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How To make Beetroot Uttapam? | Instant Beetroot Uttapam Recipe
Uttapam is a popular South Indian breakfast dish that is similar to a pancake. It is made using a fermented batter of rice and urad dal and is usually served with chutney and sambar. In this recipe, we will be adding beetroot to the batter to give it a vibrant color and a unique flavor.
Here is a breakfast recipe that is easy to prepare and delicious to eat.
Ingredients
- – 2 cups of rice
- – 1 cup of urad dal
- – 1 small beetroot, peeled and grated
- – Salt to taste
- – Oil for cooking
For the toppings:
- – Finely chopped onions
- – Finely chopped tomatoes
- – Finely chopped green chillies
- – Finely chopped coriander leaves
Method:
- Rinse the rice and urad dal separately and soak them in water overnight or for at least 6-8 hours.
- Once the rice and urad dal are soaked, drain the water and grind them separately in a mixer or blender. Add water as required to make a smooth batter.
- Mix the rice and urad dal batter together in a large bowl. Add salt to taste and mix well. Cover the bowl with a lid or a cloth and let it ferment for 8-10 hours or overnight. The batter should double in volume and become light and airy.
- Once the batter has fermented, add the grated beetroot and mix well.
- Heat a non-stick tawa or a griddle on medium heat. Once hot, pour a ladle full of batter on the tawa and spread it evenly to make a round shape.
- Add the toppings of your choice – onions, tomatoes, green chillies, and coriander leaves. Drizzle a little oil around the edges of the uttapam.
- Cover the tawa with a lid and let the uttapam cook on medium heat for 2-3 minutes.
- Once the edges start to turn golden brown and the toppings have cooked, flip the uttapam and cook for another 2-3 minutes on the other side.
- Repeat the same process for the remaining batter.
- Serve the beetroot uttapam hot with coconut chutney and sambar.
Tips
- You can also add grated carrots, spinach, or any other vegetable of your choice to the batter.
- If you do not have a tawa, you can also use a non-stick pan or a cast-iron skillet to make the uttapam.
- To make the uttapam more crispy, add a little bit of semolina (rava) to the batter.
- Do not overcook the uttapam as it will become hard and dry.
- If the batter is too thick, add a little water to thin it out. If it is too thin, add a little rice flour to thicken it.