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Easy Vegetable Uttapam


  • • 1 cup coarse semolina
  • • 1/2 cup yoghurt
  • • Salt to taste
  • • 1/3 cup water
  • • 2 red onions, finely chopped (medium sized)
  • • Red, green, and yellow peppers (medium sized)
  • • 3 plum tomatoes, finely chopped
  • • 2 tbsp fresh coriander, finely chopped
  • • Green chilli to taste, finely chopped


In a large mixing bowl, combine semolina and yogurt, then let it rest for 30 minutes.

Afterwards, add water and salt, mixing until you achieve a pourable consistency. Adjust with more water if needed.

In a separate bowl, combine all the chopped vegetables.

Heat a non-stick pan and add a tablespoon of oil or clarified butter, allowing it to heat without smoking.

Pour 1/4 of the batter onto the pan, then sprinkle 1/4 of the chopped vegetable mix on top. Cook for about 1.5 minutes.

Drizzle 1/2 tablespoon of oil over the vegetable topping, then flip the uttapam and cook for an additional 1.5 minutes.

Serve the uttapam by sliding it onto a plate and enjoy with coconut chutney.

For an optional touch, slice courgette using a mandolin, roll it up, and serve atop the uttapam.

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