Soft, savory rice pancakes loaded with a colorful mix of finely chopped vegetables. This popular South Indian breakfast is wonderfully spongy, slightly tangy, and perfect served with a side of coconut chutney and hot sambar.
Prep15 min
Cook25 min
Ferment480 min
Servings4
Serving size: 2 pieces
538cal
16gprotein
89gcarbs
Ingredients
4 cup Idli Dosa Batter (Store-bought or homemade, well-fermented)
1 medium Onion (Finely chopped)
1 medium Tomato (Deseeded and finely chopped)
0.5 medium Capsicum (Finely chopped)
1 small Carrot (Finely grated)
2 piece Green Chilli (Finely chopped, adjust to taste)
Aromatic and spicy lentil stew from the Chettinad region of Tamil Nadu. Made with freshly ground spices, tamarind, and mixed vegetables, it's a flavorful twist on the classic sambar, perfect with rice or idli.
Savory vegetable uthappam with aromatic Chettinad sambar – a fiber-rich meal that's perfectly spiced!
This chettinad dish is perfect for breakfast. With 884.92 calories and 29.45g of protein per serving, it's a muscle-gain option for your meal plan.
14gfat
(For the vegetable topping)
4 tbsp Oil (Neutral oil like sunflower or canola for cooking)
Instructions
1
Prepare the vegetable topping by combining the finely chopped onion, tomato, capsicum, grated carrot, green chilli, grated ginger, and coriander leaves in a medium bowl. Add 0.5 tsp of salt and mix well. Set this mixture aside.
2
Heat a non-stick tawa or a well-seasoned cast-iron griddle over medium heat. Once it's hot enough (a sprinkle of water should sizzle and evaporate quickly), lightly grease it with a few drops of oil.
3
Stir the uthappam batter well. Pour one ladleful (about 1/2 cup) onto the center of the hot tawa. Gently spread it in a circular motion to form a thick pancake, about 5-6 inches in diameter. Do not spread it thin like a dosa.
4
Immediately sprinkle a generous amount (2-3 tbsp) of the prepared vegetable mixture evenly over the batter. Using a flat spatula, gently press the vegetables into the batter to help them adhere.
5
Drizzle about 1/2 tsp of oil around the edges and a little on top of the uthappam. Cover with a lid and cook on medium-low heat for 2-3 minutes. The base should be golden brown and the top surface will look set with small bubbles.
6
Carefully flip the uthappam. Cook the other side for another 1-2 minutes, pressing gently with the spatula, until the vegetables are lightly cooked and have golden-brown spots.
7
Remove the uthappam from the tawa and repeat the process with the remaining batter and vegetable topping to make all the uthappams. Serve immediately.
8
Serve hot vegetable uthappams with coconut chutney, tomato chutney, or sambar for a complete and delicious meal.
Servings
4
Serving size: 1 cup
347cal
14gprotein
52gcarbs
12gfat
Ingredients
1 cup Toor Dal (Also known as split pigeon peas)
0.5 tsp Turmeric Powder
3 cup Water (For pressure cooking the dal)
2 tbsp Coriander Seeds
1 tbsp Chana Dal
1 tsp Urad Dal
0.25 tsp Fenugreek Seeds
1 tsp Cumin Seeds
1 tsp Black Peppercorns
5 pcs Dry Red Chillies (For the masala powder)
3 tbsp Grated Coconut (Fresh or desiccated)
1 tsp Sesame Oil (For roasting masala)
20 g Tamarind (Seedless, about a small lemon-sized ball)
1 pcs Drumstick (Cut into 2-inch pieces)
1 pcs Brinjal (Small, quartered)
0.5 cup Yellow Pumpkin (Peeled and cubed)
15 pcs Sambar Onions (Peeled, also known as pearl onions)
1 pcs Tomato (Medium, chopped)
1.5 tsp Salt (Adjust to taste)
0.5 tsp Jaggery (Optional, to balance flavors)
2 tbsp Ghee (For tempering)
1 tsp Mustard Seeds
10 pcs Curry Leaves
0.25 tsp Asafoetida
1 pcs Dry Red Chilli (Broken, for tempering)
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
Instructions
1
Cook the Lentils
Rinse the toor dal thoroughly under running water. In a pressure cooker, combine the rinsed dal, 3 cups of water, and turmeric powder.
Secure the lid and pressure cook on medium heat for 4-5 whistles, or for about 15 minutes, until the dal is completely soft and mushy.
Allow the pressure to release naturally. Open the cooker, whisk the dal until smooth, and set aside.
2
Prepare the Chettinad Masala
Heat 1 tsp of sesame oil in a small pan over low-medium heat. Add the coriander seeds, chana dal, urad dal, fenugreek seeds, cumin seeds, black peppercorns, and 5 dry red chillies.
Roast for 3-4 minutes, stirring continuously, until the dals turn golden and the spices become fragrant. Be careful not to burn them.
Add the grated coconut and continue to roast for another 1-2 minutes until it is lightly toasted and aromatic.
Remove the mixture from the heat and let it cool down completely. Once cooled, transfer to a blender and grind into a fine powder without adding any water.
3
Cook the Vegetables and Tamarind
While the masala cools, soak the tamarind in 1 cup of hot water for 15 minutes. Squeeze the pulp thoroughly to extract the juice, then discard the solids.
In a large pot or kadai, add the prepared tamarind extract, chopped vegetables (drumstick, brinjal, pumpkin), sambar onions, and chopped tomato.
Add 1 more cup of water and the salt. Bring the mixture to a boil over medium-high heat.
Reduce the heat to a simmer and cook for 10-12 minutes, or until the vegetables are tender but still hold their shape. The raw smell of the tamarind should also be gone.
4
Combine and Simmer
Pour the cooked, mashed dal into the pot with the vegetables. Stir well to combine.
Add the freshly ground Chettinad masala powder and the optional jaggery. Mix thoroughly, ensuring there are no lumps.
Check the consistency. If the sambar is too thick, add up to 1 cup of hot water to reach your desired consistency.
Allow the sambar to simmer gently on low heat for 8-10 minutes, allowing all the flavors to meld together beautifully.
5
Prepare the Tempering (Tadka)
In a small tempering pan (tadka pan), heat the ghee over medium heat.
Once the ghee is hot, add the mustard seeds and allow them to splutter completely.
Add the broken dry red chilli, curry leaves, and asafoetida. Sauté for 30 seconds until the curry leaves are crisp and the mixture is fragrant.
6
Garnish and Serve
Immediately pour the hot tempering over the simmering sambar. This will create a sizzle and release a wonderful aroma.
Garnish with freshly chopped coriander leaves, give it a final gentle stir, and turn off the heat.
Serve hot with steamed rice, idli, dosa, or pongal.