MIXED VEGETABLE UTHAPPAM

Here’s a detailed recipe for Mixed Vegetable Uthappam, a soft, thick South Indian pancake topped with colorful vegetables:

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Ingredients (for 4 uthappams)

For the batter:

• 1 cup rice (idli rice or raw rice)

• 1/4 cup urad dal (split black gram)

• 1/4 teaspoon fenugreek seeds

• Salt to taste

• Water as needed

For the topping (mixed vegetables):

• 1 small onion, finely chopped

• 1 small tomato, finely chopped

• 1 small carrot, grated

• 1 small capsicum, finely chopped

• 2–3 green chilies, finely chopped (optional)

• Fresh coriander leaves, chopped

• Salt to taste

• Oil or ghee for cooking

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Instructions

1. Prepare the batter:

1. Wash the rice and urad dal separately.

2. Soak the rice with fenugreek seeds and urad dal in enough water for 4–6 hours.

3. Grind the dal into a smooth batter using a little water. Grind rice coarsely.

4. Mix both batters in a large bowl. Add salt.

5. Cover and let it ferment overnight or 8–12 hours in a warm place. The batter should double in volume and look airy.

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2. Prepare the vegetable topping:

• Mix all the chopped and grated vegetables in a bowl. Add a pinch of salt and coriander leaves.

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3. Cook the uthappam:

1. Heat a non-stick tawa or skillet over medium heat.

2. Grease lightly with oil.

3. Pour a ladleful of batter on the tawa and gently spread it into a thick circle (not too thin like a dosa).

4. Sprinkle the mixed vegetable topping evenly over the uthappam.

5. Drizzle a little oil around the edges and on top.

6. Cover and cook for 3–4 minutes until the bottom turns golden brown.

7. Flip carefully and cook the other side for another 2–3 minutes.

8. Serve hot with coconut chutney and sambar.

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Tips:

• For extra flavor, add a pinch of cumin powder or grated ginger to the vegetables.

• You can also top with grated cheese for a fusion version.

• Do not make the uthappam too thin; the thickness is what keeps the vegetables in place.