Fluffy South Indian Veg Uttapam Recipe

Indian cuisine · 160 calories

Fluffy South Indian Veg Uttapam recipe

About this recipe

Fluffy South Indian Veg Uttapam is a delightful breakfast dish made with fermented rice and lentil batter, topped generously with fresh vegetables and cooked to golden perfection. This wholesome and healthy dish captures the essence of traditional South Indian flavors while being easy to prepare. Ideal for families, it is light yet filling, offering a burst of taste in every bite. The soft and airy texture of the uttapam pairs beautifully with tangy chutneys or spicy sambhar, making it a perfect start to your day. Customizable with toppings of your choice, this dish is a crowd-pleaser for all ages.

Ingredients

  • 500 g Tomato - Hybrid
  • 100 g Hing Khoda
  • 1 Kg Rai/Mohari (1kg)
  • 1 liter Sunflower Oil
  • 100 g Salt
  • 1 pc (approx. 500 g to 800 g) Cabbage
  • 500 g Capsicum Green
  • 100 g Coriander Leaves
  • 50G Green Chilies
  • 100 g Jeera

Instructions

  1. 1. Prepare the vegetables by finely chopping the tomatoes, green bell peppers, cabbage, coriander leaves, and green chilies. Set them aside.
  2. 2. Heat a non-stick skillet or tawa on medium heat and grease it lightly with 1-2 tsp of vegetable oil.
  3. 3. Once the skillet is hot, pour a ladleful of idli/dosa batter onto the skillet and spread it gently into a thick circular shape (about 5-6 inches in diameter).
  4. 4. Sprinkle the chopped vegetables, green chilies, and coriander leaves evenly over the batter. Press them lightly so they stick.
  5. 5. Sprinkle a pinch of salt, hing, mustard seeds, and cumin seeds over the top for added flavor.
  6. 6. Drizzle a few drops of oil around the edges of the uttapam and cook on medium-low heat for 3-4 minutes until the base is golden brown and crisp.
  7. 7. Carefully flip the uttapam and cook the other side for another 2-3 minutes until the vegetables are tender and slightly charred.
  8. 8. Remove from the skillet and repeat the process with the remaining batter and toppings.
  9. 9. Serve the uttapams hot with coconut chutney, tomato chutney, or sambhar for a complete breakfast experience.