Classic Vegetable Uttapam

Ingredients

• 3 cups Fermented Idli/Dosa batter
• 1 medium Onion, finely chopped
• 1 medium Tomato, deseeded and chopped
• 2 pieces Green chili, finely chopped(optional)
• 0.5 cup Carrot, grated
• 2 tablespoons Fresh coriander leaves, chopped
• 1 teaspoon Ginger, finely minced
• 0.5 teaspoon Salt
• 3 tablespoons Vegetable oil or Ghee
• 0.25 cup Capsicum (Bell pepper), finely chopped(optional)

Instructions

1. 1

   In a large bowl, mix the chopped onions, tomatoes, green chilies, carrots, capsicum, ginger, and coriander together with a pinch of salt.

2. 2

   Place a non-stick tawa or griddle over medium heat and lightly grease it with a few drops of oil.

3. 3

   Pour a ladleful of the fermented batter onto the center of the tawa, spreading it slightly into a thick circle; do not make it thin like a dosa.

4. 4

   Immediately sprinkle a generous portion of the mixed vegetable topping evenly over the surface of the batter.

5. 5

   Gently press the vegetables down with a spatula so they stick to the batter while it is still wet.

6. 6

   Drizzle a teaspoon of oil around the edges and cover with a lid to cook for 2-3 minutes until the bottom is golden brown.

7. 7

   Flip the uttapam carefully and cook the vegetable side for 1-2 minutes until the onions are slightly caramelized.

8. 8

   Flip back and serve hot with coconut chutney and sambar.