South Indian Masala Vegetable Uttapam Recipe

About this recipe

South Indian Masala Vegetable Uttapam is a comforting and wholesome breakfast dish featuring fluffy rice-lentil pancakes topped with a colorful medley of vegetables and fragrant spices. This dish is a perfect balance of nutrition and flavor, with a crispy base and a soft, spiced topping. Ideal for a family breakfast, it pairs beautifully with coconut chutney or tangy sambar, offering a taste of South Indian tradition in every bite.

Ingredients

• 1 kg Rice
• 500 g Urad Dal
• 200 g Dahi
• 500 g Onion
• 500 g Tomato - Hybrid
• 500 g Capsicum Green
• 200 g Fenugreek Seeds
• 100 g Coriander Leaves
• 50G Green Chilies
• 100 g Jeera
• 100 g Red Chili Powder
• 100 g Salt
• 1 liter Sunflower Oil
• 20 g Turmeric Powder

Instructions

1. 1. Wash and soak the rice, urad dal, and fenugreek seeds in water for 6 hours or overnight.
2. 2. Drain the soaked ingredients and blend them into a smooth batter, adding water gradually. Mix in the yogurt and salt, then allow the batter to ferment for 8-10 hours in a warm place until it rises and turns slightly bubbly.
3. 3. Prepare the topping by mixing the chopped onion, tomato, bell pepper, green chilies, coriander leaves, cumin seeds, turmeric powder, red chili powder, and a pinch of salt in a bowl.
4. 4. Heat a non-stick skillet or tawa on medium heat and lightly grease it with oil. Pour a ladleful of batter onto the skillet and spread it gently into a thick pancake shape.
5. 5. Sprinkle the vegetable mixture evenly over the batter and press it down lightly with a spatula.
6. 6. Drizzle a few drops of oil around the edges and cook on medium heat for 2-3 minutes until the base is golden and crisp.
7. 7. Flip the uttapam carefully and cook the other side for 2 minutes until the vegetables are slightly charred and cooked through.
8. 8. Repeat the process with the remaining batter and topping. Serve the uttapam hot with coconut chutney or sambar.