Uttapam
Uttapams are South Indian savory pancakes that are made using fermented rice and lentils batter (called dosa batter) and are topped with vegetables.
Servings: 12 uttapams
Calories: 94kcal
Ingredients
- 6 cups dosa batter
- 1 medium onion finely chopped
- 1 small carrot grated
- ½ small bell pepper finely chopped
- 1 green chili finely chopped (or serrano pepper)
- 1-2 tablespoon cilantro finely chopped (coriander leaves)
- 1 tablespoon poppy seeds optional
- 4-5 teaspoon ghee for frying the uttapam (use store-bought or homemade ghee)
Instructions
- Lightly dry roast the poppy seeds and set them aside. (This is optional and can be skipped).
- Add salt to dosa batter and mix well.
- Heat a griddle or non-stick tava.
- Pour a ladle full of dosa batter. Don’t spread the batter too thin.
- Cook on medium heat until the dosa turns brown and pores are formed on the dosa.
- Add the toppings – onion, carrot, bell pepper, chili, cilantro, and poppy seeds.
- Pour a teaspoon of ghee onto the dosa.
- Carefully flip and cook on the other side until completely done and the toppings are slightly charred. Add ghee as needed.
- Transfer to a plate and serve hot with chutney.
Notes
Cut the vegetables for toppings finely or grate them where possible, as big chunks will not cook through.
I have used onions, carrots, and bell peppers here. Other vegetables that work well are tomatoes, mushrooms, beets, and cabbage. Adding green chili is purely optional and can be skipped, especially if you are making them for kids.
Nutrition
Calories: 94kcal | Carbohydrates: 16g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Cholesterol: 4mg | Sodium: 66mg | Potassium: 77mg | Fiber: 1g | Sugar: 1g | Vitamin A: 795IU | Vitamin C: 6mg | Calcium: 15mg | Iron: 2mg