Vegetable Podi Uthappam
Vegetable-loaded uthappam topped with rustic, coarse podi and ghee—crispy edges, soft center, and wholesome flavors that define a perfect South Indian weekend breakfast.
Ingredients
- 2 cups Dosai batter
- ¾ cup Shredded Cabbage
- ½ cup Shredded Carrot
- ¼ cup Finely chopped Red Onion
- 4 Green chillies finely chopped
- ¼ cup Yes, a lot of chopped coriander leaves
- 2 tbsp idli podi
- 1/2 tsp Salt
- Oil or Ghee
Instructions
- In a bowl, mix cabbage, carrot, onion, green chilies, coriander and keep aside.
- Heat the dosa pan, pour a ladleful of dosai batter and spread it evenly in a spiral motion from inside to out. It should be thicker than the regular dosas so the toppings immerse in the batter and not fall out when flipped.
- Top it with the vegetable mixture and gently pat it. Sprinkle some idli podi according to your taste. Pour a tsp of oil around the edges.
- After a few seconds when the dosa turns slightly brown, flip it over and cook for a few seconds again so the veggies get softened a bit. You can add another tsp of oil around now to get a nice crispy edge.
- Once done, remove the uthappam on a plate and serve it hot with some Coconut chutney.
Tips
- Have the Uthappam with a cup of hot filter kaapi (coffee)
- I normally do not mix in salt with the vegetable mixture since it becomes soggy after a while because the onions will release some water. So I use my salt shaker to sprinkle a little salt on top of the uthappam after you add the vegetable mixture.