Vegetable Uthappam Recipe


2 cup rice (chawal)
1 cup split black gram lentil (dhuli urad ki dal)
2 tomato (tamatar)
3 onion (pyaj)
A piece ginger (adrak)
1 teaspoon coriander leaves (dhania patti)
2 green chilly (hari mirch)
1 capsicum (shimla mirch)
1 cup cabbage (patta gobi)
2 carrot (gajar)
1 1/2 teaspoon salt (namak)
1/2 teaspoon red chilly powder (lal mirch)
oil for cooking

How to make Vegetable Uthappam

  • Soak rice and dal separately for about 6 hours.
  • Then grind them separately.
  • Mix them in a container and add salt.
  • Cover and leave for fermentation for 12 hours.
  • Finely chop adrak, pyaj, shimla mirch, hari mirch, tomato and dhania.
  • Grate carrot and patta gobi.
  • Mix all these vegetables in the batter.
  • Mix lal mirch in chawal batter.
  • Heat a non stick pan/tawa and spread 1 tbsp batter on it.
  • Cook at low flame and grease it on the corners and turn it to cook the other side.
  • Serve it hot.
  • If the batter sticks on a tawa, add little salt to the oil and grease the corners so that uttapam will not stick on tawa.
  • Cook it at low flame to make it tastier.

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