Fluffy Tawa Veggie Uttapam Recipe

About this recipe

Fluffy Tawa Veggie Uttapam is a delightful South Indian breakfast treat, perfect for a family meal. Made with a blend of fermented rice and lentil batter, this dish is topped with colorful vegetables like tomatoes, bell peppers, and onions, and cooked to golden perfection on a tawa. With a balanced spice level and a soft, fluffy texture, this uttapam is both nutritious and satisfying. It pairs wonderfully with coconut chutney or tangy sambar, making it a wholesome and comforting start to your day.

Ingredients

• 1 kg Rice
• 500 g Urad Dal
• 500 g Onion
• 500 g Tomato - Hybrid
• 200 g Fenugreek Seeds
• 100 g Salt
• 200 ml Sesame Oil
• 500 g Capsicum Green
• 100 g Coriander Leaves
• 50G Green Chilies
• 100 g Jeera

Instructions

1. 1. Wash the rice, split black gram, and fenugreek seeds thoroughly and soak them separately in water for 4-6 hours.
2. 2. Blend the soaked rice and split black gram with fenugreek seeds into a smooth batter, adding minimal water as needed. Combine the batters and let them ferment overnight or for 8-12 hours in a warm place.
3. 3. After fermentation, add salt to the batter and mix well to ensure an even consistency.
4. 4. Heat a non-stick tawa or flat skillet over medium heat and lightly grease it with oil.
5. 5. Pour a ladleful of batter onto the tawa and spread it into a thick circle, about 6-8 inches in diameter.
6. 6. Sprinkle chopped onions, tomatoes, bell peppers, green chilies, coriander leaves, and cumin seeds evenly over the top of the batter.
7. 7. Drizzle a few drops of oil around the edges and on top of the uttapam. Cook on medium heat until the bottom turns golden brown (about 2-3 minutes).
8. 8. Flip the uttapam carefully and cook the other side for another 2-3 minutes until the vegetables are slightly caramelized.
9. 9. Repeat the process with the remaining batter and toppings. Serve hot with coconut chutney or sambar.