Chia seed and coconut flour uttapam

Chia seed and coconut flour uttapam is a tasty, nourishing take on the South Indian classic. Offering the health benefits of chia seeds and the light texture of coconut flour, it’s an excellent choice for a diabetes-friendly, nutritious breakfast.

Ingredients

• Coconut flour, ½ cup
• Yoghurt (dairy or plant-based), ½ cup
• Water (adjust as needed), ½ cup
• 1 small onion, finely chopped
• 1 small tomato, finely chopped
• 1 small green capsicum, finely chopped
• 1 small carrot, grated
• 2-3 green chillies (adjust to taste), finely chopped
• Chia seeds, 2 tbsp
• Baking soda, ¼ tsp
• Salt to taste
• Oil for cooking
• Fresh coriander for garnish, chopped

Method

1. Thoroughly rinse the quinoa under running water, then put it aside.
2. In a bowl, combine ¼ cup water and the chia seeds and let it settle for about 10 minutes. It should take on the consistency of gel.
3. In a big mixing dish, combine the chia seed mix with the yoghurt and coconut flour. Add water a little at a time, until a thick batter forms.
4. Add the grated carrot, capsicum, onion, tomato, green chillies, baking soda and salt. Blend thoroughly.
5. Grease a nonstick skillet or tawa with a small amount of oil and heat it over medium heat.
6. Transfer a ladleful of batter onto the skillet, gently spreading it out to create a tiny, thick pancake.
7. Cook for 2-3 minutes, or until bubbles appear on the surface of the batter and the edges begin to rise.
8. Flip the uttapam and cook it for another 2-3 minutes, or until it’s golden brown on all sides, then set it aside.
9. Re-grease the skillet as needed and repeat the process with the remaining batter.
10. Serve the uttapams warm, with fresh coriander on top. They pair nicely with sambar, coconut chutney, or tomato chutney.

Nutritional information

Per serving:

Calories - 116kcal

Total fat - 6.4g

Saturated fat - 1.1g

Carbohydrate - 13.3g

Protein - 4g

Sodium - 11444mg

Sugar - 5.7g

Fibre - 5.7g