Masala Vegetable Semolina Uttapam Recipe

Name: Masala Vegetable Semolina Uttapam
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: Indian
Ingredients: 200 g Dahi; 500 g Onion; 250 g Carrot; 100 g Curry Leaves; 250 ml Olive Oil; 1 kg Bell Peppers; 500 g Suji; 500 g Tomato - Hybrid; medium Chilli Green Long; 100 g Coriander Leaves; 100 g Jeera; 100 g Red Chili Powder; 100 g Salt; 20 g Turmeric Powder; 100 g Yellow Mustard Seeds

Indian cuisine · 160 calories

Masala Vegetable Semolina Uttapam recipe

About this recipe

Masala Vegetable Semolina Uttapam is a savory and satisfying South Indian breakfast dish made with fermented semolina batter, colorful vegetables, and a blend of aromatic spices. This recipe strikes the perfect balance of flavors and textures, with crisp edges and a soft, fluffy center. Topped with fresh veggies and tempered spices, it’s a wholesome and nutritious meal that’s ideal for a family breakfast. The medium spice level ensures a delightful kick without overwhelming the palate, making it suitable for all age groups to enjoy together.

Ingredients

200 g Dahi
500 g Onion
250 g Carrot
100 g Curry Leaves
250 ml Olive Oil
1 kg Bell Peppers
500 g Suji
500 g Tomato - Hybrid
medium Chilli Green Long
100 g Coriander Leaves
100 g Jeera
100 g Red Chili Powder
100 g Salt
20 g Turmeric Powder
100 g Yellow Mustard Seeds

Instructions

1. In a mixing bowl, combine semolina, yogurt, and water to form a smooth batter. Let it rest for 15-20 minutes to allow the semolina to absorb the moisture and swell.
2. Add turmeric powder, red chili powder, and salt to the batter, mixing well. Adjust the consistency with a little water if needed; the batter should be thick but pourable.
3. Prepare the topping by finely chopping onions, tomatoes, bell peppers, grated carrots, green chili, and curry leaves. Keep the vegetables aside.
4. Heat a non-stick skillet or tawa over medium heat and lightly grease it with cooking oil.
5. Pour a ladleful of batter onto the skillet, spreading it gently into a thick pancake (uttapam). Sprinkle the chopped vegetables evenly over the top, pressing them gently into the batter.
6. Drizzle a few drops of oil around the edges and cook on medium heat for 2-3 minutes until the bottom turns golden and crisp.
7. Flip the uttapam carefully and cook the other side for another 1-2 minutes. Remove from heat and repeat with the remaining batter.
8. Garnish the cooked uttapams with fresh coriander leaves and serve hot with coconut chutney or tomato chutney on the side.