Instant Onion Tomato Beet Uttapam

Uttapam is a dish which originated in Southern India but is famous throughout India and across the world. You can call it a savory indian pancake topped with veggies. It is a dish you can fearlessly choose to experiment and be innovative with and can be prepared using various ingredients like tomatoes, onions, chillies, peas, cheese, spinach or any other vegetables.

Instant Inion Tomato Beet Uttapam

Traditionally the batter is made by soaking urad daal and rice overnight, then grinding and allowing fermentation. But often times we do not find the time needed for this. This recipe is an instant recipe (no soaking, grinding, fermenting) made with rice flour and sooji.

This is one of my favorite dish (so are most other south indian dishes) and I love the way my Mom makes it at home. She uses her secret ingredient Beet – along with onions and tomatoes – which gives this dish a delightful and a colorful twist. This recipe is dedicated to my Mom – one of the best cook having magic hands 🙂 (the smell of this while I was making it made me so nostalgic).

Total time: 30 min

Serves: 2 (makes 6-7 medium Uttapams)

Here’s what you need:

For the topping:

  • 2 medium beet, shredded
  • 2 small tomatoes, chopped
  • 1 onion, chopped
  • 7-8 curry leaves
  • 1/4 tsp salt
  • 1 tbsp oil
  • handful of chopped cilantro

For the batter:

  • 1 cup rice flour
  • 2 cups sooji/rawa/semolina flour
  • salt to taste
  • warm water
  • 4 tbsp yogurt
  • ginger paste, to taste
  • green chillies finely chopped, to taste
  • 1/4 tsp sanchar/black salt

Here’s what you do:

For the topping:

  • Heat oil in a pan.
  • Add the curry leaves and cook for a minute till it releases flavor.
  • Add in the onions and and shredded beet and cook for 3-4 min on medium flame.
  • Add in the chopped tomatoes and cook for 2 more minutes just enough for everything to mix well.
  • Add in the cilantro and take it off the stove.

For the batter:

  • In a mixing bowl, mix the shoji, rice flour, ginger paste, green chillies, salt, black salt/sanchar.
  • Add 4 tbsp yogurt to it.
  • Now add warm water little by little till it forms into a smooth pourable batter. Make sure it does not get runny (be a little conservative with the amount of water you put in).

Instant Onion Tomato Beet Uttapam Recipe

To make the Uttapams:

  • Grease a heated non stick griddle with oil.
  • Put a dollop of batter onto the heated griddle and spread it evenly in a round shape.
  • Let it cook on a medium flame for about 30 seconds.
  • Now spread the mixture on the top of the uttapam. Make sure you spread it before the top side starts to cook. Otherwise it gets difficult to make the mixture settle over the uttapam.
  • Turn the uttapam upside down and let it cook with the mixture side over the griddle.
  • Take it off and make the rest in the same way.
  • Serve with sambhar, podi or tomato chutney.

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