Baked cheese uttapam muffins Recipe

Baked cheese uttapam muffins are a delicious twist on the traditional Indian uttapam. These muffins are made with a batter of fermented rice and lentils, flavored with spices and topped with a generous amount of cheese. The muffins are baked until golden and crispy on the outside, while remaining soft and fluffy on the inside. They make for a perfect breakfast or snack option, and can be served with chutney or a side of yogurt for a complete meal.

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Vegdiet
50minstotal
30minsPrep
20minsCook
50m.total
30m.Prep
20m.Cook
Baked cheese uttapam muffins
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ingredients serve

Ingredients for Baked cheese uttapam muffins Recipe

  • 1/5 cup Fermented Rice And Lentil Batter
  • 1/20 cup Chopped Onions
  • 1/20 cup Chopped Tomatoes
  • 1/4 En Chilies, Finely Chopped
  • 1/20 teaspoon Cumin Seeds
  • 1/20 teaspoon Turmeric Powder
  • As required Salt To Taste
  • 1/10 cup Grated Cheese
  • as per your need Optional: Chopped Cilantro Or Mint Leaves For Garnish

Directions: Baked Cheese Uttapam Muffins Recipe

Cooking Directions

  • STEP 1.In a bowl, combine fermented rice and lentil batter with chopped onions, tomatoes, green chilies, and spices.
  • STEP 2.Grease a muffin tin and pour the batter into each cup, filling them about 3/4 full.
  • STEP 3.Top each muffin with a generous amount of grated cheese.
  • STEP 4.Bake in a preheated oven at 375°F (190°C) for 20-25 minutes, or until the muffins are golden and crispy on top.
  • STEP 5.Remove from the oven and let them cool for a few minutes before removing from the muffin tin.
  • STEP 6.Serve the baked cheese uttapam muffins hot with chutney or a side of yogurt.
  • STEP 7.Store any leftovers in an airtight container in the refrigerator for up to 2 days.

Cooking Tips

  • Make sure the fermented rice and lentil batter is well-fermented for the best flavor and texture.
  • Feel free to add other vegetables like bell peppers or grated carrots to the batter for added nutrition and flavor.
  • You can adjust the amount of green chilies according to your spice preference.
  • For a variation, you can also add some chopped cilantro or mint leaves to the batter for a fresh herb flavor.

Storage and Serving

  • These muffins are best served hot, straight out of the oven.
  • If you have leftovers, you can reheat them in a toaster oven or microwave before serving.
  • Serve the baked cheese uttapam muffins with coconut chutney, tomato chutney, or mint chutney for a delicious accompaniment.
  • They can also be enjoyed on their own as a quick and satisfying snack.
Nutrition
value
21
calories per serving
< 1 g Fat1 g Protein2 g Carbs1 g FiberOther

Current Totals

  • Fat
    < 1g
  • Protein
    1g
  • Carbs
    2g
  • Fiber
    1g

MacroNutrients

  • Carbs
    2g
  • Protein
    1g
  • Fiber
    1g

Fats

  • Fat
    < 1g

Vitamins & Minerals

  • Calcium
    32mg
  • Iron
    < 1mg
  • Vitamin A
    296mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    < 1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    17mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    8mg
  • Vitamin E
    < 1mg
  • Copper
    < 1mcg
  • Magnesium
    15mg
  • Manganese
    < 1mg
  • Phosphorus
    26mg
  • Selenium
    2mcg
  • Zinc
    < 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp