In a bowl, place the dosa batter and add salt to taste (1/8 to 1/4 teaspoon) and water as required to make a pancake-like batter consistency.
Mix all the chopped vegetables and cilantro or parsley with salt (to taste) in a bowl. Set aside.
Pour ½ cup of batter on a warm, oiled griddle and spread in a circular motion like a pancake.
Add the chopped vegetables all over the top of the spread batter and press gently, drizzling a ¼ teaspoon of oil around the edges of the pancake.
Once the uttapam is golden brown on the bottom, flip gently. Drizzle a ¼ teaspoon of oil around the edges of the pancakes and cook until vegetables are slightly caramelized.
Remove it from the griddle and serve them with sambar and chutney.
Serves 4 Uttapams
● For an onion uttapam, add chopped onions, salt and jalapeño.
● For onion and tomato, add chopped onion, tomato, salt, and cilantro or parsley.
● To make it as a quick recipe, get the ready-to-use dosa batter from any Indian store.
If you want to make your own batter, follow our easy-to-make recipe for Idli & Dosa Batter.
Pair your uttapams with our delicious chutneys and sambar.