What is Vegetable Uttapam?

Thick pancake with crisp edges and soft and spongy insides topped with vegetables, a popular South Indian breakfast, is vegetable uttapam. This is the third most popular South Indian food item after idli and dosa, according to me :). I use a common batter for my idli, dosa, uttapam and other such recipes. This recipe also uses the leftover idli dosa batter. The vegetable uttapam can be customized, not the uttapam in fact, its toppings. You can add in vegetable as per choice and availability. It is a regular preparation at my place because it is easy and simple to make and is definitely very healthy and wholesome.

Let’s talk about the ingredients for Vegetable Uttapam

First things first…

Batter for uttapam: Here is the recipe for the batter. This is a common batter for most of the South Indian preparations, as mentioned above. However, the consistency needs to be adjusted. It is a detailed recipe with lots of tips and tricks, do’s and don’ts for a perfect idli dosa uttapam, etc batter.

Vegetables: I have used very basic, the most basic veggies for vegetable uttapam i.e. onions, tomatoes, and coriander. You can also use capsicum, carrot, coconut, beetroot, etc.

Similar recipes on the blog

Onion uttapam is another uttapam already on the blog. This is not just the regular uttapam with some onions on the top, there is more to it. Likewise, with the idli batter dibba rotti is one thing you should try. You will fall in love with this one.

How to serve Vegetable Uttapam?

It can be served with coconut chutney and peanut chutney for a weekday breakfast or can be combined with idli, one pot sambar, spicy buttermilk, pineapple kesari, and podi for an elaborate weekend brunch, as I did recently.