to make Uttappam With Assorted Peppers -
Uttappam with a variation.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Rice (चावल), Split Gram Skinless
Cuisine : Fusion
Course : Snacks and Starters
For more recipes related to Uttappam With Assorted Peppers checkout Bhel, Baby Uttapam, Bhel Puri, Masala Dosa . You can also find more Snacks and Starters recipes like Double Layered Ravioli Spinach Vadai Spicy Corn Cups Cheesy Kababs
Uttappam With Assorted Peppers Recipe Card
Hindi: chawal
How many times have we thought rice is a blessing? We use it for holy purposes but we also can pressure up a quick pulao or khichdi when hunger pangs are drumming away! This is one grain that is about 98% percent digestible. In India we are familiar with Basmati, Patna or brown rice but it is also available as Italian Rice and Glutinous Rice which is popular in Chinese and Japanese cuisines.
Prep Time : 7-8 hour
Cook time : 26-30 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Uttappam With Assorted Peppers Recipe
Rice 2 cups
Split Gram Skinless 1 cup
Salt to taste
Butter 1/2 cup
Red capsicum deseeded & chopped 1 large
Green capsicum deseeded & chopped 1 medium
Yellow capsicum deseeded & chopped 1 large
Onion chopped 1 large
Jalapeno, chopped peppers 3-4
Fresh coriander leaves chopped a few sprigs
Method
Step 1
Soak rice in six cups and urad dal in four cups of water separately overnight.
Step 2
Drain and grind them separately, using a little water, to a smooth paste. Mix them in a deep vessel.
Step 3
Cover and keep the batter to ferment for a minimum of six to eight hours in a warm place. Take required quantity of batter in a bowl, add salt and sufficient water to get the desired consistency and mix well. In a large bowl combine red, green, and yellow capsicums along with onion, jalapeno peppers, fresh coriander and salt.
Step 4
Toss to mix well and keep aside. Heat a thick tawa (griddle) or a non-stick pan. Put two drops of oil and wipe the tawa clean with a wet muslin cloth.
Step 5
Add a tablespoon of butter to the tawa and pour half a ladleful of batter and spread it into a five inch round. Sprinkle the capsicum mixture generously over the utappa and cook on low heat for three to five minutes.
Step 6
Flip side and cook further if desired. Similarly prepare the remaining utappas. Serve hot with coconut chutney.
Nutrition Info
Calories : 2737 Kcal
Carbohydrates : 82.3 gm
Protein : 448.8 gm
Fat : 68.3 gm
Other : 0
Most Visited Recipes
Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
