Flavorful Tawa Veggie Uttapam Recipe

About this recipe

Flavorful Tawa Veggie Uttapam is a delightful South Indian breakfast dish that combines the goodness of fermented rice and lentil batter with a medley of finely chopped vegetables. Each savory pancake is cooked to golden perfection on a tawa, resulting in a crispy edge and a soft, fluffy center. Balanced spices and fresh herbs elevate the flavors, making it a wholesome and satisfying meal for every member of the family. This recipe is perfect for those who appreciate a hearty yet light breakfast that is rich in nutrients and bursting with flavors, suitable for a moderate activity level and a body-maintenance goal.

Ingredients

• 1 Kg Idly/Dosa Batter
• 500 g Onion
• 500 g Capsicum Green
• 250 g Carrot
• medium Chilli Green Long
• 200 ml Cow Ghee
• 50 g Black Pepper Powder
• 100 g Coriander Leaves
• 100 g Jeera
• 100 g Red Chili Powder
• 100 g Salt
• 500 g Tomato - Hybrid

Instructions

1. 1. Prepare all the vegetables by finely chopping the onion, tomato, green bell pepper, green chilies, and grating the carrot. Set them aside in separate bowls.
2. 2. Take the fermented rice and lentil batter in a large bowl. Add salt, cumin seeds, black pepper powder, and red chili powder to the batter and mix well to ensure even seasoning.
3. 3. Heat a non-stick tawa or flat skillet over medium heat and lightly grease it with a few drops of oil or ghee.
4. 4. Pour a ladleful of the batter onto the tawa and spread it gently in a circular motion to form a thick pancake about 6-8 inches in diameter.
5. 5. Immediately sprinkle a mix of chopped onions, tomatoes, bell peppers, grated carrot, green chilies, and coriander leaves evenly over the top of the batter. Gently press the toppings into the batter with a spatula so they stick.
6. 6. Drizzle a few drops of oil or ghee around the edges of the uttapam and over the vegetables. Cook on medium heat until the bottom turns golden brown and crispy, about 2-3 minutes.
7. 7. Flip the uttapam carefully using a spatula and cook the other side for another 2-3 minutes until the vegetables are slightly caramelized and the uttapam is fully cooked.
8. 8. Remove the uttapam from the tawa and repeat the process with the remaining batter and toppings.
9. 9. Serve the hot veggie uttapams immediately with coconut chutney, tomato chutney, or sambar on the side.