Uttapam

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Ingredients
  • 2 cups Idli batter (recipe under "Idli")
  • 2 tsps Ginger (crushed)
  • 1 tsp Salt (or to taste)
  • 1 tsp Cumin seeds
  • ½ cup Tomatoes (finely chopped)
  • ½ cup Green bell pepper (finely chopped)
  • ½ cup Carrot (grated)
  • ½ cup Onion (finely chopped)
  • ¼ cup Green coriander (finely chopped)
  • 2 tbsps Green chilies (finely chopped)
  • Podi Masala (substitute sambar masala, for sprinkling)
  • oil (for cooking)
Instructions
  1. Combine ginger, salt and cumin seeds in the batter.
  2. The batter should be thick but pourable.
  3. Heat a frying pan on low heat, coat with little oil.
  4. Pour and spread ⅓ cup of the Idli batter to look like a pancake, (about 6 inches).
  5. Sprinkle about a tablespoon of each vegetable and chilies to taste, to cover the Uttapam.
  6. Gently dab with the back of the spatula.
  7. Sprinkle a little podi masala.
  8. Drizzle some oil around the edge and top.
  9. Cover and cook on low heat for a couple of minutes.
  10. Flip and.cook for a minute to roast the vegetables and flip over again.
  11. Let brown a little underneath then remove from heat.
  12. Repeat with the remaining batter.
  13. Serve with sambar and coconut chutney.