Colourful and fresh farm vegetables can turn a boring recipe into an interesting one. I love using seasonal vegetables in my recipes and if my kids run away from few of them, they always go in as a masked form. I either grate or puree them and include in a recipe.
Today’s recipe reminded me of the time when we came to Bangalore the first time. I was not a big fan of the south Indian food but my husband loved this cuisine. He still loves it and I got used to the taste slowly after staying here for almost 8 years. As he and kids love dosas and uttapams so much, I thought why not learn to make it. I experimented, learnt and slowly it became a regular part of our meals.
Coming to the recipe, I use idli and dosa batter to make uttapam and also use a lot of fresh vegetables for it. A very healthy breakfast recipe which you can serve with sambhar or just coconut or tomato chutney. I mostly use tomatoes, onion, mushrooms, and carrots to make this recipe.
Vegetables are a great way to include vitamins, minerals, and fiber to fulfill your daily requirements. Make sure to eat at least 2-3 servings of vegetables a day. Soups and salads are a great way to include them in your meals.
Uttapam is a common breakfast recipe in South India and it has different varieties depending on the batter used and the vegetables too. I call it dosa’s fat brother which is slightly different from its brother due to the thickness.
The recipe I am sharing is easy and quick as I am using ready dosa batter for it.
- Dosa batter – 2 cups
- 1 small onion finely chopped
- 1 small tomato finely chopped
- ½ small capsicum finely chopped
- Few mushrooms chopped
- Few Cilantro or coriander leaves chopped for garnishing
- 1 green chili chopped
- salt to taste
- Take the idli dosa batter and check the consistency. Add little suji if you feel it’s little thin. Mix it well and make sure there are no lumps.
- Just before using add salt to the batter and mix well.
- Now take a dosa
tavaand pour a ladleful of the batter on it and spread it in a circular motion but make sure not to spread it too thin. Make it smaller in size and keep it thick.
- Now top it with the vegetables. Sprinkle all the veggies on the top surface of the uttapam. Apply oil around the edges.
- Let it cook from the bottom and once it’s done, flip it over. The base should be brownish in
- Cook the side with vegetables nicely. It takes some time so avoid flipping it immediately.
- Once done, take it out on a plate and serve with coconut chutney or tomato chutney.
You make instant uttapams, you can use rava or suji too. Mix it with curd and use as a batter.
You can use any vegetables according to your liking.
Read here – My A to Z challenge posts 2017
Find out more – Nutrition tips and nutritional recipes
Read my theme reveal post here.
I am sharing 26 healthy recipes under 30 minutes full this month.
See the recipes till now –
A for Apple coconut squares
B for a Bracing burger
C for Carrot walnut muffins
D for Dhokla with a twist
E for Eggless Pancake
F for Fruit chocolate pops
I for Instant paneer tikka
J for Jaggery Dates chutney
K for Kale grilled sandwich
L for Lemon cranberry mojito
M for Mango brown rice salad
O for Oats beetroot Dosa
Q for Quinoa veg salad
R for Red sauce pasta with spinach
S for Sprouts salad
T for Tomato soup