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Beetroot Uttapam Recipe

Beetroot Uttapam
How to Make Beetroot Uttapam

Beetroot Uttapam Recipe: Uttapam is a delicious and wholesome treat. If you want to try a different kind of uttapam, make this beetroot uttapam topped with veggies. The beetroots bring a lovely pink colour to this dish and also add a whole new dimension of flavour.

  • Total Cook Time 25 mins
  • Prep Time 05 mins
  • Cook Time 20 mins
  • Recipe Servings4
  • Easy

Ingredients of Beetroot Uttapam

  • 2 Cups idli/ dosa batter
  • 2 small Beetroots
  • 1 Onion, finely chopped
  • 1 small Tomato , finely chopped
  • 1/2 Capsicum, finely chopped
  • 3 Green Chillies, finely chopped
  • Oil for cooking
  • Salt to taste
  • Coriander leaves for garnish

How to Make Beetroot Uttapam

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Grate the beetroots to get thin strands.
Add the idli/ dosa batter to a bowl, along with the grated beetroot. Add water to thin the batter if required. But remember that uttapams require a thicker batter than regular dosas.
Mix well to form a pinkish batter.
Add around ½ tsp of oil to a heated non-stick tawa.
Ladle a big spoon of the batter onto it, As with regular uttapams, do not spread the batter thinly.
Add small quantities of the chopped veggies (onions, tomatoes, capsicum, green chillies) on top and lightly press them into the batter.
Sprinkle a little bit of salt. Add more oil along the edges of the thick uttapam. Cover for a few minutes.
Lift the uttapam to check if it is slightly brown. Then flip it and cook on the other side too. Take care not to burn the veggies.
Transfer onto a plate, garnish with coriander and serve with coconut chutney.
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