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Vegetable Uttapam
With Coconut Chutney Foam – A Comforting South Indian Delicacy

Name: ~Vegetable Uttapam~ With Coconut Chutney Foam – A Comforting South Indian Delicacy
Total time: 35 min
Yield: 1
Cuisine: Indian
Ingredients: For batter (use fermented dosa/uttapam batter if available); 2 cups Rice (regular idli/dosa rice) or parboiled rice; ½ cup Urad dal (split black gram, skinless); 1 tsp Fenugreek seeds (methi); as needed Water (more for additional consistency); to taste Salt; For the vegetable topping:; ½ cup Onion (finely chopped); ½ cup Carrot (grated or finely chopped); ½ cup Green beans (finely chopped); ½ cup Bell peppers (capsicum, finely chopped); 1-2 (optional) Green chillies (finely chopped); 2 tbsp Fresh coriander (chopped); 1 tbsp Oil (for cooking); to season Salt and pepper; For the coconut chutney foam:; 1 cup Fresh grated coconut; 2 tbsp Roasted chana dal (split Bengal gram); 1 inch piece Ginger (finely chopped); 1 (optional) Green chilli; a few Curry leaves; about ½ cup Water (adjust to blend); to taste Salt; 1 tbsp Oil (for tempering); 1 tsp Mustard seeds; 1 tsp Urad dal; 1 Dried red chilli; a small pinch Lecithin (soy or sunflower) to stabilise foam, optional

35 mins

Cooking Time

Intermediate

Difficulty

Ingredients

Vegan

Diet

Homely uttapam meets a restaurant‐style look with this recipe of vegetable uttapam with coconut chutney foam. The uttapam uses thick dosa batter, which is topped with assorted colourful vegetables and cooked until golden. It’s paired with a coconut chutney that’s been blended smooth, then aerated into a foam.

Ingredients

UNITSIngredients

For batter (use fermented dosa/uttapam batter if available)

2 cupsRice (regular idli/dosa rice) or parboiled rice

½ cupUrad dal (split black gram, skinless)

1 tspFenugreek seeds (methi)

as neededWater (more for additional consistency)

to tasteSalt

For the vegetable topping:

½ cupOnion (finely chopped)

½ cupCarrot (grated or finely chopped)

½ cupGreen beans (finely chopped)

½ cupBell peppers (capsicum, finely chopped)

1-2 (optional)Green chillies (finely chopped)

2 tbspFresh coriander (chopped)

1 tbspOil (for cooking)

to seasonSalt and pepper

For the coconut chutney foam:

1 cupFresh grated coconut

2 tbspRoasted chana dal (split Bengal gram)

1 inch pieceGinger (finely chopped)

1 (optional)Green chilli

a fewCurry leaves

about ½ cupWater (adjust to blend)

to tasteSalt

1 tbspOil (for tempering)

1 tspMustard seeds

1 tspUrad dal

1Dried red chilli

a small pinchLecithin (soy or sunflower) to stabilise foam, optional

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Directions

Description - Step 1

Prepare and ferment the batter

Wash rice and urad dal (and fenugreek seeds) and soak them for 4-5 hours. Drain and grind to a smooth, thick paste with water and salt. Leave it in a warm place overnight or for several hours until fermented and bubbly.
Note: If you already have dosa or uttapam batter, you can skip soaking or fermentation.

Description - Step 5

Cook the uttapam

Heat a non-stick or cast-iron tawa over medium flame. Grease lightly with oil. Pour a ladleful of batter and spread slightly thick (about 5-6 inch diameter). Immediately sprinkle and press the vegetable mix evenly onto the surface. Drizzle a little oil around the edges. Cook until the base turns golden brown (2-3 minutes). Flip carefully and cook the other side for 1-2 minutes until the vegetables are roasted and the batter is cooked through. Remove and keep warm.

Step 1

Prepare and ferment the batter

10 minutes (plus fermentation)

Step 2

Prepare the vegetable topping mix

5 minutes

Step 3

Make the coconut chutney

5-7 minutes

Step 4

Turn the chutney into a foam

1-2 minutes

Plate it up!

Plating Instructions

Use a flat, wide plate and stack one or two uttapams. Spoon the coconut foam on one side.

Pairing Instructions

Serve with sambar and tomato chutney for a filling meal.

Garnishing Instructions

Garnish with fresh coriander and a few microgreens for a classic look.