Vegetable Uthappam- Dosa Variety- Mixed Vegetable Oothappam Recipe, is a dosa- like dish made by cooking ingredients in a batter. Unlike a dosa, which is crisp and crepe like, is a thick pancake with toppings. The detailed recipe with step by step cooking pictures follows.
It is a very famous South Indian breakfast recipe, a very easy and really healthy meal especially for kids. The main difference between uthappam and dosa is that, uthappam is thicker than dosa, and the outer surface is crisp and the inner layers are like idli. The uthappam batter is as like of idli batter. Uthappam is traditionally made with vegetables like onion, tomatoes, carrots, chillies and cabbage. If you want can add coconut or any other vegetables of your choice.
In restaurants you can see different kinds of uthappam like onion uthappam, masala uthappam, tomato uthappam, coconut uthappam etc. It is often served with sambar and chutney. But at my home, the kids usually like to have along with tomato chutney, (For tomato chutney recipe scroll down) it is really yummy along with tomato chutney.
The uthappam batter is made of a 1:3 ratio of urad dal and rice. The urad dal and rice are soaked for 3-4 hours and then ground to a smooth thick batter as of idli batter, then fermented for 8 hours before using.
How to Make Vegetable Uthappam- Dosa Variety- Mixed Vegetable Oothappam Recipe
Soak rice and urad dal separately for around 5 hours, then grind them to a smooth batter as like of idli batter. Mix them together and leave for fermentation atleast 8 hours and add salt, mix well.
Chop tomatoes, onions, green chillies, coriander leaves, carrots and cabbage. Keep it ready.
Heat a non- stick dosa pan. Take one ladle of uthappam batter and spread it in a circular motion over the tava as like to the way make a dosa. Do not spread much, the uthappam should be thick.
Sprinkle the finely chopped vegetables evenly on the top. Add some ghee on the corners and top of the uthappam.
Turn the uthappam with a flat splatula, when the base is cooked. Now drizzle a little more ghee around the uthappam. When the onion tomato side also get cooked, flip once more the first side and transfer to the serving plate.
Now prepare the tomato chutney, take one cup grated coconut, 1 chopped tomatoes, 5 shallots, 1 small piece ginger, 1 tsp kashmiri chilly powder and grind to a fine smooth paste. Then do the tempering with mustard seeds, dry red chillies and curry leaves. Serve along with uthappam.
Enjoy !! Happy Cooking.