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...

Ingredients:

8 tblsp Homemade Dosa|Idli|Uttappam batter

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

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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.