Name: Vegetable Uttapam
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 5
Ingredients: 500 g idli batter; 1 onion, finely chopped; 1 tomato, finely chopped; 1 green chilli, finely chopped; 0.25 capsicum, finely chopped; 0.5 in piece of ginger, grated; coriander leaves, chopped; 8 leaves curry leaves, chopped; salt to taste; 0.5 tbsp oil

Cook with Chefadora AI

Add to Shopping List

Made with fermented rice and urad dal batter and loaded with vegetables, this uttapam is a wholesome, satisfying and nutritious meal. The combination of finely chopped onions, tomatoes, green chili, capsicum, and ginger brings a burst of flavors, while the coriander and curry leaves add a fresh aroma. Cooked to a golden brown crisp on a non-stick pan, each bite offers a delightful contrast of textures.

1 medium vegetable uttapam: approximately 150–180 kcal

onion, finely chopped

tomato, finely chopped

green chilli, finely chopped

capsicum, finely chopped

piece of ginger, grated

coriander leaves, chopped

curry leaves, chopped

Calories208.0kcal (10.4%)

Step 1

Transfer the idli batter to a bowl. Add 1/4 cup water and mix well to achieve a slightly thin, flowing consistency.

Step 2

Add all the chopped vegetables and herbs. Taste the batter before adding salt. Mix well.

Step 3

Heat a non-stick pan and add the oil.

Step 4

Once the oil is hot, use a round ladle to pour the batter onto the pan.

Step 5

Spread the batter evenly into a round shape.

Step 6

Cook on low flame until the edges turn golden brown and the bottom becomes crisp, then carefully flip the uttapam.

Step 7

Cook the other side until it is also golden brown and crisp.

Step 8

Serve hot with sambar and coconut chutney.

Calories208.0kcal (10.4%)

Add water gradually to the batter to achieve a slightly thin, flowing consistency that is easy to spread.

Taste the batter before adding salt, as some idli batters already contain salt.

Cook on low flame and allow the uttapam to turn golden brown before flipping. This helps make it crispy on the outside while keeping it soft inside.

Homemade idli batter works well for this recipe.

You can add vegetables like grated carrot or cabbage for variation.

Non-stick pan helps prevent sticking, but you can use a well-seasoned cast iron pan as well.

Cook with Chefadora AI

Add to Shopping List

1 medium vegetable uttapam: approximately 150–180 kcal

onion, finely chopped

tomato, finely chopped

green chilli, finely chopped

capsicum, finely chopped

piece of ginger, grated

coriander leaves, chopped

curry leaves, chopped

Calories208.0kcal (10.4%)

Step 1

Transfer the idli batter to a bowl. Add 1/4 cup water and mix well to achieve a slightly thin, flowing consistency.

Step 2

Add all the chopped vegetables and herbs. Taste the batter before adding salt. Mix well.

Step 3

Heat a non-stick pan and add the oil.

Step 4

Once the oil is hot, use a round ladle to pour the batter onto the pan.

Step 5

Spread the batter evenly into a round shape.

Step 6

Cook on low flame until the edges turn golden brown and the bottom becomes crisp, then carefully flip the uttapam.

Step 7

Cook the other side until it is also golden brown and crisp.

Step 8

Serve hot with sambar and coconut chutney.

Calories208.0kcal (10.4%)

Add water gradually to the batter to achieve a slightly thin, flowing consistency that is easy to spread.

Taste the batter before adding salt, as some idli batters already contain salt.

Cook on low flame and allow the uttapam to turn golden brown before flipping. This helps make it crispy on the outside while keeping it soft inside.

Homemade idli batter works well for this recipe.

You can add vegetables like grated carrot or cabbage for variation.

Non-stick pan helps prevent sticking, but you can use a well-seasoned cast iron pan as well.

Vegetable Uttapam

About Vegetable Uttapam

Ingredients to Make Vegetable Uttapam