Recipe – Mix Vegetable Uttapam / Vegetable Uttapa

Aviary Photo_131511027283764500Prep time: 10-12 hours

Cook Time: 30 minutes

Serves: 8 uttapams

Ingredients

For the batter:

  • Urad Dal (white lentils): 1/2 Cup
  • Rice: 2 Cups
  • Methi (Fenugreek) seeds: ½ Teaspoon
  • Salt: 2 Teaspoon or to taste
  • Cooked plain rice or soaked poha: 1/4 cup
  • Water: As required

For the Masala:

  • Onion: 1 medium
  • Tomato: 1 medium
  • Bell pepper or capsicum: ½ of a medium
  • Grated carrots: ¼ cup
  • Cabbage: finely chopped, ¼ cup
  • Green Beans: 6-7, finely chopped
  • Curry leaves: 4-5
  • Ginger-garlic paste: 1 teaspoon
  • Green chili: 1. Finely chopped
  • Red chili powder: ¼ teaspoon
  • Garam masala powder: ½ teaspoon
  • Oil: 1 tablespoon
  • Mustard  seeds: ½ teaspoon
  • Salt: 1 teaspoon or to taste
  • Coriander leaves: 1 tablespoon

Method

For the batter:

  • Wash dal and rice 2-3 times. Soak the mix in water with methi seeds. Soak it for 5-6 hours or overnight.
  • Drain the water, add soaked poha or cooked rice to the mix and grind the mixture to a smooth paste. Not too thick, not too thin paste. Add little water while grinding if required.
  • Transfer the batter to a bowl, cover it and let it ferment for another 5-6 hours or overnight. The batter will increase in volume.

For the masala:

  • Heat oil in a pan, add mustard seeds and when it spluters, add chopped onions. Sauté till transparent.
  • Add tomato, green chili, ginger garlic paste and sauté for 2 minutes.
  • Add bell pepper, cabbage, carrots, green beans, salt, red chili powder, garam masala powder. Cover and cook for another 4-5 minutes.
  • Turn off the heat. Add coriander leaves.

For the Uttapam:

  • Add the cooked vegetables and salt in the uttapam batter. Adjust water to make a semi-thick dropping consistency batter. Mix well.
  • Heat a tawa in high flame, pour 1 ladle full of batter and spread evenly to a 4-inch diameter circle. Drizzle little oil over it. Cover the pan and cook in medium heat. Flip it carefully after 1 minute and drizzle some oil. Roast both sides until light brown.
  • Serve hot with Chutney.

Cook’s Note:

  • You may add 1/4 cup curd to the batter. if it is not fermented well.
  • You may prepare them on mini uttapam pan as well.

Aviary Photo_131511026238348995

 

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