Savory Vegetable Uttapam DelightVeg
Enjoy a delicious and healthy South Indian classic at home. These savory pancakes, made from a fermented rice and pulse batter, are topped with a vibrant medley of fresh onions, capsicum, and juicy tomatoes. Perfectly crispy on the edges and soft in the center, this wholesome dish is best served hot with a side of refreshing coconut chutney. It is a fantastic option for a nutritious breakfast or a quick, satisfying evening snack that the whole family will love.
Ingredients
2 cups Rice Flour
1 cup pulse powder (urad dal powder)
1.5 cups water (plus 1 cup for mixing batter)
1 medium coconut (grated)
1 tsp Salt
A few Curry Leaves
1 cup Coriander Leaves (chopped)
1 tsp Mustard Seeds
1 cup Green Capsicum (chopped)
1 cup Tomato (chopped)
1 cup Onion (chopped)
1 tbsp Oil
Instructions
1
Combine the rice powder and pulse powder in a large bowl in a 2:1 ratio.
2
Add salt and 1.5 cups of water, mixing well. Leave the batter to ferment overnight.
3
Prepare the chutney by grinding the grated coconut, curry leaves, chopped coriander, and salt to taste.
4
For the Uttapam, thin the fermented batter by adding one cup of water and mixing in some fresh coriander leaves.
5
Heat a flat pan and brush with oil.
6
Pour a ladle of batter onto the pan and spread it out slightly.
7
Immediately sprinkle the chopped onions, capsicum, and tomatoes over the top.
8
Cook on medium heat until the edges lift, then flip to cook the other side until golden.
9
Serve hot with the prepared coconut chutney.
