Vegetable Uttapam

Prepare the vegetables: in a mixing bowl, combine the finely chopped onions, deseeded tomatoes, capsicum, grated carrots, green chillies and coriander. Add a pinch of salt and toss to mix.

Heat a heavy cast-iron tawa or a good non-stick griddle over medium heat. Brush a thin layer of cooking oil across the surface.

Pour a generous ladle of the thick fermented batter into the centre of the tawa. Spread it only a little; you want a thick, sturdy round, not the paper-thin spread of a dosa.

Before the surface sets, scatter the prepared vegetables generously and evenly over the wet batter.

Press down gently with a flat spatula to set the raw vegetables into the batter as it cooks.

Irrigate the perimeter and the exposed crown with a highly controlled drizzle of oil or ghee. Confine the heat to medium-low, enforcing a slow, 2-3 minute sear until the foundation establishes a rigid, golden-brown crust.

2–3 min

Slide the spatula right under the uttapam and flip it over confidently. Cook the vegetable side against the hot iron for 1-2 minutes, until the onions caramelize in patches.

1–2 min

Turn it back over so the vegetables face up. If you are using it, dust the surface generously with idli podi before lifting it off the heat.

Mandate service while actively steaming.