Herbed Tawa Veggie Uttapam Recipe

Name: Herbed Tawa Veggie Uttapam
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Indian
Ingredients: 500 g Rava; 200 g Dahi; 500 g Tomato - Hybrid; 500 g Onion; 1 liter Sunflower Oil; 100 g Curry Leaves; 500 g Capsicum Green; 50 g Black Pepper Powder; 100 g Coriander Leaves; 50G Green Chilies; 100 g Jeera; 100 g Salt; 20 g Turmeric Powder; 100 g Yellow Mustard Seeds

Indian cuisine · 210 calories

About this recipe

Herbed Tawa Veggie Uttapam is a wholesome South Indian breakfast dish made with a blend of semolina, yogurt, and fresh vegetables, infused with aromatic herbs and spices. This recipe offers a delightful balance of flavor and nutrition, perfect for a sedentary lifestyle with moderate calorie consumption. The uttapam is cooked to perfection on a tawa, resulting in a crispy outer layer and soft, fluffy interior. Top it with a medley of finely chopped vegetables and herbs for added crunch and freshness. This easy-to-make dish is a great way to kickstart your day with a burst of energy and taste.

Ingredients

500 g Rava
200 g Dahi
500 g Tomato - Hybrid
500 g Onion
1 liter Sunflower Oil
100 g Curry Leaves
500 g Capsicum Green
50 g Black Pepper Powder
100 g Coriander Leaves
50G Green Chilies
100 g Jeera
100 g Salt
20 g Turmeric Powder
100 g Yellow Mustard Seeds

Instructions

1. In a mixing bowl, combine semolina, yogurt, and water to make a smooth batter. Let it rest for 15 minutes.
2. Add turmeric powder, salt, and black pepper powder to the batter. Mix well until fully incorporated.
3. Prepare the topping by mixing chopped tomato, onion, capsicum, green chilies, and coriander leaves in a separate bowl.
4. Heat a tawa (flat skillet) on medium heat and grease it lightly with cooking oil.
5. Pour a ladleful of batter onto the tawa, spreading it gently into a round pancake, about 1 cm thick.
6. Sprinkle the vegetable and herb mixture evenly over the batter. Press lightly so the toppings stick to the surface.
7. Drizzle a few drops of oil around the edges and cook the uttapam on medium heat for 3-4 minutes until the base turns golden brown.
8. Flip the uttapam carefully and cook for another 2-3 minutes until the vegetables are slightly charred and the uttapam is cooked through.
9. For tempering, heat oil in a small pan, add mustard seeds and curry leaves, and let them splutter. Pour this over the cooked uttapam for added flavor.
10. Serve hot with coconut chutney or sambar on the side.