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Sprouts Uttapam
Why It’s Good for Pregnant Women
Sprouts Uttapam is rich in essential nutrients like protein, fiber, vitamins, and minerals, which support fetal development and boost energy levels during pregnancy.
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Instructions:
1. Blend the sprouts into a coarse paste using a little water.
2. In a bowl, mix semolina, yogurt, and sprout paste. Add water to adjust consistency.
3. Add onions, tomatoes, green chili, coriander, cumin, and salt. Mix well.
4. Heat a non-stick skillet and brush it with oil.
5. Pour a ladle of batter onto the skillet and spread into a circular shape.
6. Cook on medium flame till it turns golden brown. Flip and cook the other side.
7. Serve hot with coconut chutney or your choice of dip.
Health Benefits:
– Protein: Supports baby’s growth, tissue, and brain development.
– Fiber: Facilitates digestion, reduces constipation, common during pregnancy.
– Vitamins: Strengthens immunity, supports maternal health.
– Minerals: Supports bone and blood health, reduces pregnancy complications.
Ingredients
- - 1 cup mixed sprouts (moong, lentils)
- - 1 cup semolina (sooji)
- - 1 cup yogurt (dahi)
- - 1 finely chopped onion
- - 1 finely chopped tomato
- - 1 finely chopped green chili
- - A handful of chopped coriander leaves
- - Salt to taste
- - 1 tsp cumin seeds
- - 1 tbsp oil for cooking
- - Water, as needed
- - 2 tbsp olive oil (for shallow frying)
- For the Mint Yogurt Dip:
- 1 cup Greek yogurt
- 1/4 cup fresh mint leaves, finely chopped
- 1 tbsp lemon juice
- 1 small clove garlic, minced
- Salt and pepper to taste
Author
Ekta Gupte