Chickpea and Tomato Uttapam
A savory South Asian pancake made with chickpeas and tomatoes.
Nutrition per serving
Estimated values per serving.
Ingredients
- 150 g chickpea flour
- 200 ml water
- 1 large tomato (chopped)
- ½ medium onion (finely chopped)
- 1 green chili (finely chopped)
- 1 tsp cumin seeds
- ½ tsp salt (to taste)
- 2 tbsp olive oil
- 2 tbsp coriander leaves (chopped)
Method
- 1
In a bowl, mix chickpea flour and water to form a smooth batter.
- 2
Add chopped tomato, onion, green chili, cumin seeds, and salt.
- 3
Heat a non-stick pan over medium heat and add a little olive oil.
- 4
Pour a ladle of batter onto the pan, spread evenly.
- 5
Cook for 3-4 minutes until bubbles form on the surface.
- 6
Flip and cook the other side until golden brown.
- 7
Repeat with remaining batter.
- 8
Serve hot, garnished with coriander leaves.
Make it fit your blood sugar goals
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Get GlucoForager freeThis recipe is general guidance, not medical advice. Carb needs depend on your treatment and goals, so check with your doctor, diabetes nurse or dietitian if you're unsure.