By Akshara
July 14, 2025
A proper South Indian breakfast that’s hearty, colourful, and keeps you full till lunch. Uttapams are like thick, soft dosas with vegetables on top, and they’re perfect when you want something filling but fuss-free.
1 cup dosa batter (fermented and slightly thick) ¼ cup finely chopped onions ¼ cup chopped tomatoes ¼ cup grated carrot 2 tbsp chopped capsicum 1 green chilli (finely chopped) Few coriander leaves (chopped) Oil or ghee for cooking Salt to taste
Heat a tawa or non-stick pan on medium heat. Once it’s hot, drizzle a few drops of oil and wipe it gently with a cloth.
Pour a ladle of dosa batter in the centre. Don’t spread it too thin, uttapams are meant to be slightly thick.
Immediately sprinkle the chopped vegetables all over the surface: onions, tomatoes, capsicum, carrot, green chilli, and coriander. Press them down lightly so they stick.
Drizzle some oil or ghee around the edges and over the top. Let it cook on medium flame for about 2–3 minutes.
Flip it carefully and cook the other side for another 1–2 minutes until everything is golden and cooked through.
Remove from the pan once both sides are crisp and the veggies are lightly roasted.
Serve hot with coconut chutney, tomato chutney, or a simple sambar on the side. Great for breakfast, brunch, or even a light dinner.