Dairy & Nut-Free Vegetable Uttapam

Ingredients

• 2 cups Idli Batter (fermented lentil and rice)
• 1/2 Onion, finely chopped
• 1/2 Tomato, finely chopped
• 1/4 Bell Pepper, finely chopped
• 1/4 Carrot, grated
• 1 Green Chilies, finely chopped
• 2 tablespoons Cilantro, finely chopped
• 1/2 teaspoon Salt
• 2 tablespoons Vegetable Oil

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1In a bowl, mix the idli batter with chopped onions, tomatoes, bell pepper, carrot, green chilies, cilantro, and salt.
2. 2Heat a non-stick tawa over medium heat. Grease it lightly with vegetable oil.
3. 3Pour a ladleful of the batter onto the hot tawa and spread it gently into a thick circle.
4. 4Drizzle a little oil around the edges of the uttapam.
5. 5Cook until the base turns golden brown and the vegetables are cooked through. This takes about 3-4 minutes.
6. 6Flip the uttapam and cook the other side for another 2-3 minutes until golden brown.
7. 7Remove from the tawa and serve hot with sambar and coconut chutney (ensure chutney is nut-free).

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