Vegetable Uttapam Recipe – Easy Indian Dosa Batter Snack

Last Updated on 4 months by Neha Deshmukh

Vegetable Uttapam Recipe – Easy Indian Dosa Batter Snack

Hey everyone! If you’re anything like me, you love a good South Indian breakfast. And honestly, sometimes you just want something quick, easy, and packed with veggies. That’s where Vegetable Uttapam comes in! It’s a fantastic way to use up leftover dosa batter and sneak in a bunch of healthy goodness. I first made this when I was trying to get my kids to eat more vegetables, and it was a total hit! Let’s get cooking, shall we?

Why You’ll Love This Recipe

Uttapam is basically a thick pancake made from fermented dosa batter, and it’s SO versatile. This vegetable uttapam recipe is perfect for a quick weeknight dinner, a weekend brunch, or even a satisfying snack. It’s naturally gluten-free, easily adaptable to be vegan, and seriously delicious. Plus, it’s a fantastic way to use up any veggies you have hanging around in the fridge.

Ingredients

Here’s what you’ll need to make these yummy uttapams:

• 3 cups dosa batter
• 0.5 large red onion, sliced (about 100g)
• 1 medium tomato, chopped (about 150g)
• 1 cup minced cilantro (about 30g)
• 2 Thai green chillies, chopped (adjust to your spice preference!)
• 4 tablespoons oil

Ingredient Notes

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

• Dosa Batter: This is the star of the show! You can make your own (there are tons of recipes online!), or use store-bought. I often use store-bought when I’m short on time. The batter should be slightly sour and have a flowing consistency.
• Vegetable Toppings: Traditionally, uttapam is topped with onions, tomatoes, and chilies. But feel free to get creative! Carrots, peas, bell peppers, corn – anything goes. In my family, we love adding finely chopped capsicum (bell pepper) too.
• Thai Green Chillies: These pack a punch! They’re much hotter than your average green chilli. Start with one if you’re sensitive to spice, and add more to taste. You can substitute with serrano peppers if you can’t find Thai green chillies.

Step-By-Step Instructions

Alright, let’s get down to business!

1. First, chop all your vegetables – onion, tomato, cilantro, and green chillies – and set them aside in a bowl. Having everything prepped makes the cooking process so much smoother.
2. Give your dosa batter a quick check for salt. Add a pinch if needed. To test the seasoning, cook a small plain uthappam and taste it.
3. Heat a non-stick griddle (tawa) over medium-high heat. This is important – a hot griddle is key to getting that lovely crispy exterior. Lightly grease the surface with oil using a paper towel.
4. Pour about ½ cup (120ml) of dosa batter onto the center of the griddle. Don’t spread it thin like you would with a dosa; we want a nice, thick pancake.
5. Immediately top the batter with your mixed vegetables, pressing them gently into the surface. This helps them stick and cook evenly.
6. Drizzle a little oil over the vegetables and around the edges of the uthappam. This helps with browning and adds flavour.
7. Cook for 1-2 minutes, or until the edges turn golden brown and crispy.
8. Carefully flip the uthappam using a flat spatula and cook the other side for another 1-2 minutes.
9. Transfer to a plate and repeat with the remaining batter and vegetables. Serve hot!

Expert Tips

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

• Don’t overcrowd the griddle: Cook one uthappam at a time for best results.
• Use medium-high heat: This ensures a crispy exterior without burning the inside.
• Be gentle when flipping: Uttapams can be a little delicate, so use a wide spatula and flip carefully.

Variations

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

• Vegan Adaptation: Ensure your dosa batter is vegan (some recipes use yogurt). Use plant-based oil for cooking.
• Gluten-Free Confirmation: This recipe is naturally gluten-free as long as your dosa batter is made with rice and lentils only.
• Spice Level Adjustment: Reduce or omit the green chillies for a milder flavour. My friend, Priya, makes hers with absolutely no chillies for her kids!
• South Indian Breakfast/Tiffin Adaptation: Serve with sambar and coconut chutney for a traditional South Indian breakfast or tiffin.

Serving Suggestions

Uttapam is delicious on its own, but it’s even better with accompaniments! I love serving it with:

• Sambar (a lentil-based vegetable stew)
• Coconut chutney (a creamy, flavourful dip)
• Tomato chutney (a tangy and spicy chutney)
• A dollop of yogurt (for a cooling effect)

Storage Instructions

Leftover uttapam can be stored in an airtight container in the refrigerator for up to 2 days. Reheat in a skillet or microwave before serving. They’re best enjoyed fresh, though!

FAQs

Let’s answer some common questions:

• Is uttapam healthier than dosa? Uttapam is generally considered healthier than dosa because it’s thicker and contains more vegetables.
• Can I use store-bought dosa batter? Absolutely! It’s a great time-saver.
• What vegetables work best for uttapam? Onions, tomatoes, and chillies are classic, but feel free to experiment with carrots, peas, bell peppers, and corn.
• How do I get the uttapam crispy? Use a hot griddle, don’t overcrowd it, and drizzle enough oil around the edges.
• Can I make uttapam without a non-stick griddle? It’s definitely trickier, but you can use a regular griddle or skillet. Make sure it’s well-seasoned and generously oiled to prevent sticking.