Beetroot uttapam is a healthy variant of the plain uttapam. This uttapam is pink in colour and is loaded with the goodness of beetroot and other veggies.
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.