Uttapam recipe | Healthy Beetroot-carrot uttapam

Uttapam recipe - How to make healthy Beetroot-carrot uttapam – easy and quick breakfast recipe

Uttapam / uthapam– one of the dosa variety - South Indian traditional breakfast item, this will be the one of  the weekly breakfast menu in every house - that popular, tasty and an easy to catch-up recipe Uttapam is. Khara dose is the homely name. This has many many varieties with the imagination or experiment with ingredients that goes into this. Uttapam being one of the Kids favourite recipes, everyone should try this one.

Now let me tell you Uttapam is a traditional recipe where my grand mom tried to feed us with variety of veggies going into this. Sometimes it will be carrots, sometimes beetroots, or hitikida bele/hyacinth beans. she adds pudina, coriander, curry leaves or just plain with onions and green chillies. Hence  the  name Khara dose. There will not be any sides to Uttapam, the required salt and spice is added in batter itself.  But kids love to eat with sugar and ghee. Beetroot-carrot uttapam pairs well with pickle. 

This dosa or Uttapam remains soft even when carried for lunch, usually we make thicker dosa compared to plain dosa, which remains soft from inside.

Uttapam is made with 2 or 3 day old idli/ dosa batter. The batter required for uttapam should be slightly sour. 

Beetroot-carrot Uttapam - To the sour batter add sautéed veggies and onions with green chillies. Today I added beetroot, fried peanuts, onions, green chillies and curry leaves – peanuts give a crunch for the beetroot uttapam. My daughter is fussy in eating beetroots and carrots in stir fry, so I prefer beetroot and carrot added to uttapam, which she loves. You can also try this way to feed healthy vegetables like beetroots and carrots. Add both beetroots and carrots for healthier recipe. 

Ingredients for Beetroot-carrot Uttapam 

Uttapam recipe / Beetroot-carrot uttapam Cuisine: Indian / South Indian Cook time: 10 minutes

Ingredients  Idli/ dosa batter – 2 cups Onion – 1 Green chillies – 4 Carrot – 1 Beetroot – 1 small Peanuts roasted – 4 teaspoons Coriander – few strands Curry leaves – few Tempering  Oil – 1 tablespoon Mustard – 1/4 teaspoon Jeera – 1/4 teaspoon Urad dal – 1/4 teaspoon Chana dal – 1/4 teaspoon

Method  1. Finely chop onions, green chillies, coriander and curry leaves            2. Grate – carrot and beetroot 3. Heat oil in a pan and add mustard, jeera let them splutter, add urad and chana dal  4. add onions, green chillies sauté for 1 minute 5. then add grated carrot and beetroot and roasted peanuts, coriander and curry leaves – sauté for another minute 6. add salt required for vegetables and cool and add to the batter, give a good mix 7. heat tava, apply oil throughout the tava 8. take batter in a ladle and spread on the preheated tava gently 9. apply oil or ghee on the sides and on the dosa/ uttapam and cook on medium heat until it turns brown 10. flip to other side and cook same way.  11. when both sides are turned brown, apply ghee and serve hot uttapam

Notes:

• you cannot make a thin dosa with the vegetable filled batter – so make them to slightly thick dosa
• add full peanuts or break them to halves and add, or skip peanuts if you don't like
• when cooked on medium flame – vegetables gets cooked well and also can get uttapam crispier on outer and soft inside 
• Adding one or two teaspoon chiroti rava or semolina to the batter adds crisp to Uttapam. But needs soaking for 5 minutes when added semolina
• green chillies should be chopped finely only then it gets blended well in batter, when served beetroot uttapam to kids you need to take care they do not bite into chillies

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You might also like to try some of the quick and easy breakfast recipes from this website. Please try

Akki roti

Kadle Puriuppittu

Vangi bath

Mixedvegetable sagu for puri

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How to with Step-by-step pictures

1. Finely chop onions, green chillies, coriander and curry leaves Grate – carrot and beetroot and roast peanuts

2. Heat oil in a pan and add mustard, jeera let them splutter, add urad and chana dal 

3. add onions, green chillies sauté for 1 minute

4. then add grated carrot and beetroot and roasted peanuts, coriander and curry leaves– sauté for another minute

5. add salt required for vegetables and cool and add to the batter, give a good mix

6. heat tava, apply oil throughout the tava, take batter in a ladle and spread on the preheated tava gently

7. apply oil or ghee on the sides and on the dosa/ uttapam and cook on medium heat until it turns brown

8. flip to other side and cook same way. 

9. when both sides are turned brown, remove and apply ghee and serve hot uttapam with pickle