Vegetable Uttapam

Ingredients

• Urad Dal - 1/4 cup
• Chana Dal - 1/2 tbsp
• Rice -1/2 cup
• Fenugreek Seeds - 1/4 tsp
• Poha - 1 tbsp
• Salt - as per taste
• Water - as required
• Oil - 1 tbsp
• Onion - 1/2
• Tomato - 1/2
• Carrot - 1/2
• Green Chilli - 1
• Coriander Leaf - 1 tbsp
• Water- as required

Recipe

• Delight in the vibrant and nutritious Vegetable Uttapam, a South Indian specialty that tops a fermented rice and lentil pancake with a colorful mix of vegetables, perfect for a wholesome start to your day.
• This recipe will make 3-4 servings of Vegetable.
• Soak urad dal, chana dal, rice, and fenugreek seeds in water overnight or for at least 6-8 hours.
• After soaking, drain the water and grind the mixture into a smooth batter, adding poha towards the end of grinding.
• The poha helps in making the uttapam softer.
• Transfer the batter into a large bowl. Add salt and mix well.
• The batter should have a pouring consistency but be thick enough to coat the back of a spoon.
• Allow it to ferment overnight or for 8-12 hours in a warm place until the batter doubles in volume.
• Once fermented, gently mix the batter. If it's too thick, adjust the consistency by adding a little water.
• Heat a non-stick tawa or griddle over medium heat. Brush it lightly with oil.
• Pour a ladleful of batter onto the tawa and gently spread it to form a thick pancake.
• Sprinkle the chopped onion, tomato, grated carrot, green chilli, and coriander leaves over the top of the batter.
• Drizzle a little oil around the edges of the uttapam.
• Cover and cook on a low to medium flame until the bottom turns golden and crispy.
• Flip the uttapam carefully and cook for another 1-2 minutes, or until the vegetables are lightly cooked.
• Remove from the tawa and serve hot with coconut chutney, tomato chutney, or sambar for a flavorful and satisfying breakfast.