Savory Multi-Lentil Uttappam & Muffins: A Healthy & Flavorful Twist
10 hours 15 minutes
1230 reads
About Savory Multi-Lentil Uttappam & Muffins: A Healthy & Flavorful Twist
Craving a healthy yet satisfying South Indian treat? These Savory Multi-Lentil Uttappam and Muffins offer a delicious twist on classic flavors, perfect for any time of day. Imagine fluffy pancakes and savory muffins bursting with wholesome goodness.This recipe features a protein-rich blend of lentils like urad dal and moong dal, combined with rice for a nutritious base. Customize your uttappam and muffins with your favorite chopped vegetables for an extra boost of flavor and nutrients.Enjoy these versatile delights as a light brunch, a quick breakfast, or a filling snack. It's a guilt-free way to savor the deliciousness of lentils!
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Recipe Time & More
Prep10 hours
Cook15 minutes
Total10 hours 15 minutes
Ingredients
Lentils & Rice
Seasoning & Leavening
- 1.5 tsp Salt or to taste
- 1 tsp Chili Powder red
- 0.5 tsp Baking Soda for muffins only
Vegetables & Flavor
- 1 Chili chopped, green
- 0.5 cup Assorted Vegetables and chopped cilantro, chopped bell pepper, diced tomatoes, such as grated carrot
Instructions
- Wash the rice and all the dals thoroughly. Soak them in water overnight.
- The next morning, drain the soaked lentils and rice. Grind them together into a smooth paste, adding water as needed to achieve a consistency similar to idli batter.
- Add salt, red chili powder, and chopped green chili to the batter. Mix well.
- If making muffins, preheat your oven to 350°F (175°C). Grease or line a muffin tin.
- For muffins, whisk in the baking soda just before filling the muffin cups. This ensures the muffins rise properly.
- Fill the prepared muffin cups about two-thirds full. Bake for 12-15 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
- If making uttappam, skip the baking soda. Heat a lightly oiled non-stick pan or griddle over medium heat.
- Pour a ladleful of batter onto the hot pan, spreading it gently into a thin circle. Cook for a few minutes until the edges start to set and the surface looks slightly cooked.
- Flip the uttappam and cook the other side until golden brown and cooked through.
- Serve the uttappam or muffins hot with your favorite chutney, such as mint-coriander chutney.
Recipe Notes
Good To Know
- For extra texture and flavor, top each muffin with a sprinkle of finely chopped onions, tomatoes, green chilies, and fresh coriander before baking.
- If you prefer a dairy-free version, substitute yogurt (if used) with plant-based yogurt or a squeeze of lemon juice.
- For a crispier exterior, brush the muffin tin with a little sesame oil before adding the batter.
Expert Tips
- Don't overmix the batter. Overmixing develops gluten, leading to tough muffins. Mix until just combined.
- For even cooking, ensure your oven is preheated to the correct temperature before baking.
- To check for doneness, insert a toothpick into the center of a muffin. If it comes out clean, they're ready.
Storage Instructions
- Leftover muffins can be stored in the refrigerator for up to 3 days.
- Reheat them in a skillet or air fryer to restore their texture before serving.
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Recipe Nutrition
Calories: 184kcalCarbohydrates: 34gProtein: 11gFat: 1gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 0.6gSodium: 570mgFiber: 7gSugar: 1g
Anju Bhagnari
Articles: 140
4 Comments
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This looks delightful! Thanks for the recipe.
Looks so good! Can’t wait to try it.
What a delicious recipe! Thanks for posting.
I’m excited to make this at home!