Print Friendly and PDF

Mini Multi Veg Uttappams

Today Appa had a hearty breakfast...His favourite Uttappams and that too Amma had made such colorful, nutritious, oil-free spread...So colorful that its a visual delight and so flavourful that its heavenly...

Mini Uttappams

Ingredients:
1 tblsp Green Moong Dal Sprouts
1 tblsp Carrot, grated
1 Onion, small, finely chopped
2 tblsp Fresh Dhania | Coriander, finely chopped
4 Green Chillies, finely chopped
1 tsp Red Bell Pepper, finely chopped
1 tsp Yellow Bell Pepper, finely chopped
1 tsp Green Bell Pepper, finely chopped
20 Fresh Peas, cut into halves
1 tsp Italian Seasoning

Method:
  • Keep the vegetables ready in a plate.
  • Place the mini-uttappam pan on gas on a low flame. Add the uttappam batter on each of the dents and switch off the gas.
  • Make an assorted combination of uttappams. Our mini-uttappam tava has 7 dents...so the combinations we made were:
    • Onion | Green Chillies | Coriander Leaves
    • Carrot  | Green Chillies | Coriander Leaves
    • Red | Green | Yellow - Bell Peppers | Green Chillies | Coriander Leaves
    • Moong Sprouts | Green Chillies | Coriander Leaves
    • Peas  | Green Chillies | Coriander Leaves
    • Carrot | Onion  | Green Chillies | Coriander Leaves
    • Mosaic - a bit of every veggie
  • Sprinkle a bit of Italian seasoning on top of each uttappam.
  • Gently press the veggies and turn the gas to low flame.
  • Cover the uttappam pan and cook for 2 minutes.
  • After 2 minutes, gently flip the uttappams to the other side - veggie side down.
  • After 10 seconds, remove and place on serving plate.
  • Serve hot with any Podi | Chutney | Thogaiyal
We had these lovely, colorful and healthy mini uttappams with Coriander Mint Chutney and Tomato Onion Chutney.

This makes a wonderful tiffin item for kids...and you can also involve them while making this...they can make their own signature-style uttappams! You can add veggies like babycorn, sweet-corn, beans, cabbage, spinach, mint, spring onion leaves...any thing that you love!!!

Note: 
a. It is important to switch off the gas after you pour the uttappam batter, as only then you will get slightly light-brown colored uttappams. Else, if the gas is on while placing the chopped veggies, the uttappams may get burnt!
b. In case you do not have a mini-uttappam pan, use your normal non-stick dosa flat tava and make 3 to 4 mini uttappams at one go, depending upon the circumference of your dosa tava!

We have used:
1. Keya Italian Seasoning
2. Til Sona Oil



Share on Google Plus

About C R Meena

(c) 2014 - 2016, Meena's Taste Mantra is the result of my ardent desire to share my recipes, with all who appreciate and celebrate food. These recipes are as a result of 60 years of cooking experience, influenced by tradition and exposure to various concepts, new recipes/ingredients and a passion for cooking - adapting to healthier alternatives.
    Blogger Comment
    Facebook Comment

0 comments: