South Indian uttapam recipe - You can make it plain or top it with mixed vegetables. Serve with coconut chutney and samabr.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 3 servings
- 2 cups Idli/Dosa batter
- ¼ cup Onion finely chopped
- ¼ cup Tomato finely chopped
- ¼ cup Capsicum (Green bell pepper) finely chopped
- ¼ cup Carrot grated
- 1 Green chili finely chopped
- 2 tablespoons Cilantro or coriander leaves
- Salt - to taste
- 2-3 tablespoons Oil or butter
Making uttapam recipe:
Heat the tawa or pan on medium heat. Grease it well using oil.
Once hot, take ladleful of batter and pour into the center of the pan. Do not spread, let it flow itself. It should be thick.
Within few seconds you will notice lots of bubbles are forming.
Now drizzle the oil around the edges and on top. And let it cook on medium-low heat.
Once golden brown from the bottom, flip it and cook other side as well.
Both sides should be golden brown and slightly crispy. Once done remove it to a plate and serve.
Making vegetable uttapam recipe:
Take all the veggies (onion, tomato, capscium, coriander, green chili, carrot) in a bowl. Sprinkle little salt. Mix well.
Now heat the tawa in a pan on medium heat. Grease it well using oil.
Once hot pour the batter into the pan.
Now sprinkle the prepared veggie mixture over it. Drizzle the oil around the edges and on top.
Once golden brown from the bottom, flip and cook other side.
Once cooked from other side, remove it to a plate and continue making rest.
Calories: 176kcal | Carbohydrates: 11.4g | Protein: 1.5g | Fat: 14.2g | Saturated Fat: 1g | Cholesterol: 0mg | Sodium: 296mg | Potassium: 123mg | Fiber: 0.8g | Sugar: 2g | Vitamin A: 1850IU | Vitamin C: 30.5mg | Calcium: 20mg | Iron: 0.5mg
*Nutrition information is a rough estimate for 1 serving
Please comment below and give ★ ratings