Vegetable Uttapam Recipe – Easy South Indian Breakfast Idea

Last Updated on 6 months ago by Neha Deshmukh

Vegetable Uttapam Recipe – Easy South Indian Breakfast Idea

Hey everyone! If you’re anything like me, mornings can be a little… hectic. But a delicious, satisfying breakfast doesn’t have to be complicated. That’s where Vegetable Uttapam comes in! This savory pancake is a South Indian staple, and honestly, it’s become a weekend favorite in my house. It’s quick to whip up, endlessly customizable, and just so flavorful. Let’s get cooking!

Why You’ll Love This Recipe

Uttapam is more than just breakfast; it’s comfort food. It’s fluffy, packed with veggies, and that little sprinkle of spice just wakes you up! I love how versatile it is – you can really throw in whatever vegetables you have on hand. Plus, it’s a fantastic way to use up leftover dosa batter. Seriously, who doesn’t love a recipe that minimizes waste?

Ingredients

Here’s what you’ll need to make these delightful uttapam:

• 2.5 to 3 cups Dosa Batter
• 1 cup onions, finely chopped (about 150g)
• 1 cup tomatoes, finely chopped (about 200g)
• 1 or 2 green chilies, finely chopped (adjust to your spice preference!)
• 1 to 2 tablespoons coriander leaves, finely chopped
• Oil, for cooking
• Sambar Powder or pav bhaji masala or idli podi, to sprinkle

Ingredient Notes

Let’s talk batter! You can definitely use store-bought dosa batter to save time, and that’s perfectly fine. But if you’re feeling ambitious, homemade dosa batter is so worth it. It really elevates the flavor.

If you happen to have leftover idli batter, guess what? You can use that too! It works beautifully.

Now, about the spice… this is where things get fun. Traditionally, sambar powder is used, giving it a classic South Indian flavor. But my friend, Priya, swears by pav bhaji masala – it adds a lovely tang. And my mom always uses idli podi, which is a bit milder and nuttier. Feel free to experiment and see what you like best! I usually keep all three on hand, just in case.

Step-By-Step Instructions

Alright, let’s make some uttapam!

1. First, let’s get our veggie mix ready. In a bowl, combine the finely chopped onions, tomatoes, green chilies, and coriander leaves. Give it a good mix.
2. Heat a griddle or non-stick tawa over medium-low heat. This is important – you don’t want it too hot, or the uttapam will burn before the inside cooks.
3. Pour a ladleful of dosa batter onto the hot tawa and gently spread it into a thick circle, about 6-8 inches in diameter. Don’t worry about making it perfect!
4. Now, spoon the vegetable mixture onto the center of the uttapam. Gently press down with the back of the spoon to help it adhere to the batter.
5. Sprinkle a generous pinch of sambar powder (or your preferred spice blend) and a little salt over the vegetables. Drizzle a teaspoon of oil around the edges – this helps it get nice and crispy.
6. Cook for about 3-4 minutes, or until the base turns golden brown and the vegetables are starting to soften.
7. Carefully flip the uttapam and cook the vegetable side for another 2-3 minutes, until lightly browned.
8. Remove from the tawa and serve immediately!

Expert Tips

• 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 to thin it out.
• Keep the tawa lightly oiled between each uttapam to prevent sticking.
• A well-seasoned cast iron tawa works wonders for uttapam!

Variations

• Cheese Uttapam: Add a sprinkle of grated cheese (mozzarella or cheddar work well) along with the vegetables. My kids love this one!
• Masala Uttapam: Add a pinch of turmeric powder and a dash of asafoetida (hing) to the batter for extra flavor.
• Rava Uttapam: Substitute 1/2 cup of the dosa batter with 1/2 cup of semolina (rava) for a slightly different texture.

Vegan Adaptation

This recipe is easily made vegan! Just ensure your dosa batter is vegan-friendly (some recipes include yogurt). Most sambar powders and pav bhaji masalas are naturally vegan, but it’s always a good idea to check the label.

Gluten-Free Adaptation

Uttapam is naturally gluten-free as long as your dosa batter is made with rice and lentils. Double-check the ingredients of your sambar powder or spice blend to ensure they don’t contain any gluten-containing ingredients.

Spice Level Adjustment (Mild, Medium, Spicy)

• Mild: Use only 1/2 a green chili, or omit it altogether. Use idli podi for a milder flavor.
• Medium: Use 1 green chili and a moderate amount of sambar powder or pav bhaji masala.
• Spicy: Use 2 green chilies and a generous amount of sambar powder or pav bhaji masala. You can even add a pinch of red chili powder!

Festival Adaptations (Suitable for breakfast/brunch during South Indian festivals)

Uttapam is a popular choice for breakfast or brunch during South Indian festivals like Pongal and Onam. It’s a light yet filling dish that’s perfect for festive gatherings.

Serving Suggestions

Serve your Vegetable Uttapam hot off the tawa with:

• Coconut Chutney (a must-have!)
• Sambar
• Yogurt (plain or flavored)
• A side of fresh coriander leaves for garnish

Storage Instructions

Uttapam is best enjoyed fresh. However, if you have leftovers, you can store them 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 type of dosa batter works best for uttapam?

Any good quality dosa batter will work! Homemade is fantastic, but store-bought is convenient. Idli batter is also a great substitute.

Can I make the vegetable topping ahead of time?

Absolutely! You can chop the vegetables and mix them together a few hours in advance. Store them in an airtight container in the refrigerator until ready to use.

What is the best way to prevent the uttapam from sticking to the tawa?

Make sure your tawa is well-heated and lightly oiled. A non-stick tawa is your best friend here!

Can I add other vegetables to the uttapam?

Definitely! Feel free to add grated carrots, peas, bell peppers, or any other vegetables you like.

What is the difference between sambar powder, pav bhaji masala, and idli podi for uttapam?

Sambar powder is a classic South Indian spice blend with a tangy, savory flavor. Pav bhaji masala is a bit more aromatic and tangy. Idli podi is a milder, nuttier blend. They all add delicious flavor, so it really comes down to personal preference!