Hearty Tandoori Vegetable Uttapam Recipe

Indian cuisine · 225 calories

Hearty Tandoori Vegetable Uttapam recipe

About this recipe

Hearty Tandoori Vegetable Uttapam is a flavorful South Indian breakfast dish perfect for a united family. This recipe combines the tangy goodness of fermented rice-lentil batter with the smoky aroma of tandoori spices and a medley of colorful vegetables. The uttapam is cooked until golden brown, achieving a soft yet crispy texture, and is topped with fresh herbs for a balanced and wholesome meal. Its medium spice level makes it enjoyable for all ages while staying light and nutrient-rich—ideal for a weight-loss-focused diet and a sedentary lifestyle. Pair it with cool yogurt or tangy chutneys for an unforgettable breakfast experience.

Ingredients

  • 200 g Fenugreek Seeds
  • - Red Chilli Powder
  • 1 kg Bell Peppers
  • 500 g Tomato - Hybrid
  • 1 kg Basmati Rice
  • 50 g Black Pepper Powder
  • - Coriander Powder
  • 50 g Cumin Powder
  • 50g Everest Garam Masala
  • 20 g Turmeric Powder
  • 500 g Urad Dal
  • 500 g Onion
  • 100 g Coriander Leaves
  • 100G Oleo
  • 100 g Salt

Instructions

  1. 1. Rinse and drain the soaked rice, urad dal, and fenugreek seeds, then blend them together into a smooth batter using minimal water. Cover and let the batter ferment overnight or for 8-10 hours at room temperature.
  2. 2. Once fermented, mix the batter well and add turmeric powder, coriander powder, cumin powder, garam masala, chili powder, black pepper powder, and salt. Stir until fully incorporated.
  3. 3. Prepare the vegetables by finely chopping the bell peppers, tomatoes, onions, and coriander leaves. Keep them aside for topping.
  4. 4. Heat a non-stick skillet or tawa over medium heat and lightly grease it with vegetable oil. Pour a ladleful of the batter onto the skillet, spreading it gently to form a thick pancake-like uttapam.
  5. 5. Quickly sprinkle the chopped vegetables evenly over the batter while it is still wet. Press them gently into the batter using a spatula.
  6. 6. Drizzle a small amount of oil around the edges and let the uttapam cook for 2-3 minutes until the bottom turns golden brown. Flip carefully and cook the other side for another 1-2 minutes.
  7. 7. Remove the uttapam from the skillet and repeat the process with the remaining batter and vegetables.
  8. 8. Garnish with freshly chopped coriander leaves and serve hot with yogurt or your favorite chutney.