Uthappam is a savory pancake made from a fermented batter of rice and lentils. It is the same batter used for making idlis, which are steamed. I typically make idli batter once or twice a month and it lasts me up to 5 days. The last day is when I end up making uthappam. I throw in a bunch of veggies, making it a wholesome breakfast. Tomato Chutney is my go-to side with this dish, although restaurants serve it with a variety of sides like sambar, coconut chutney and so on.
Uthappam with Tomato Chutney
Varieties
Just like pancakes, there are several varieties of uthappam. Although I rarely order uthappam at a restaurant (at restaurants, I mostly get idli, dosa or pongal and hardly ever order anything else). When I do get uthappam, my personal favorite is the one with onion. It is deliciously crunchy and tastes great with coconut chutney. Although typically one regular uthappam is enough to fill you up, there is a mini variety dish which has 5 or 7, each with different toppings. Toppings could be onions, carrots, cilantro, tomato, you name it. You could make a meal out of it! Check out this delicious 5-taste-uthappam from Raks Kitchen. So appetizing!
5-Taste Uthappam
Vegetable Multigrain Uthappam
I use multigrain idli batter for this recipe. I make enough batter to last me for 5 days usually and it is on the 4th or 5th day that I make Vegetable Uthappam. By this time, the batter is at its prime- a few more days and it turns too sour with potential to give you a heartburn. This is one of the reasons why I dislike buying batter from a store, especially in the summers. Rather than top with veggies, I mix them in the batter. I like carrot grated on occasion, but for the rest (cabbage, spinach, cilantro, onion, chili peppers) I just cut them fine. My mom throws all veggies in a blender. Although she doesn’t blend them too fine, I prefer the crunch of the veggies.
Fine Cut Veggies
While you’re here, don’t forget to check out some of our delicious South Indian breakfast recipes!
- Delicious Veggie Poha Upma
- Sooji Upma
- Vermicelli Upma
- Pesarattu-Green Mung Crepe
- No Ferment Cabbage-Onion Dosa
- Cracked Wheat Veggie Idli
- Plain & Veggie Multigrain Idli
- Multigrain Dosa
- Uppudupindi
- Cracked Wheat Vegetable Upma
Multiple grains and flax seeds add significant nutritional value to this recipe. Also adding vegetables like cabbage, carrots adds extra nourishment.
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Vegetable Multigrain Uthappam
Ingredients
- 2 Cups Multigrain Idli Batter - See recipe to make batter: Multigrain Idli Batter
- 1/4 Cup Carrots - Grated
- 1/4 Cup Spinach - Fine Cut
- 1/4 Cup Cabbage - Fine Cut
- 1/4 Cup Onion - Fine Cut
- 1/4 Cup Cilantro - Fine Cut
- 3 Chilis Green Chili Pepper - Small Size, Fine Cut
- 2 Tablespoons Olive Oil
Instructions
- Cut carrots, spinach, cabbage, onion, cilantro and green chili
- Mix vegetables into Multigrain Idli Batter and add water as necessary to get the right consistency. Click her for Multigrain Idli Batter recipe
- Add 2 to 3 drops of oil on pan and set to low flame for 3 minutes. Pour mixed batter on the pan and spread evenly like a pancake.
- Cover pan with lid and let the uthappam cook till you see the upper side almost completely dry up.
- Drizzle some oil on top and turn uthappam over with a flat spatula. Cook without cover for 3 to 4 minutes.
- Serve hot with tomato chutney and fresh guacamole on the side.
