A savory South Indian pancake made from fermented rice and lentil batter, loaded with colorful, crunchy vegetables. This wholesome breakfast dish is soft, spongy, and pairs perfectly with coconut chutney.
Prep20 min
Cook40 min
Soak360 min
Ferment600 min
Servings4
Serving size: 2 pieces
319cal
9gprotein
40gcarbs
Ingredients
1.5 cup Idli Rice (Parboiled rice specifically for idli/dosa)
0.5 cup Urad Dal (Skinned and split black gram lentils)
0.25 cup Thick Poha (Thick flattened rice flakes)
0.5 tsp Fenugreek Seeds (Also known as Methi Dana)
1.5 tsp Salt (Adjust to taste)
2 cup Water (Approximately, for grinding the batter)
A hearty South Indian stew made with lentils, mixed vegetables, and a special blend of spices. This tangy and flavorful sambar is the perfect accompaniment for rice, idli, or dosa.
A vibrant and refreshing green chutney made with fresh coriander and mint leaves. This versatile Indian condiment is the perfect zesty accompaniment to snacks like samosas, pakoras, and sandwiches.
About Vegetable Uttapam, Vegetable Sambar and Coriander Mint Chutney
Savory veggie uttapam with sambar – a fiber-rich, gut-friendly meal that's quick to make and kid-approved!
This south_indian dish is perfect for breakfast. With 653.07 calories and 22.840000000000003g of protein per serving, it's a nutritious choice for your meal plan.
15gfat
Green Chili
(Finely chopped, adjust to spice preference)
0.25 cup Cilantro (Finely chopped)
0.5 cup Carrot (Finely grated)
0.5 cup Green Bell Pepper (Finely chopped)
4 tbsp Oil (For cooking, preferably sesame or sunflower oil)
Instructions
1
Prepare and Ferment the Batter (8-12 hours)
Rinse the idli rice and urad dal separately under running water until the water runs clear.
In a large bowl, soak the rice with enough water to cover it by at least 2 inches. In a separate bowl, soak the urad dal and fenugreek seeds together.
Let both bowls soak for 4 to 6 hours.
About 15 minutes before grinding, soak the poha in a small amount of water until it softens.
Drain the urad dal and fenugreek seeds. Grind them in a wet grinder or high-speed blender, adding cold water little by little, until you get a very smooth, light, and fluffy batter. Transfer to a large pot or bowl (at least double the volume of the batter).
Next, drain the rice and poha. Grind them together to a smooth but slightly coarse texture, similar to fine semolina (rava). Add water as needed.
Combine the rice batter with the urad dal batter in the large pot. Add salt and mix thoroughly with your clean hands for a minute. This helps in fermentation.
Cover the pot with a lid (not airtight) and place it in a warm, draft-free place to ferment for 8 to 12 hours, or overnight. The batter should rise and have a slightly sour, fermented aroma.
2
Prepare the Vegetable Topping (5 minutes)
In a medium bowl, combine the finely chopped onion, tomato, green chilies, grated carrot, bell pepper, and cilantro.
Mix everything well. You can add a pinch of salt to the topping mix if desired.
3
Cook the Uttapams (35 minutes)
Once fermented, gently stir the batter a few times. Do not overmix, as this will deflate the air pockets. The consistency should be thick but pourable.
Heat a cast-iron or non-stick tawa (griddle) over medium heat. Once hot, drizzle a few drops of oil and spread it with a paper towel or half an onion.
Pour a ladleful (about 1/2 cup) of batter onto the center of the tawa. Do not spread it too thin; let it form a thick pancake, about 5-6 inches in diameter.
Immediately sprinkle a generous amount of the prepared vegetable mixture evenly over the top.
Gently press the toppings into the wet batter with a flat spatula so they adhere well.
Drizzle about 1/2 to 1 teaspoon of oil around the edges and a little on top of the uttapam.
Cover with a lid and cook on low-medium heat for 2-3 minutes, until the base is golden brown and the edges start to lift easily.
Carefully flip the uttapam and cook the other side for another 1-2 minutes, until the vegetables are lightly cooked and have golden-brown spots.
Remove from the tawa and repeat the process with the remaining batter and toppings.
4
Serve Hot
Serve the hot and fresh Vegetable Uttapams immediately.
They pair wonderfully with coconut chutney, tomato chutney, or a bowl of hot sambar.
4
Serving size: 1 cup
307cal
13gprotein
47gcarbs
9gfat
Ingredients
1 cup Toor Dal (rinsed thoroughly)
0.5 tsp Turmeric Powder
5 cup Water (divided, adjust for desired consistency)
1 pc Drumstick (cut into 2-inch pieces)
1 medium Carrot (peeled and cubed)
0.5 cup Pumpkin (peeled and cubed)
0.5 cup Green Beans (trimmed and cut into 1-inch pieces)
0.75 cup Pearl Onions (peeled)
2 medium Tomato (chopped)
2 pcs Green Chili (slit lengthwise)
1.5 tbsp Tamarind Paste (dissolved in 1/2 cup warm water)
3 tbsp Sambar Powder (use a good quality brand)
1.5 tsp Salt (or to taste)
1 tsp Jaggery (powdered, optional but recommended)
2 tbsp Sesame Oil (also known as gingelly oil)
1 tsp Mustard Seeds
0.5 tsp Urad Dal
0.25 tsp Fenugreek Seeds
2 pcs Dried Red Chili (broken in half)
0.25 tsp Hing (asafoetida)
1 sprig Curry Leaves
2 tbsp Coriander Leaves (freshly chopped, for garnish)
Instructions
1
Pressure Cook the Dal
Place the rinsed toor dal in a pressure cooker. Add 2.5 cups of water and 1/2 teaspoon of turmeric powder.
Secure the lid and pressure cook on medium heat for 4-5 whistles, or approximately 15 minutes, until the dal is completely soft and mushy.
Allow the pressure to release naturally. Open the cooker and whisk the dal vigorously until it is smooth and creamy. Set aside.
2
Cook the Vegetables
In a large, heavy-bottomed pot, add 2 cups of water and bring to a boil.
Add the harder vegetables: drumsticks, carrots, and green beans. Cook for 5-6 minutes.
Add the softer vegetables: pearl onions, pumpkin, and chopped tomatoes. Cook for another 5-7 minutes until all vegetables are tender but still hold their shape.
3
Combine and Simmer
Pour the cooked, mashed dal into the pot with the vegetables. Stir to combine.
Add the tamarind water (paste dissolved in 1/2 cup warm water), sambar powder, salt, and jaggery. Mix well.
2 cup Coriander Leaves (Packed, with tender stems)
1 cup Mint Leaves (Packed, stems discarded)
3 whole Green Chilies (Adjust to your spice preference)
1 inch Ginger (Peeled and roughly chopped)
3 clove Garlic (Peeled)
2 tbsp Roasted Chana Dal (Also known as Dalia or Bhuna Chana)
2 tbsp Lemon Juice (Freshly squeezed for best flavor)
0.5 tsp Chaat Masala
0.5 tsp Black Salt (Also known as Kala Namak)
0.5 tsp Sugar (Optional, helps balance the tanginess)
0.25 tsp Salt (Adjust to taste)
3 whole Ice Cubes (Or use 3-4 tbsp of ice-cold water)
Instructions
1
Prepare the Herbs (3 minutes)
Thoroughly wash the coriander and mint leaves under cold running water to remove any grit or dirt.
Pluck the mint leaves from their stems; discard the thicker stems as they can be bitter.
For the coriander, use both the leaves and the tender upper stems, which are packed with flavor. Roughly chop the bunch.
2
Combine Ingredients in Blender (2 minutes)
Place the washed coriander and mint leaves into a high-speed blender jar.
Add the green chilies (broken in half), chopped ginger, garlic cloves, roasted chana dal, lemon juice, chaat masala, black salt, sugar (if using), and salt.
3
Blend to a Smooth Paste (2 minutes)
Add the ice cubes or 3 tablespoons of ice-cold water. Using ice is highly recommended as it prevents the herbs from oxidizing and helps maintain a vibrant green color.
Blend for 1-2 minutes, scraping down the sides of the jar as needed, until you achieve a completely smooth, uniform paste.
Avoid over-blending, as the heat from the motor can darken the chutney. If the mixture is too thick, add one more tablespoon of cold water and pulse briefly to combine.
Add the slit green chilies. Bring the mixture to a gentle boil.
Reduce the heat to low and let the sambar simmer for 8-10 minutes, allowing the flavors to meld together. Adjust water if the consistency is too thick.
4
Prepare the Tempering (Tadka)
In a small pan (tadka pan), heat the sesame oil over medium heat.
Once hot, add the mustard seeds and wait for them to splutter completely.
Add the urad dal and fenugreek seeds. Sauté for 30 seconds until the urad dal turns light golden. Be careful not to burn the fenugreek seeds.
Add the broken dried red chilies, curry leaves, and hing. Sauté for another 15-20 seconds until the curry leaves are crisp and aromatic.
5
Finish and Serve
Immediately pour the hot tempering over the simmering sambar. You should hear a satisfying sizzle.
Stir gently to incorporate the tempering. Garnish with freshly chopped coriander leaves.
Turn off the heat and let the sambar rest for at least 10-15 minutes before serving. This helps the flavors deepen.
Serve hot with steamed rice, idli, dosa, or vada.
4
Taste, Adjust, and Serve (3 minutes)
Transfer the chutney to a serving bowl.
Taste and adjust the seasoning. You may want to add more salt for savoriness, lemon juice for tanginess, or a pinch of sugar to balance the flavors.
For best results, let the chutney rest for 10-15 minutes to allow the flavors to meld. Serve fresh with snacks like samosas, dhokla, or use as a spread in sandwiches.
