Vegetable Uttapam, a delightful variation of the traditional Uttapam, adds colour and flavour to your breakfast. The idli batter is the canvas for a colourful medley of peas, carrots, potatoes, and aromatic spices.
About the Recipe
Discover the joy of Vegetable Uttapam, where the simplicity of idli batter meets the richness of peas, carrots, and potatoes. This recipe brings together a harmony of textures and tastes in each bite.
Why You Will Love This Recipe
Vegetable Uttapam is not just a feast for the eyes; it’s a delightful symphony of flavours. The ease of preparation and the opportunity to customise it with your favourite veggies make it a favourite for all ages.
Vegetable Uttapam
Cooking Tips
Ensure your tawa is well-heated for a perfectly crisp Uttapam before pouring the batter. Distribute the vegetable mixture evenly to enjoy a balanced taste in every bite.
Cultural Context
From South India, the Vegetable Uttapam reflects the region’s love for incorporating colourful and nutritious vegetables into their traditional dishes. It celebrates flavours and is a nod to the diverse culinary landscape.
Serving and Storing Suggestions
Serve Vegetable Uttapam hot with coconut chutney or tangy sambar. Leftovers can be refrigerated and reheated for a quick, satisfying meal anytime.
Other Similar Recipes
Explore more South Indian breakfast delights like Masala Dosa and Rava Idli to complement your love for Vegetable Uttapam.
Nutrient Benefits
The addition of peas, carrots, and potatoes not only enhances the taste but also provides a nutrient boost. Enjoy a mix of vitamins and minerals in this wholesome breakfast.
Vegetable Uttapam
Ingredients
- 2 cups Idli or Uthappam Batter
- 1/2 cup Peas (boiled, mashed slightly)
- 1/2 cup Carrot (grated)
- 1 Potato (small, finely grated)
- Oil (as required)
- 1 Onion (big, minced)
- 4 Green Chillies (minced)
- 1/2 inch Ginger (peeled, grated)
- Curry Leaves (handful, finely chopped)
- Coriander Leaves (handful, finely chopped)
Instructions
- Heat 1 tbsp of oil in a pan.
- Sauté onions, green chillies, ginger, curry leaves, carrot, potato, and peas for 5 minutes. Add coriander leaves.
- Heat a tawa, add a little oil, pour a ladleful of batter, and spread into a medium-sized thick circle. Add some oil.
- Cover and cook on low heat until slightly cooked. Spread the vegetable mixture evenly.
- Cover and cook for another minute. Add oil to the sides and cook on one side only.
- Remove and serve hot.
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Frequently Asked Questions:
Can I use store-bought idli batter for Vegetable Uttapam?
Absolutely! Using store-bought idli batter makes this recipe even more convenient. Ensure it’s well-balanced and has a smooth consistency.
Can I customize the vegetable mix?
Certainly! Feel free to add your favourite vegetables or adjust the quantity to suit your taste. Bell peppers and tomatoes are excellent additions.
Can I make Uttapam without fermenting the batter?
Yes, you can prepare instant Uttapam by using baking soda in the batter. However, the traditional fermented batter provides a richer taste.
What’s the difference between Uttapam and Dosa?
While both use a similar batter, Uttapam is thicker and includes toppings like vegetables. Dosa is thin and typically doesn’t have toppings.
Any suggestions for a tangy accompaniment?
Tangy sambar or coconut chutney pairs perfectly with Vegetable Uttapam, enhancing the overall taste experience.
1 comment
this came out really well and tasted nice.