Onion/ vegetable uttapam is a popular south indian breakfast recipe prepared from dosa batter. In Mangalore and Mumbai it is known as Uttappa and very famous in all fast food joints. Uttapam is similar to dosa but slightly thicker than regular dosas and in my house it is made from leftover idli dosa batter. Usually Uttapams have toppings of onion, tomato, chillies, coriander leaves, coconut ... but if you want to make it more healtier you can use carrots, capsicum, cabbage, beetroot, fenugreek leaves etc... so you can say Uttapam is a thick pancake with toppings cooked right into the batter. It is often served with chutney and sambar.
Ingredients :
2 cups Idli Dosa batter
1 big onion chopped finely
1 capsicum chopped finely
1 carrot chopped finely
1 tomato deseeded and chopped
3-4 green chillies chopped
handful coriander leaves chopped
few curry leaves
1 inch ginger minced
2-3 tblsp oil/ ghee
Method :
1. Heat a non stick frying pan. Pour the dosa batter with the help of a ladle and spread in circular motion. Try to keep it thick.
2. Spread/ sprinkle the chopped onion and other veggies on the top/ surface of the pancake. Gently press the toppings with the help of a spatula. Drizzle oil/ ghee around the edges and at the centre.
3. Now cover with lid and cook on medium flame for 2-3 minutes.
4. Flip the pancake carefully to the other side and continue cooking for more 2-3 minutes or till it turns golden brown.
5. Transfer to your serving plate and serve immediately with coconut chutney/ fresh green chutney/ sambar/ tomato onion chutney/ tomato sauce.
Ingredients :
2 cups Idli Dosa batter
1 big onion chopped finely
1 capsicum chopped finely
1 carrot chopped finely
1 tomato deseeded and chopped
3-4 green chillies chopped
handful coriander leaves chopped
few curry leaves
1 inch ginger minced
2-3 tblsp oil/ ghee
Method :
1. Heat a non stick frying pan. Pour the dosa batter with the help of a ladle and spread in circular motion. Try to keep it thick.
2. Spread/ sprinkle the chopped onion and other veggies on the top/ surface of the pancake. Gently press the toppings with the help of a spatula. Drizzle oil/ ghee around the edges and at the centre.
3. Now cover with lid and cook on medium flame for 2-3 minutes.
4. Flip the pancake carefully to the other side and continue cooking for more 2-3 minutes or till it turns golden brown.
5. Transfer to your serving plate and serve immediately with coconut chutney/ fresh green chutney/ sambar/ tomato onion chutney/ tomato sauce.
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