Classic Vegetable Uttapam
A savory South Indian pancake made from fermented rice and lentil batter topped with colorful, crunchy vegetables.
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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)
- 1/2 cup Carrot, grated
- 2 tablespoons Fresh coriander leaves, chopped
- 1 teaspoon Ginger, finely minced
- 1/2 teaspoon Salt
- 3 tablespoons Vegetable oil or Ghee
- 1/4 cup Capsicum (Bell pepper), finely chopped(optional)
Instructions
- 1
In a large bowl, mix the chopped onions, tomatoes, green chilies, carrots, capsicum, ginger, and coriander together with a pinch of salt.
- 2
Place a non-stick tawa or griddle over medium heat and lightly grease it with a few drops of oil.
- 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
Immediately sprinkle a generous portion of the mixed vegetable topping evenly over the surface of the batter.
- 5
Gently press the vegetables down with a spatula so they stick to the batter while it is still wet.
- 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
Flip the uttapam carefully and cook the vegetable side for 1-2 minutes until the onions are slightly caramelized.
- 8
Flip back and serve hot with coconut chutney and sambar.
Nutrition per Serving
245
Calories
6g
Protein
38g
Carbs
8g
Fat
4g
Fiber
3g
Sugar
480mg
Sodium
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