Tawa Veggie Semolina Uttapam Recipe

About this recipe

Tawa Veggie Semolina Uttapam is a vibrant and wholesome South Indian-inspired dish perfect for breakfast. Combining semolina with yogurt to create a soft, savory base, this dish is topped with a medley of colorful vegetables and aromatic spices. Lightly cooked on a tawa, these mini uttapams offer a balanced and nutritious meal with moderate spice levels for a family to enjoy together. The final result is a golden, crispy yet soft delicacy that pairs beautifully with chutney or sambar.

Ingredients

• 200 g Dahi
• 500 g Suji
• - Dairy Milk
• 500 g Tomato - Hybrid
• 500 g Onion
• 250 g Carrot
• 250 ml Olive Oil
• 100 g Coriander Leaves
• 500 g Capsicum Green
• - Coriander Powder
• 50G Green Chilies
• 100 g Jeera
• 100 g Red Chili Powder
• 100 g Salt
• 20 g Turmeric Powder

Instructions

1. 1. In a mixing bowl, combine semolina, yogurt, and milk to form a smooth batter. Let it rest for 15 minutes to allow the semolina to absorb moisture.
2. 2. Prepare your vegetables by finely chopping the tomato, onion, bell pepper, green chilies, and grating the carrot.
3. 3. Add the prepared vegetables, cumin seeds, coriander powder, turmeric powder, red chili powder, and salt to the rested batter. Mix well to evenly combine.
4. 4. Heat a tawa or non-stick pan on medium heat and lightly grease it with cooking oil.
5. 5. Pour a ladleful of batter onto the tawa and spread gently to form a small, thick pancake. Repeat for additional uttapams.
6. 6. Cook each uttapam for 2-3 minutes on one side until golden brown, then flip and cook the other side for another 2-3 minutes.
7. 7. Remove the cooked uttapams from the tawa and garnish with freshly chopped coriander leaves.
8. 8. Serve hot with coconut chutney or sambar for a complete meal.