Beet Uttapam Recipe

Cooking Directions

• STEP 1.Grind soaked rice and lentils to make a smooth batter. Ferment the batter overnight.
• STEP 2.Add grated beetroot, chopped onions, green chilies, coriander leaves, and salt to the batter. Mix well.
• STEP 3.Heat a tawa or griddle and pour a ladleful of batter. Spread it in a circular motion.
• STEP 4.Drizzle oil around the edges and cook on medium heat until the bottom turns golden brown.
• STEP 5.Flip and cook the other side until cooked through.
• STEP 6.Serve hot with chutney or sambar.

Cooking Tips

• You can add grated carrots or other vegetables of your choice to the batter.
• Make sure the tawa or griddle is hot before pouring the batter to get a crispy texture.
• You can also add a pinch of cumin seeds or sesame seeds for extra flavor.

Storage and Serving

• Beet Uttapam is best served hot.
• You can store the leftover uttapams in an airtight container in the refrigerator for up to 2 days.
• Reheat in a toaster or on a tawa before serving.