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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.
For 4 servings
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.
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.
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.
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.
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.
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.
Remove the uthappam from the tawa and repeat the process with the remaining batter and vegetable topping to make all the uthappams. Serve immediately.
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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.
This south_indian recipe takes 40 minutes to prepare and yields 4 servings. At 537.79 calories per serving with 15.5g of protein, it's a beginner-friendly recipe perfect for breakfast or brunch or lunch or snack.
Serve hot vegetable uthappams with coconut chutney, tomato chutney, or sambar for a complete and delicious meal.
Add 1/2 cup of crumbled paneer to the vegetable mixture for a protein-rich version.
Sprinkle grated mozzarella or cheddar cheese on top of the vegetables before flipping. A favorite with kids!
Skip the vegetables and sprinkle a generous amount of idli podi (gunpowder) and a drizzle of sesame oil or ghee on the uthappam before flipping.
For a classic version, use only finely chopped onions and green chillies as the topping.
The batter is traditionally fermented, a process that creates beneficial probiotics. These probiotics help maintain a healthy gut microbiome, aiding digestion and improving nutrient absorption.
Loaded with a variety of vegetables like carrots, capsicum, onions, and tomatoes, this dish is an excellent source of dietary fiber, vitamins (A and C), and essential minerals.
The combination of rice and lentils in the batter provides a good source of complex carbohydrates and plant-based protein, offering sustained energy release without causing sharp spikes in blood sugar.
Made from rice and urad dal (black gram lentils), traditional uthappam is naturally gluten-free, making it a suitable and delicious option for individuals with gluten sensitivity or celiac disease.
One serving, which typically consists of two medium-sized vegetable uthappams, contains approximately 300-350 calories. The exact count can vary based on the amount of oil used and the specific vegetables.
Yes, Vegetable Uthappam is a very healthy dish. The batter is made from fermented rice and lentils, which provides probiotics beneficial for gut health. The vegetable toppings add essential vitamins, minerals, and dietary fiber, making it a well-balanced meal.
The main differences are in thickness, texture, and toppings. A dosa is thin, crispy, and typically filled and folded. An uthappam is thick, soft, and spongy like a pancake, with toppings cooked directly into its surface.
This can happen for a few reasons: the tawa (pan) is not hot enough before pouring the batter, there isn't enough oil, or the pan is not well-seasoned. Ensure the tawa is properly heated and lightly greased before each uthappam.
Yes, you can make an instant version using semolina (rava/suji), curd, and a leavening agent like fruit salt (Eno) or baking soda. However, the authentic taste and gut-health benefits come from the traditionally fermented batter.
Store leftover uthappams in an airtight container in the refrigerator for up to 2 days. To reheat, place them on a warm tawa for a minute on each side until heated through. They may not be as soft as when freshly made.