Quinoa Uttapam | Instant Pot Veg. Quinoa Uttapam | Low Carb, High Protein Quinoa Uttapam

How to Make Quinoa-Brown Rice Soft, Healthy Uttapam

Hello Foodies,

Quinoa Uttapam is a soft, and delicious South Indian Breakfast pancakes made with quinoa, rice, lentils, veggies, and herbs. This Quinoa Veggie Uttapam tastes yummy when served with No Onion-No Garlic Coconut Chutney and Sambar.

Quinoa uttapam is a healthy version of regular uttapam. The batter is made at home using quinoa, brown rice, urad dal, and flattened rice. It is a thick, fluffy and soft pancake prepared with a basic veggie topping. Quinoa is one of the superfoods. The batter used for making this Protein-packed Uttapam is made using the combination of Quinoa and lentils.

Video Recipe:

This uttapam tastes great with chutney and sambar. So if you like to give your regular breakfast a healthy twist then this recipe shall come in handy. Just soak and grind batter this weekend enjoy different varieties of uttapam, idli, dosa, and much more with this quinoa-brown rice batter. So let’s get to the making!

More South Indian Recipes to Try:

Ingredients:

Quinoa-Brown Rice Batter 3 Cups (Recipe here)
Onion ¼ Cup, finely chopped
Tomato ¼ Cup, finely chopped
Carrots ¼ Cup, grated
Jalapeno 1, sliced
Green chilies 3 strips, paste
Oil to roast Uttapam

Instructions:

In a bowl mix quinoa batter and green chilies paste.
If needed add water to make a perfect batter(The batter should not be too watery or too thick it has to be thinner than idli batter and thicker than dosa batter).

Quinoa-Onion Uttapam:

Heat a pan on medium to high heat and pour a ladleful of batter.
Spread out in a circular motion slightly thick than the regular dosa(Do not make it very thin).
Top with some chopped onion and chopped coriander leaves and pat slightly.
Sprinkle some oil around the edges.
Cover and roast the uttapam to a golden brown from the bottom.
Let it cook until the bottom part gets golden color and the top of the batter looks dry.
Flip over and sprinkle some oil, and roast from both sides.
Mini vegetable uttapam is ready to serve, serve with chutney.
have a golden color, if not, flip it again and let it cook until it has a golden color.
Quinoa-Onion Uttapam is ready to be served for breakfast, serve it hot with Sambar, Coconut Chutney, or your favorite chutney. Enjoy!!!

Quinoa-Tomato Uttapam:

Heat a pan on medium to high heat and pour a ladleful of batter.
Spread out in a circular motion slightly thick than the regular dosa(Do not make it very thin).
Top with some chopped tomato and chopped coriander leaves and pat slightly.
Sprinkle some oil around the edges.
Cover and roast the uttapam to a golden brown from the bottom.
Let it cook until the bottom part gets golden color and the top of the batter looks dry.
Flip over and sprinkle some oil, and roast from both sides.
Have a golden color, if not, flip it again and let it cook until it has a golden color.
Mini Tomato-Quinoa uttapam is ready to serve, serve with chutney.
Quinoa uttapam is ready to be served for breakfast, serve it hot with Sambar, Coconut Chutney, or your favorite chutney. Enjoy!!!

Quinoa-Carrot Uttapam:

Heat a pan on medium to high heat and pour a ladleful of batter.
Spread out in a circular motion slightly thick than the regular dosa(Do not make it very thin).
Top with some chopped tomato and chopped coriander leaves and pat slightly.
Sprinkle some oil around the edges.
Cover and roast the uttapam to a golden brown from the bottom.
Let it cook until the bottom part gets golden color and the top of the batter looks dry.
Flip over and sprinkle some oil, and roast from both sides.
Have a golden color, if not, flip it again and let it cook until it has a golden color.
Mini Quinoa-Carrot Uttapam is ready to serve, serve with chutney.
Quinoa uttapam is ready to be served for breakfast, serve it hot with Sambar, Coconut Chutney, or your favorite chutney. Enjoy!!!

Quinoa-Jalapeno Uttapam:

Heat a pan on medium to high heat and pour a ladleful of batter.
Spread out in a circular motion slightly thick than the regular dosa(Do not make it very thin).
Top with some sliced jalapeno and chopped coriander leaves and pat slightly.
Sprinkle some oil around the edges.
Cover and roast the uttapam to a golden brown from the bottom.
Let it cook until the bottom part gets golden color and the top of the batter looks dry.
Flip over and sprinkle some oil, and roast from both sides.
Have a golden color, if not, flip it again and let it cook until it has a golden color.
Mini Quinoa-Jalapeno Uttapam is ready to serve, serve with chutney.
Quinoa uttapam is ready to be served for breakfast, serve it hot with Sambar, Coconut Chutney, or your favorite chutney. Enjoy!!!

Quinoa Mix Vegetable Uttapam:

Heat a pan on medium to high heat and pour a ladleful of batter.
Spread out in a circular motion slightly thick than the regular dosa(Do not make it very thin).
Top with some sliced jalapeno and chopped coriander leaves and pat slightly.
Sprinkle some oil around the edges.
Cover and roast the uttapam to a golden brown from the bottom.
Let it cook until the bottom part gets golden color and the top of the batter looks dry.
Flip over and sprinkle some oil, and roast from both sides.
Have a golden color, if not, flip it again and let it cook until it has a golden color.
Mini Quinoa Mix Vegetable Uttapam is ready to serve, serve with chutney.
Quinoa uttapam is ready to be served for breakfast, serve it hot with Sambar, Coconut Chutney, or your favorite chutney. Enjoy!!!

My Take:

You can add grated vegetables like cauliflower, green peas, capsicum, beetroot, etc.
The batter should not be too watery or too thick it has to be thinner than idli batter and thicker than dosa batter.
Cook the appam on low flame to get a nice crunchy and crispy outer crust.

Good Time To Eat:

It is good to eat Quinoa Uttapam for Breakfast, Lunch, Brunch, or Dinner.

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