Healthy Beetroot Uttapam For A light And Delicious Dinner

Idlis, dosas, and uttapams typically rank at the top of the list of popular South Indian foods. Each of these items comes in a huge range of variations. Along with topping them with various vegetables, you can also serve them with a variety of chutneys and side dishes. That's the beauty of South Indian food: there are countless delicious options for breakfast, lunch, or dinner. Also, a range of health advantages come with eating these cuisines. They are our go-to choice when we are sick because they are easy on the stomach and packed with nutrients. Nonetheless, we can quickly grow bored with the same old versions. For this reason, we have developed a simple recipe for delectable Beetroot Uttapams. Beetroot Uttapams are more than just beetroot-topped, thick dosas. To prepare this uttapam, one must instead incorporate the vegetable into the batter itself. Anyone knows how? You may either use beetroot puree or grated beets for this. Grating beetroot is a good option when you need to rapidly prepare your dinner and are in a rush. When you have extra time, choose beetroot puree. When creating the puree in this manner, additional ingredients can be added, such as grated ginger, coconut, and other spices. Your uttapam will therefore have a variety of flavour layers.

beetroot dosa/ pinterest.com

• 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

Method

• Grate the beets to create fine strands, 
• In a bowl, combine the grated beetroot with the idli/dosa batter. If necessary, thicken the batter with water. But remember that the uttapam batter needs to be thicker than the conventional dosa batter.
• Mix until you get a thick pink batter.
• Add 1/2 tsp of oil to a pan.
• Like with traditional uttapams, do not thinly spread the batter; instead, ladle a large spoonful of the batter onto it.
• On top of the batter, sprinkle tiny amounts of the chopped vegetables (onions, tomatoes, capsicum, and green chillies) and gently press them in.
• Add a small amount of salt. Around the thick uttapam's edges, drizzle additional oil. After a few minutes, cover.
• Raise the uttapam to see if it has turned a little bit brown. Then turn it over and cook the second side as well. Watch out not to burn the vegetables.
• Serve with coconut chutney after being transferred to a platter and topped with coriander.