Tandoori Veggie Uttapam Recipe

About this recipe

Tandoori Veggie Uttapam is a delightful fusion of South Indian and North Indian flavors, perfect for a hearty breakfast. This dish combines a lightly spiced tandoori-flavored vegetable topping with a soft and fluffy rice-lentil pancake base. The uttapam is topped with a colorful mix of bell peppers, tomatoes, and onions, seasoned with aromatic spices to create a balanced, medium-spiced dish. It’s a wholesome meal that is light yet satisfying, ideal for body maintenance and a sedentary lifestyle. Serve it hot with coconut chutney or a tangy tomato dip for a complete experience.

Ingredients

• 1 Kg Idly/Dosa Batter
• 500 g Tomato - Hybrid
• 500 g Onion
• 1 kg Bell Peppers
• 200 g Dahi
• - Tandoori Seasoning 50g
• 1 liter Sunflower Oil
• 500 g Capsicum Green
• 100 g Coriander Leaves
• 100 g Jeera
• 100 g Red Chili Powder
• 100 g Salt
• 20 g Turmeric Powder

Instructions

1. 1. In a small bowl, mix plain yogurt, tandoori masala, red chili powder, turmeric powder, and salt to create a spiced yogurt mixture.
2. 2. Add the chopped tomato, onion, green bell pepper, and red bell pepper to the yogurt mixture. Toss well to coat the vegetables evenly and set aside for 10 minutes.
3. 3. Heat a non-stick tawa or flat skillet over medium flame and drizzle 1 tsp of oil. Spread a ladleful of dosa batter in a circular motion to form a thick pancake.
4. 4. Sprinkle a portion of the marinated vegetable mixture evenly over the batter. Lightly press the vegetables into the batter with a spatula.
5. 5. Cover the uttapam with a lid and cook on medium flame for 2-3 minutes until the base turns golden brown and the vegetables are partially cooked.
6. 6. Flip the uttapam gently and cook the other side for 1-2 minutes until the vegetables are fully cooked and lightly charred.
7. 7. Remove from heat and repeat the process with the remaining batter and vegetable mixture to make additional uttapams.
8. 8. Garnish with chopped coriander leaves and serve hot with coconut chutney or tomato dip.