Wholesome Tawa Veggie Uttapam Recipe

About this recipe

Wholesome Tawa Veggie Uttapam is a delightful South Indian breakfast dish made with a nutrient-packed mix of vegetables and fermented rice-lentil batter. This medium-spiced recipe strikes the perfect balance between flavor and health, making it ideal for a family meal. The crisp edges and soft, fluffy center are complemented by the colorful crunch of vegetables, while the subtle seasoning enhances the natural taste. Served with coconut chutney or sambar, this dish is a wholesome choice for those aiming for weight loss without compromising on taste.

Ingredients

• 1 Kg Idly/Dosa Batter
• 500 g Onion
• 250 g Carrot
• 100G Oleo
• 500 g Capsicum Green
• 50 g Black Pepper Powder
• 100 g Coriander Leaves
• 50G Green Chilies
• 100 g Jeera
• 100 g Red Chili Powder
• 100 g Salt
• 500 g Tomato - Hybrid
• 20 g Turmeric Powder

Instructions

1. 1. Prepare all the vegetables by finely chopping the tomato, capsicum, onion, green chilies, and grating the carrot. Chop the coriander leaves for garnish.
2. 2. In a mixing bowl, combine the chopped vegetables with cumin seeds, red chili powder, turmeric powder, black pepper powder, and salt. Mix well to evenly incorporate the spices.
3. 3. Heat a non-stick tawa or flat pan over medium heat and lightly grease it with a few drops of vegetable oil.
4. 4. Pour a ladle of the fermented rice-lentil batter onto the tawa and spread it lightly into a thick circle, ensuring the edges remain slightly thicker than the center.
5. 5. Sprinkle the vegetable mixture evenly over the batter, pressing slightly with a spatula to adhere the toppings.
6. 6. Drizzle a few drops of oil around the edges and on top of the uttapam. Cook on medium heat until the bottom turns golden brown and crisp, about 3-4 minutes.
7. 7. Flip the uttapam gently and cook the other side for another 2-3 minutes, until the vegetables are tender and the batter is fully cooked.
8. 8. Remove the uttapam from the tawa and repeat the process with the remaining batter and topping mixture.
9. 9. Serve the uttapams warm with coconut chutney or sambar, garnished with fresh coriander leaves.