Fermented batter
1 uttapam · ~130 g
250
Carbs48 g
Protein6 g
Fat1 g
Fibre2 g
Roughly one and a half times a dosa's batter, because thickness is the point.
Where the damage isThe verdict
Thicker than a dosa, which means more batter and more oil to cook it through.
Component by component
Per 1 uttapam with sambar and chutney. Estimates, not yet verified against IFCT 2017.
Oil
~2 tsp · ~10 g
90
Carbs0 g
Protein0 g
Fat10 g
Fibre0 g
Less per gram than a dosa, since there is less surface area to crisp.
Onion, tomato, chilli topping
— · ~60 g
30
Carbs5 g
Protein1 g
Fat0 g
Fibre2 g
Nearly free, and the reason to order this over a plain dosa.
Worth eatingChutney and sambar
— · ~180 g
200
Carbs15 g
Protein6 g
Fat12 g
Fibre6 g
Same as with dosa. The coconut chutney is the variable.
Three ways to fix it
Ordered by what you give up.
Option 1 · Load the topping, watch the chutney−90
Ask for extra vegetables on top. One serving of chutney.
The topping is the cheapest thing on the plate and the only source of fibre.
Taste cost: None
Option 2 · Smaller, with more sambar−120
A smaller uttapam and a second bowl of sambar.
Shifts the meal from batter towards dal without changing what you ordered.
Taste cost: Low
Option 3 · Change the batter−70
Oats or moong dal uttapam.
Uttapam takes a substituted batter better than dosa does, because it does not need to crisp.
Taste cost: Moderate