5 Taste Uthappam | Uthappam Recipe

Ingredients

• 4 cups Idli Batter or Dosa Batter (Recipe in notes below)
• 1/4 cup Finely Sliced Pearl Onions (or 1 Medium Onion Finely Chopped)
• 1/4 cup Finely Chopped Tomatoes (Remove Pulp & Seeds)
• 1/4 cup Finely Chopped Capsicum
• 1/4 cup Finely Chopped Cilantro/Coriander Leaves
• 1/4 cup Grated Carrots
• 2-3 tbsp Idli Podi
• Oil as needed

Instructions

1. 1

   First prepare all the vegetable toppings by finely chopping pearl onions/regular onions, finely chopped tomatoes, finely chopped capsicum, finely chopped cilantro, grated carrots – we need 1/4 cup or so of each. Also, get 2-3 tbsp of idli podi or any chutney powder.

2. 2

   Heat a cast iron tawa on medium flame. When hot, drizzle a few drops of oil and rub it all over using an onion. And then sprinkle some water on top, it should sizzle. It tempers the pan and makes it perfect for making uthappam. Pour a small ladle of idli/dosa batter at the center. Do not spread it.

3. 3

   --- Onion Uthappam ---

4. 4

   Sprinkle finely sliced pearl onions or regular onions all over and drizzle oil around the edges and on top. As the edges are cooked, it is time to flip it gently.

5. 5

   Cook it on the other side for a minute and flip around again.

6. 6

   When the uthappam is cooked on both sides and is golden, remove from heat.

7. 7

   --- Capsicum Uthappam ---

8. 8

   Sprinkle finely chopped capsicum and drizzle oil around, cook on both sides and remove from heat.

9. 9

   --- Carrot Cilantro Uthappam, Thakkali Uthappam ---

10. 10

    You can also make 2-3 uthappams at a single time depending on the size of the tawa and size of the uthappam. On one - Sprinkle grated carrots and finely chopped cilantro. On the other – sprinkle finely chopped tomatoes. Drizzle oil around and cook on both sides.

11. 11

    --- Podi Uthappam ---

12. 12

    Sprinkle 1-1.5tbsp idli podi on the uthappam and for best taste, use sesame oil on this uthappam. Flip and cook on other side, carefully flip it back. Remove from heat.

13. 13

    Serve hot with a side of chutneys, tiffin sambar and idli podi.