Vegetable Uthappam

Name: Vegetable Uthappam
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: south_indian
Ingredients: 4 cup idli batter (fermented, ready-to-use (rice + urad dal batter)); 1 pcs onion (medium, finely chopped); 1 pcs tomato (medium, deseeded and finely chopped); 1 pcs bell pepper (small, finely chopped (any color)); 1 pcs carrot (small, grated); 2 pcs green chili (finely chopped); 1 inch ginger (finely grated); 2 tbsp coriander leaves (finely chopped); 0.5 tsp salt; 4 tsp oil (for cooking each uthappam (1 tsp per piece))

RATING

4.4/5(98)

TASTE SCORE

8/10

Crispy, golden-brown South Indian rice pancakes loaded with colorful vegetables like onion, tomato, bell pepper, and carrots. A savory twist on the classic uthappam that turns simple fermented batter into a satisfying meal — perfect with coconut chutney and sambar.

PREP

10m

COOK

15m

SERVES

2 PIECES

417 cal

SERVINGS

METHOD · 4 STEPS

prep
Mix the vegetable topping.
1.Combine chopped onion, tomato, bell pepper, grated carrot, green chili, ginger, and coriander leaves in a bowl.
2.Add 1 pinch of salt from the measured amount and mix gently. Set aside.
prep · ~1 min
Season the batter.
Pour the idli batter into a large bowl. Add the remaining salt and mix well. The batter should be of thick pouring consistency — slightly thicker than dosa batter. If too thick, add 1-2 tablespoons of water.
TIPWet your hands or ladle lightly before handling batter to prevent sticking.
fry · ~5 min
Cook the uthappam.
1.Heat a non-stick tawa over medium heat. Drizzle 0.5 teaspoon of oil and wipe gently with a cut onion or paper towel.
2.Pour a ladleful of batter onto the center and gently spread into a thick circle — about 6-7 inches in diameter and 0.5 inch thick. Do not spread it too thin like a dosa.
3.Immediately scatter a generous spoonful of the vegetable mix evenly on top. Press gently with the spatula so the vegetables embed into the batter.
4.Drizzle 0.5 teaspoon oil around the edges and a few drops on top.
5.Cover with a lid and cook on medium-low heat until the base turns golden and crisp (about 2-3 minutes).
6.Uncover, flip carefully with the spatula, and cook the veggie side for another 2 minutes until lightly charred and the vegetables are cooked.
TIPKeep the heat medium-low — high heat will burn the bottom before the vegetables cook through.
serve
Serve the uthappam hot.
Remove the uthappam from the tawa and place on a serving plate, vegetable side up. Repeat steps 3 for the remaining batter and vegetable mix. Serve immediately with coconut chutney and sambar.
TIPUthappam softens as it cools — serve straight off the tawa for the crispiest texture.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Use a non-stick tawa and keep the heat medium-low to ensure the vegetables cook through without burning the base.
2
Press the vegetable topping gently into the batter with a spatula so it stays embedded when you flip.
3
Cover the uthappam with a lid while cooking the first side — trapped steam helps cook the vegetables on top.
4
Add the vegetable mix immediately after pouring the batter before the surface sets.
5
Serve uthappam straight off the tawa — it softens quickly as it cools and loses its crisp edge.
6
Adjust batter consistency with a splash of water if needed — it should be thicker than dosa batter but still spreadable.

RECIPE VARIATIONS

Adapt it for your goals.

high protein

High-protein

Replace 1 cup of idli batter with a thick chickpea flour (besan) batter — this boosts protein and adds a nutty flavor, perfect for a post-workout meal.

jain

Jain

Omit onion, garlic, and ginger. Substitute with finely chopped cabbage, grated beetroot, and a pinch of asafoetida (hing) for a Jain-friendly version that still tastes aromatic.

vegan

Vegan

The recipe is already vegan as written since idli batter is plant-based and uses oil instead of ghee — just ensure your batter contains no dairy by checking local brands.

cheese topped

Cheese-topped

Sprinkle grated mozzarella or cheddar over the vegetables before covering — the melting cheese adds a rich, indulgent layer that kids love.

HEALTH BENEFITS

Why this is on our healthy list.

✓

Fermented for Gut Health

The idli batter is naturally fermented, introducing beneficial probiotics that support digestion and a healthy gut microbiome.

✓

Rich in Vegetables

Each serving packs a colorful mix of onion, tomato, bell pepper, and carrot, providing dietary fiber, vitamin C, and antioxidants.

✓

Low in Fat

With only 1 teaspoon of oil per pancake, this recipe is a heart-friendly, low-fat alternative to fried snacks or cheesy flatbreads.

✓

Good Source of Iron

The urad dal (black gram) in the batter contributes plant-based iron, which is better absorbed when paired with the vitamin C from the tomatoes and bell peppers.

QUESTIONS?

Frequently asked questions

Your tawa may not be hot enough when you pour the batter, or the pan's non-stick coating is worn. Heat the pan on medium, drizzle a little oil, and wipe with a cut onion before each pancake.