If you are on a ketogenic diet or a grain free diet, this delicious keto uttapam recipe comes to your rescue when you are craving something homely and savoury like a crispy uttapam with some tomato or coconut chutney.
Uttapam (or Oothapam) is a very healthy breakfast pancake recipe from South India. It uses the same batter as that of idli or dosa- which is normally prepared by grinding together soaked rice and black gram dal to make a thick batter. This batter is a very versatile addition to a gluten free diet.
The recipe for keto uttapam uses coconut flour along with a few other ingredients to make a keto dough, into which chopped vegetables are mixed in. You can cook this using ghee, butter, sesame oil or coconut oil. The sesame oil will actually give you the authentic South Indian uttapam flavour. I prefer to cook mine in ghee though, the aroma is just mouth watering.
Keto Uttapam Recipe
For Uttapam Filling:
- Chopped onion -2 tbsp
- Chopped tomatoes – 2 tbsp
- Minced green chillies -1 tsp
- Coriander leaves – 1 tsp
- Options: Shredded cabbage, grated carrot, chopped capsicum, grated cheese
Mix all filling ingredients together in a bowl.
Mix this into the paratha dough reserving a tbsp for topping. Knead lightly.
Now heat a tablespoon of coconut oil on a hot tawa and put your uttapam on it. Press the reserved chopped vegetables on top of the uttapam to fill any empty spaces and make it look more appealing and colorful.
Cook on low fire for two minutes till that side is golden brown. Now flip on to the other side and cook till done.
Serve hot with coconut or tomato chutney.
Note: Most of the images are of uttapams made with traditional rice batter. Use them for ideas to vary your fillings/toppings.