Uttapam Recipe With Idli Batter – Vegetable Uthappam
Uttapam is a traditional South Indian breakfast dish, deliciously crunchy and savoury and comes topped with colourful veggies. Uttapam, made with idli-dosa batter, is a healthy and nutritious tiffin option.
Uttapam or Uthappam (in Tamil Nadu), Uttappa (in Karnataka), Oothappam (Kerala) is a thick and crisp crepe topped with veggies.
The idli dosa batter is a multipurpose one as you can prepare a variety of dishes with it – uttapam, appe, punugulu, idli-upma and so on.
Uttapam Recipe:
Uttapam, also popularly called as the Indian Pizza, is a thicker version of a dosa, more like a pancake, roasted to a golden brown and topped with a variety of ingredients of your choice, such as onions, tomatoes, capsicum, carrots, coriander, sweet corn, cabbage, ginger, paneer, peas, cheese and green beans. Piping hot and freshly made Uthappam is the ideal breakfast dish.
To make Uthappam, firstly prepare the idli batter at home this way or you can use a ready-made batter available at any grocery store. The batter should be of pancake batter consistency. Adjust the salt.
Next, finely chop an onion, tomato, capsicum, green chillies, curry leaves and coriander leaves.
Take the chopped ingredients in a bowl, mix well and keep aside as toppings.
Now heat a skillet over medium heat. Pour a ladleful of batter onto the center of the pan and gently spread out in a circular motion, using the back of the ladle. Avoid spreading the batter too much.
Once bubbles start to form on the top, sprinkle 1 tbsp of the topping and press in gently with a ladle.
Drizzle a teaspoon of oil all around the edges. Cover with a lid and cook for 2-3 minutes or until the base turns a golden brown.
Then, gently flip over the Uttapam. Cook for a further 2 minutes till the veggies are lightly roasted and the Uthappam is cooked from inside.
Remove onto a serving plate. Follow the same process for making the remaining uttapams.
Serve hot and savoury tomato-onion Uttapam with coconut chutney and Sambar.
If you are searching for more leftover idli batter recipes, then do try out Upma With Idlys.
Uthappam or Uttapam is a gluten-free, crisp pancake with a healthy topping of colourful veggies. Uthappam is a hearty vegan breakfast dish made with idli/dosa batter and served with a side of coconut or tomato chutney.
Course Breakfast/Snack, South Indian
Cuisine Tamil Nadu
Prep Time 5 minutesminutes
Cook Time 20 minutesminutes
Total Time 25 minutesminutes
Servings 3
Calories 179kcal
Author Shil
Ingredients
2cupsIdli batter
1small onion
2green chillies
1small tomato
1small capsicum
1sprig of curry leaves
1tbspchopped coriander leaves
Oil for roasting
Instructions
To make Uttapam, you can use leftover idli batter or buy ready-made idli-dosa batter from your neighbourhood grocery store. The batter should neither be too thick or too watery – it should be of pancake-batter consistency.
Finely chop a tomato, onion, capsicum, curry leaves, green chillies and coriander leaves. Place all the chopped ingredients in a small bowl, toss well and set aside as toppings.
Next heat a non-stick pan over medium heat. Pour a ladleful of the batter in the middle of the pan and very lightly spread out in a circular motion with the back of the ladle.
When you see bubbles forming, sprinkle a tablespoon of the prepared toppings and press down gently with a ladle.
Add 1tsp of oil around the Uttapam. Cover and cook on low-medium heat for about 2-3 minutes or till the Uthappam base becomes a crisp golden brown.
Flip the Uttapam over and cook on low-medium heat for a two minutes till the veggies are slightly roasted. Remove.
Serve healthy and tasty Uttapam with any coconut chutney, podi or Sambar.
Notes
If the Uttapam batter is too thin, then add a little rawa and allow the batter to stand for ten minutes. If the batter is too thick, then add a few tablespoons of water to get the desired consistency.
If you‘re using a cast iron pan then you need to first season the pan by rubbing a half cut onion all over it before pouring the batter
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