Breakfast is the most important meal of the day. An ideal breakfast should be delicious, easy to prepare, and provide plenty of energy to keep you going throughout the day. If you are bored with the usual *poha*, *parathas*, or sandwiches, the South Indian dish *Uttapam* is an excellent and healthy alternative.

*Uttapam* is crispy on the outside, soft on the inside, and packed with a variety of colorful vegetables. It is loved by everyone, from children to adults. Let’s look at an easy recipe to make *Uttapam* quickly at home.

*Uttapam* is a tasty dish made using dosa batter.
Total time: 15 mins
Preparation time: 5 mins
Cooking time: 10 mins
Course: Breakfast
Calories: 125
Servings: 2 people
Cuisine: Indian

Ingredients for *Uttapam*:
Dosa batter: 2 to 3 cups
Finely chopped onion: 1 large
Finely chopped tomato: 1 large
Finely chopped capsicum (bell pepper): 1 small
Grated carrot: ½ cup
Finely chopped green chilies: 2
Finely chopped fresh coriander: ½ cup
Salt: To taste
Oil or butter: For cooking the *Uttapam*
Podi masala: 1 teaspoon

Method for making *Uttapam*:

First, mix all the chopped vegetables in a large bowl. Add a pinch of salt and a little *Sambar masala* to this mixture; this ensures the vegetables do not taste bland.

Next, heat a non-stick or iron *tawa* (griddle) over medium heat. Apply a little oil to the *tawa* and wipe it clean with a damp cloth or tissue paper.

Then, pour a large ladleful of batter into the center of the *tawa*. Remember, *Uttapam* is not spread thin like a *dosa*; it is kept slightly thick. So, do not spread the batter too thin; simply shape it into a small circle.

Immediately after spreading the batter, scatter a handful of the prepared vegetable mixture evenly over the top. Using a spatula, gently press the vegetables down so they set firmly into the batter and do not fall off when flipping.

Next, drizzle a little oil or butter around the edges and over the top of the uttapam. Keep the heat between low and medium. Once the bottom surface turns golden and crispy, carefully flip it over. Let the vegetables cook slightly on the other side and cook for another 1–2 minutes.

Remove the hot uttapam from the pan, sprinkle some Podi masala over it, and serve with spicy coconut chutney, tangy tomato-onion chutney, or piping hot sambar.

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