Mixed Vegetable Uttapam is a delicious South Indian breakfast dish made from a thick, fluffy dosa batter topped with colorful vegetables. This savory pancake is both nutritious and flavorful, rich in protein and fiber from the batter and vegetables. Serve it with chutney or sambar for a wholesome meal any time of day.
Health Benefits:
- Fiber and Nutrients: The mixed vegetables provide a rich source of fiber, vitamins, and antioxidants.
- Protein-Rich: The idli/dosa batter made from rice and lentils offers a good amount of plant-based protein.
- Low in Calories: Uttapam is a low-fat, light meal option suitable for any time of the day.
Nutritional Highlights:
- Rich in Fiber (from vegetables)
- Good Source of Protein (from rice and lentils in the batter)
- Low in Fat
- Gluten-Free
Nutritional Information (Per Uttapam):
- Calories: 180
- Protein: 5g
- Fat: 4g
- Carbohydrates: 30g
- Fiber: 5g
- Iron: 8% of daily value
- Calcium: 5% of daily value
Ingredients:
For Uttapam Batter:
- Idli/Dosa Batter: 2 cups (store-bought or homemade)
For Topping:
- Onion: 1 medium, finely chopped
- Tomato: 1 medium, finely chopped
- Carrot: 1 small, grated
- Capsicum (Bell Pepper): 1/2, finely chopped
- Green Chilies: 1-2, finely chopped (optional)
- Coriander Leaves: 2 tbsp, finely chopped
- Grated Ginger: 1/2 tsp
- Salt: To taste
- Oil or Ghee: 2-3 tbsp (for cooking)
Recipe Instructions:
1. Prepare the Vegetables
Finely chop the onions, tomatoes, capsicum, and green chilies. Grate the carrot and ginger. Combine all the chopped vegetables in a bowl. Add salt to taste and mix well. Set aside.
2. Heat the Pan and Spread the Batter
Heat a non-stick tawa or skillet over medium heat. Pour a ladleful of dosa batter onto the tawa and spread it into a thick circle (about 1/4 inch thick). Do not spread it too thin, as uttapam should be slightly thick like a pancake.
3. Add the Vegetable Topping
Once the batter starts to cook and small bubbles appear on the surface, evenly spread the mixed vegetables on top of the batter. Press the vegetables lightly so they stick to the batter.
4. Cook the Uttapam
Drizzle a little oil or ghee around the edges of the uttapam. Cook on medium heat until the base becomes golden and crisp. Flip the uttapam and cook the other side for 1-2 minutes until the vegetables are slightly charred and the uttapam is cooked through.
5. Serve
Remove the uttapam from the tawa and serve hot with coconut chutney, sambar, or tomato chutney.
Tips and Tricks:
- Crispier Edges: For crispier uttapams, add a little more oil around the edges while cooking.
- Thicker Uttapam: Make sure not to spread the batter too thin—uttapam should be thicker than dosa for a fluffy, pancake-like texture.
- Fresh Vegetables: Always use fresh vegetables for the best flavor and nutrition.
- Batter Consistency: If your batter is too thick, add a little water to achieve the right consistency. It should be pourable but not too runny.
