Dairy-Free Vegetable Uttapam

Ingredients

• 2 cups Idli Batter (Rice and Lentil)
• 1/2 cup Onion
• 1/2 cup Tomato
• 1/4 cup Green Bell Pepper
• 1/4 cup Carrot
• 1 number Green Chilies
• 2 tablespoons Cilantro
• 1/2 teaspoon Salt
• 2 tablespoons Coconut Oil

Instructions

1. 1Prepare the 2 cups of Idli Batter (Rice and Lentil) if you have not already. Finely chop the 1/2 cup Onion, 1/2 cup Tomato, 1/4 cup Green Bell Pepper, 1/4 cup Carrot, 1 number Green Chilies, and 2 tablespoons Cilantro.
2. 2In a bowl, combine the prepared 2 cups of Idli Batter (Rice and Lentil) with the chopped 1/2 cup Onion, 1/2 cup Tomato, 1/4 cup Green Bell Pepper, 1/4 cup Carrot, 1 number Green Chilies, and 2 tablespoons Cilantro. Mix everything together until well combined.
3. 3Add the 1/2 teaspoon Salt to the batter mixture and stir until evenly distributed.
4. 4Heat a non-stick tawa or griddle over medium heat, approximately 350°F (175°C).
5. 5Once the tawa is hot, add 1 tablespoon of the 2 tablespoons Coconut Oil and spread it evenly across the surface.
6. 6Pour a ladleful of the batter onto the heated tawa and gently spread it into a thick, circular pancake shape, about 6 inches in diameter. Drizzle the remaining 1 tablespoon of Coconut Oil around the edges of the uttapam.
7. 7Cook the uttapam for about 5-7 minutes, or until the underside is golden brown and you see small bubbles forming on the surface. Carefully flip the uttapam and cook the other side for another 5-7 minutes, until it is also golden brown and cooked through.
8. 8Serve the Dairy-Free Vegetable Uttapam hot.

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