Name: Vegetable Uttapam
Cook time: 45 min
Total time: 45 min
Yield: 1 servings
Ingredients: 0.25 cup Urad Dal; 0.5 tbsp Chana Dal; 0.5 cup Rice; 0.25 tsp Fenugreek Seeds; 1 tbsp Poha; 0 Salt (as per taste); 0 Water (as required); 1 tbsp Oil; 0.5 Onion; 0.5 Tomato; 0.5 Carrot; 1 Green Chilli; 1 tbsp Coriander Leaf; 0 Water (as required)

Instructions

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.