Beetroot Uttapam is a nutritious and colorful Indian pancake made with fermented rice and lentil batter, topped with grated beetroot and other vegetables. Here’s a brief overview of the recipe, including cooking time, preparation time, ready time, and the list of ingredients:
Cooking time: 15-20 minutes
Preparation time: 10 minutes
Ready time: 30 minutes
Ingredients:
- 1 cup dosa batter (fermented rice and lentil batter)
- 1/2 cup grated beetroot
- 1 small onion, finely chopped
- 1 small tomato, finely chopped
- 1 green chili, finely chopped
- A handful of coriander leaves, chopped
- Salt to taste
- Oil or ghee for cooking
Instructions:
- In a mixing bowl, take the dosa batter and add grated beetroot, chopped onion, tomato, green chili, and coriander leaves. Mix well.
- Add salt to taste and mix again.
- Heat a non-stick tawa or griddle on medium heat and grease it with a little oil or ghee.
- Pour a ladleful of the prepared batter onto the center of the tawa and spread it gently in a circular motion to form a thick pancake or uttapam.
- Drizzle a little oil or ghee around the edges and on top of the uttapam.
- Cook the uttapam on medium-low heat until the bottom turns golden brown and crisp.
- Flip the uttapam carefully using a spatula and cook the other side for a few more minutes until it is cooked through.
- Once both sides are cooked and crispy, transfer the uttapam to a serving plate.
- Repeat the process with the remaining batter to make more uttapams.
- Serve the Beetroot Uttapam hot with coconut chutney or sambar.
Note: You can add other vegetables of your choice like bell peppers, grated carrots, or corn kernels to enhance the flavor and nutrition of the uttapam. Adjust the spiciness by adding or reducing the amount of green chilies according to your preference.
