Sunday, September 15, 2013



In an earlier post, I had shared my recipe for Menthya (Fenugreek) Uthappam, a popular South Indian breakfast dish. You may like to note that we usually make use of the left over dosa batter, which is more sour, for making uthappams. This helps the uthappams become more soft, spongy and porous.

As mentioned, you can add different kinds of vegetables when you make the uthappam. Today I have chosen to make it with carrots, onions and tomatoes. This dish is quite filling because of the vegetables added, and we sometimes have it as a snack in lieu of lunch or dinner.

  • Dosa batter, (preferably left over), 4 cups
  • Large Onion, 1, finely chopped
  • Small Tomatoes, 2, finely chopped
  • Carrots, finely grated, 2
  • Capsicum, finely chopped, 1 (optional) 
  • Green chillies, finely chopped, 3
  • Fresh Coriander leaves, finely chopped,  2 tbsp
  • Oil, as required for roasting
  • Salt, to taste
Wash and clean the carrot and grate it
Finely chop the onion, tomato, coriander leaves, and green chillies
Mix all this in a bowl, adding a bit of salt,
Add the chopped capsicum (if you are using), and mix well
This forms the vegetable topping for the uthappam. Keep this aside.
Heat a non-stick tawa, as you would for preparing a dosa
Pour a ladleful of batter in the centre of the tawa to make an uthappam. You need not spread it as much as you would do for a dosa, as the uthappam is much thicker.
Lower the heat, pour the required amount of oil around the uthappam and keep the tawa covered for 1-2 minutes, until the base gets cooked and the surface looks porous
Now spread the chopped vegetables evenly on the uthappam, and gently press it down with the ladle
Next, flip over and similarly roast the other side
Serve hot with chutney of your choice, and sambar.

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