Tangy Tawa Vegetable Masala Uttapam Recipe

Indian cuisine · 210 calories

Tangy Tawa Vegetable Masala Uttapam recipe

About this recipe

Tangy Tawa Vegetable Masala Uttapam is a delightful South Indian-inspired dish perfect for a hearty breakfast. This dish features soft, fluffy uttapam made from fermented rice and lentil batter, topped with a vibrant medley of vegetables and a tangy masala kick. The moderate spices bring out the flavors of the fresh ingredients, making it a wholesome and satisfying meal. Perfect for active individuals looking to maintain a balanced diet, this recipe offers a harmonious mix of carbs, proteins, and fiber, making it a nutritious start to the day for the whole family.

Ingredients

  • 1 Kg Idly/Dosa Batter
  • 500 g Onion
  • 500 g Capsicum Green
  • 250 g Carrot
  • 100G Oleo
  • 100 g Tamarind Paste
  • 100 g Coriander Leaves
  • 50g Everest Garam Masala
  • 50G Green Chilies
  • 100 g Jeera
  • 100 g Red Chili Powder
  • 100 g Salt
  • 500 g Tomato - Hybrid
  • 20 g Turmeric Powder
  • 100 g Yellow Mustard Seeds

Instructions

  1. 1. Heat 1 tablespoon of oil in a small pan on medium heat. Add mustard seeds and cumin seeds, letting them splutter.
  2. 2. Add chopped onion, green chilies, and a pinch of salt. Sauté for 2-3 minutes until the onions turn translucent.
  3. 3. Stir in the chopped tomato, turmeric powder, red chili powder, and garam masala. Cook for 3-4 minutes until the tomatoes soften and the mixture forms a tangy masala base.
  4. 4. Add tamarind paste and mix well. Cook for an additional 2 minutes. Remove from heat and set aside.
  5. 5. Heat a tawa (griddle) on medium heat and grease it lightly with oil. Pour a ladleful of dosa batter onto the tawa and spread it evenly into a thick, round pancake.
  6. 6. Quickly sprinkle the grated carrot, chopped bell pepper, and prepared masala mixture evenly over the top. Lightly press the toppings into the batter with a spatula.
  7. 7. Drizzle a few drops of oil around the edges of the uttapam. Cook for 2-3 minutes on medium heat until the base is golden brown.
  8. 8. Flip the uttapam carefully and cook the other side for another 1-2 minutes until the vegetables are slightly charred and cooked through.
  9. 9. Repeat the process with the remaining batter and toppings. Serve hot with coconut chutney or sambar.