Brown Rice Brussels Sprouts Uttapam

Brussels Sprouts? You say. Yes I say. When I can make cabbage uttapam, why not brussels sprouts uttapam?

IMG_4046Brussels sprouts belongs to the cabbage family, and look like miniature cabbages. Quite often, I substitute them for cabbage. They are rich in Vitamin A & C and dietary fiber. This one is an old recipe…


1 cup brown rice
1 cup urad dal
salt to taste (approx 1 tsp)

2-3 tbsp batter
2-3 brussels sprouts

Prep time: up to 24 hrs.
Cooking time: 10 min
Makes 3-4 medium uttapams. Refrigerate any left over batter. Will keep for at least a week.

IMG_4043Soak rice and dal in separate bowls with water up to at least 8 hours. I usually soak mine over night. Rinse and blend the dal in a blender with some water to make thick, smooth batter. Rinse and add the rice, continue blending until the rice is blended to very fine particles. You can blend the rice separately and add to the urad dal batter or blend together. Add salt and mix well. Set aside for at least 10-12 hours to allow the batter to ferment. Fermenting, especially is necessary to make fluffy idlis. But you can still make uttapam without the fermentation.

To make the uttapam, take 2-3 tbsp of batter, shred 2-3 brussels sprouts and add to the batter. Heat a wide pan and grease with some oil. Add some water to the batter, to thin it. Pour onto the greased pan and spread out evenly. Add more oil to prevent sticking. Cover and cook until golden. Flip over, add oil as needed and cook the other side till golden.

IMG_4048Serve warm with chutney. You can use any such as the Peanut chutney or coconut chutney. Although I like mine with sweet ginger pickle.

Note: Brown rice is heavier than if you use white rice or even idli rava.

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