Beetroot Uthappam is a vibrant, wholesome take on the classic South Indian griddle pancake. Sautéed beetroot, onion, and green chillies add gentle sweetness and flavor. Serve it hot with chutney or sambar for a satisfying breakfast or snack.
Beetroot Uthappam is a colorful, wholesome twist on the classic South Indian favorite. Sauté finely grated beetroot with onions and green chillies, then mix it into dosa batter. Cook thick, soft uthappams on a lightly greased pan until golden on both sides, and serve hot with chutney or sambar.
Beetroot Uthappam Recipe
Beetroot Uthappam
Vibrant uthappam with stir-fried grated beetroot, onion, and green chillies folded into dosa batter.
4
servings15
minutes30
minutesIngredients
Dosa batter – one big bowl (approx 500 grams)
Medium size Beetroot – 1
Big Onion – 1
Green chillies- 2
Salt – 2 to 3 pinches
Oil – as required
Directions
- Wash the Beetroot, peel the skin and grate it finely
- Finely chop the onion and green chillies.
- In a kadai put a tablespoon of oil and heat it. Add chopped onion and green chillies and fry for few minutes.
- Add Beetroot gratings along with little salt and stir fry for few more minutes.
- Remove and add it to the dosa batter. Mix it well.
- Preheat dosa pan and lightly grease it with oil.
- Pour a big ladle of the batter onto the pan, spreading it slightly.
- Drizzle a teaspoon of oil around the edges of the dosa. Allow it to cook on one side, then carefully flip it over to cook the other side as well.
- Once both sides are cooked, remove and serve with chutney/ sambar.