Uthappam Recipe – Vegetable Uttapam with Dosa Batter & Fresh Herbs

Last Updated on 2 months by Neha Deshmukh

Uthappam Recipe – Vegetable Uttapam with Dosa Batter & Fresh Herbs

Hey everyone! If you’re anything like me, you love a good South Indian breakfast. And honestly, few things beat a fluffy, flavorful uthappam, loaded with fresh veggies. I first made this when I was trying to use up leftover dosa batter, and it quickly became a family favorite. It’s so versatile, and a brilliant way to sneak in some extra veggies! Let’s get cooking, shall we?

Why You’ll Love This Recipe

This uthappam recipe is a winner for so many reasons. It’s quick, easy, and uses up leftover dosa batter – a huge win in my book! Plus, it’s packed with flavor and texture from all those colorful veggies. It’s a fantastic way to start your day, or even enjoy as a light dinner. Seriously, who doesn’t love a crispy, savory pancake?

Ingredients

Here’s what you’ll need to make these delicious vegetable uthappams:

• 3 cups dosa batter
• 1 onion, finely chopped
• 1 tomato, finely chopped (seeds removed)
• 3 tbsp carrot, grated
• 2 tbsp capsicum (bell pepper), finely chopped
• 3 green chillies, finely chopped
• 1 tbsp coriander leaves, chopped
• Sesame seed oil, as needed

Ingredient Notes

Let’s talk ingredients for a sec! Getting these right makes all the difference.

• Dosa Batter: The star of the show! Ideally, your dosa batter should be nicely fermented – this gives the uthappam that lovely fluffy texture. If it’s not sour enough, let it sit for a little longer. You can use store-bought, but homemade is always best, right?
• Vegetable Toppings: Traditionally, uthappam is made with onions and tomatoes, but feel free to get creative! My aunt always adds finely chopped beetroot and beans. Regional variations are endless – experiment and find your favorites!
• Sesame Seed Oil: This is my secret weapon! Sesame seed oil adds a beautiful nutty aroma and flavor that really elevates the uthappam. If you don’t have it, any neutral oil will work, but I highly recommend trying sesame oil.

Step-By-Step Instructions

Alright, let’s get down to business! Here’s how to make the perfect uthappam:

1. First, grease a non-stick tawa (or skillet) with oil and rub it with half an onion. This is a little trick my grandmother taught me – it prevents the uthappam from sticking.
2. Heat the tawa over medium heat. Pour a ladleful of dosa batter onto the hot tawa and spread it into a thick circular shape. Remember, we’re not going for thin and crispy like a regular dosa!
3. Drizzle a little oil around the edges of the uthappam. You’ll start to see small bubbles forming on the surface – that’s a good sign!
4. Now for the fun part! Sprinkle the chopped onions, tomatoes, grated carrot, capsicum, green chillies, and coriander leaves evenly over the uthappam.
5. Once the base turns golden brown and crispy, carefully flip the uthappam.
6. Drizzle more oil around the edges of the vegetable side and cook until it’s golden brown and crispy too. Serve immediately with your favorite chutney or sambar!

Expert Tips

Here are a few things I’ve learned over the years:

• Don’t overcrowd the tawa. Cook one uthappam at a time for best results.
• If the batter is too thick, add a splash of water to thin it out.
• Keep the heat at medium to prevent burning.
• A well-seasoned tawa is your best friend!

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Ensure your dosa batter is vegan (some recipes include yogurt). Use a plant-based oil for cooking.
• Gluten-Free Adaptation: Most dosa batter is naturally gluten-free, but double-check the ingredients if you’re using a store-bought mix.
• Spice Level Adjustment: Adjust the amount of green chillies to your liking. My husband loves them super spicy, so I often add an extra one for him!
• South Indian Breakfast/Brunch Adaptation: Serve with a side of idli and vada for a complete South Indian breakfast spread. It’s how we do it at home for special occasions!

Serving Suggestions

Uthappam is best enjoyed hot off the tawa! Serve it with:

• Coconut chutney
• Tomato chutney
• Sambar
• A sprinkle of podi (gunpowder)

Storage Instructions

Uthappam is best eaten fresh, but you can store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat on a tawa or in a skillet until warmed through. They won’t be as crispy, but still delicious!

FAQs

Let’s answer some common questions:

• What type of dosa batter works best for uthappam? A well-fermented dosa batter is key! The sourness helps with the fluffiness.
• Can I make uthappam without a tawa? Yes, you can use a non-stick skillet, but a tawa distributes heat more evenly.
• How do I prevent the uthappam from sticking to the tawa? Greasing the tawa with oil and rubbing it with half an onion is a lifesaver!
• Can I add other vegetables to my uthappam? Absolutely! Feel free to experiment with whatever veggies you have on hand.
• How can I adjust the thickness of the uthappam? Add a splash of water to the batter for a thinner uthappam, or a little more batter for a thicker one.