Vegetable Uttapam Recipe – Easy Indian Pancake with Onions & More

Last Updated on 1 month by Neha Deshmukh

Vegetable Uttapam Recipe – Easy Indian Pancake with Onions & More

Hey everyone! If you’re anything like me, you love a good South Indian breakfast. And honestly, few things beat a fluffy, flavorful Vegetable Uttapam. I first made this when I was trying to use up some leftover veggies, and it quickly became a family favorite. It’s so easy to customize, and perfect for a weekend brunch or a quick weeknight dinner. Let’s get cooking!

Why You’ll Love This Recipe

This Vegetable Uttapam recipe is a winner for so many reasons. It’s quick – ready in under 30 minutes! It’s also incredibly versatile. You can really throw in any veggies you have on hand. Plus, it’s a fantastic way to sneak in some extra vegetables for the kids (or yourself!). It’s basically a delicious, healthy Indian pancake. What’s not to love?

Ingredients

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

• 1 cup Idli dosa batter
• 1/4 cup Onion, finely chopped
• 1/4 cup Capsicum (Bell Pepper), finely chopped
• 1/4 cup Carrot, finely grated
• 1 Tomato, finely chopped
• 2 Green Chili, finely chopped (adjust to your spice preference!)
• 2 tbsp Coriander Leaves, chopped
• Oil, as needed
• Salt, to taste

Ingredient Notes

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

• Idli Dosa Batter: This is the star! You can buy it ready-made (which I often do!), or make it from scratch. The batter should be slightly thick, but pourable.
• Vegetable Toppings: Traditionally, uttapam uses onions, tomatoes, and chilies. But feel free to get creative! I’ve seen people use corn, peas, beans, beetroot… the possibilities are endless. My friend’s mom always adds a little bit of chopped ginger – it’s amazing.
• Oil: I usually use regular cooking oil, like sunflower or vegetable oil. But you can also use ghee for a richer flavor. Just be careful not to burn it!

Step-By-Step Instructions

Alright, let’s make some uttapam!

1. First, in a bowl, mix the idli dosa batter with salt to taste. Give it a good stir and set it aside.
2. Next, heat a non-stick tawa (flat griddle) or iron griddle over medium heat. Lightly grease it with oil.
3. Pour a ladleful of batter onto the hot tawa. Gently spread it into a thick circular shape – don’t spread it too thin, we want a nice fluffy uttapam!
4. Now for the fun part! Sprinkle the chopped onions, capsicum, carrot, tomato, green chili, and coriander leaves evenly over the batter.
5. Drizzle a little oil around the edges. This helps it get nice and crispy. Cover and cook for 1-2 minutes, until the base turns golden brown.
6. Carefully flip the uttapam and cook the other side for another 2-3 minutes, until it’s also golden and crisp.
7. Serve immediately!

Expert Tips

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

• Don’t overcrowd the tawa. Cook one uttapam at a time for best results.
• If the batter is too thick, add a tablespoon or two of water.
• If the uttapam is browning too quickly, lower the heat.
• A well-seasoned tawa is your best friend for making uttapam.

Variations

Uttapam is so adaptable! Here are a few ideas:

• Masala Uttapam: Add a pinch of sambar powder to the batter for extra flavor.
• Rava Uttapam: Use rava (semolina) instead of idli dosa batter for a different texture.
• Cheese Uttapam: Sprinkle some grated cheese over the uttapam before flipping – my kids love this!

Vegan Adaptation

Want to make this vegan? It’s easy! Just make sure your idli dosa batter is vegan (some recipes use yogurt). Use oil instead of ghee.

Gluten-Free Adaptation

Good news! Uttapam is naturally gluten-free, as long as your idli dosa batter is made with rice and lentils. Double-check the ingredients to be sure.

Spice Level Adjustment (Mild, Medium, Spicy)

• Mild: Reduce the amount of green chilies or omit them altogether.
• Medium: Use 1-2 green chilies, finely chopped.
• Spicy: Add 3-4 green chilies, or a pinch of chili powder to the batter.

Festival Adaptations (Ganesh Chaturthi, South Indian Breakfast)

Uttapam is a popular dish during Ganesh Chaturthi and is a staple for South Indian breakfasts. It’s often served as part of a larger spread with other festive dishes.

Serving Suggestions

Serve your Vegetable Uttapam hot with:

• Coconut Chutney (a must-try!)
• Sambar
• Idli Podi (a flavorful spice blend)
• A dollop of yogurt

Storage Instructions

Uttapam is best enjoyed fresh. However, you can store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat on a tawa or in a microwave. They won’t be as crispy, but still delicious!

FAQs

What is the best batter consistency for Uttapam?

The batter should be slightly thicker than dosa batter, but still pourable. It should coat the back of a spoon nicely.

Can I make the batter from scratch?

Absolutely! It takes a bit of time, but it’s worth it. You’ll need rice, urad dal (black lentils), and methi seeds (fenugreek seeds). There are tons of recipes online.

What vegetables can I substitute or add?

Get creative! You can use any vegetables you like. Some other options include peas, corn, beans, beetroot, and spinach.

How do I get the Uttapam crispy?

Make sure your tawa is hot enough, and drizzle enough oil around the edges. Cooking it on medium heat also helps.

Can I make Uttapam on a regular frying pan?

You can, but a tawa is ideal. A tawa distributes heat more evenly, resulting in a crispier uttapam.