Vegetable Uthapa

Vegetable uthapas are gluten-free, lactose-free, vegan,  nutritious, delicious and really simple to make once you have the batter ready and the vegetables chopped up.

For the batter, follow the recipe here

Once the batter is ready, chop up a  few vegetables. Make sure to  chop them fine. I use carrots, capsicum (bell pepper), green chili and red onion.

Now, as explained in the dosa recipe, you take a ladle of batter and pour it on a greased pancake pan.

Keep the heat on low for the first one. You can increase the heat to medium once you get comfortable with flipping and figuring out how long it is taking.

Make sure you don't spread the batter out too  thin (like in a dosa). It needs to be thick.

As soon as you have poured the batter, add a handful of vegetables on top.

Now, you can choose to add ghee (for non-vegan diets) or oil (if vegan), around the uthapa.

After  about 7 -10 minutes, gently lift it to see if the lower half is crispy enough or has a net.

If yes, then gently flip the uthapa so that the vegetables are now facing the pan.

Allow to cook for about 7 minutes.

Serve hot on their own or with sambar. Recipe for sambar is here.