Aish Cooks

Mixed vegetable uthappam / Veggie topped fermented rice batter pancakes

A simple twist to the regular dosas and a much healthier way to eat up that batter – you are adding so much bulk and nutrition to an otherwise grain dominated meal. There are so many ways to making uthappams and you can get as creative as you’d like to. The most popular version of uthappams happen to be one with onions (called onion uthappam), and if I have not already told you about D’s relationship with onions then here it is: D says he hates onions. Early on, I remember actually trying to avoid making dishes with onions. That sure did not last long. Well, eventually I just started slipping them in… I would puree them whenever needed and D would not even know the ingredient was part of the dish. Now you know D does not really hate onions, he just thinks so 🙂 He’s gotten a LOT better with onions in recipes, but still not good with uncooked or onions-in-your-face dishes.. that is why I don’t use chopped onions in my veggie uthappams or if you notice have them very prominently in most of my recipes. So, long story short (maybe its too late for that!) – you could always add onions or any other veggies like zucchini, grated beets and even paneer for toppings in uthappams.

Its such a great way to get kids involved – my 16 month old actually dropped his share of toppings for the uthappams 😛 Enjoy this easy and filling recipe for weekend brunches!

Source: My own

Cooking Time: Under 30 minutes

Makes: Approx. 6 uthappams

Ingredients:

1. Dosa batter – 12 to 14 ladles
2. Carrots – 2, grated
3. Tomatoes – 1, chopped fine
4. Capsicum – 1, chopped fine
5. Green chilies – 3 or to taste, chopped fine
6. Coriander / cilantro – few stems, chopped fine
7. Oil – 3 or 4 tbsp

Method:

1. Heat a flat tava / girdle (non stick or treated iron girdles preferred).
2. Pour 2 ladles of the dosa batter (should be somewhat thick / pancake consistent) and swirl the tava gently to spread out the batter into a circle that is thicker than the regular dosa.
3.  Top the uthappam with the chopped/grated veggies, sprinkling it around the surface.
4. Add a little of the chopped chilies and cilantro leaves.
5. Sprinkle some oil on and around the uthappam.
6. When the base has been cooking on med-high for a couple of minutes, gently flip over to get the veggie-topped surface in contact with hot girdle (it should be slightly golden all over).
7. Gently apply some pressure on the surface to let the veggies cook for 2 minutes on med-high.
8. Gentle flip over again and if the veggies are done remove the uthappam onto a serving plate.
9. Repeat to prepare the remaining uthappams until batter and veggies are done.

Serve with chutney of choice!

Note:

To make dosa batter, we typically use 3 cups of idly/ parboiled rice with 1 cup urad dal (optionally add 1 tsp fenugreek seeds). Soak and grid, then ferment overnight or for about 8-10 hours with some salt.