Idli, Dosa and Uthappam are a staple of every South Indian home. They are very popular as breakfast items and are eaten all over India. Vegetable Idli And Cheese Uthappam are made with a little twist to the regular Idli and Uthappam.
Idli is the healthiest dish made by steaming. I have added a little vegetable to the otherwise white Idli’s to give it some texture and colour, thus making it more appealing and tempting. The Uthappam with melted cheese on top is equally tempting.
Try this combination and I am sure it will be a treat for the family and friends. Serve along with Coconut Chutney, Tomato Chutney and Sambhar.
Prep time: 10 mins
Total time: 30 mins
Ingredients for Vegetable Idli And Cheese Uthappam
For the Idli
½ kg Idly Dosa batter
2 to 3 tablespoon grated carrot
2 tablespoon chopped coriander
For the Uthappam
½ kg Idly Dosa batter
3 tablespoon onion chopped fine
2 tablespoon grated carrot
1 tablespoon coriander chopped
½ teaspoon ginger chopped fine
1 green chilli chopped fine
Grated cheese
½ teaspoon chilli powder to sprinkle
Oil
Directions for Vegetable Idli And Cheese Uthappam
How to prepare Idli
- Keep the steamer ready for steaming Idli.
- Grease the idli mould.
- Sprinkle some carrot and coriander at the base and then pour the idly batter.
- Steam the idli’s for 10 to 12 minutes or as you always do.
- Serve with sambar and chutney.
How to prepare Uthappam
- Mix all the chopped vegetables and set aside.
- Heat a tava (skillet) and add a drop of oil and clean the tava.
- Pour half a ladle of batter to form a very thick dosa. Do not spread it thin. Uthappam should be thick.
- Sprinkle the vegetable mixture evenly, sprinkle a very little chilli powder and drizzle a few drops of oil.
- Keep the heat on medium or low and cook till you see a lot of holes on the top and it is golden at the base.
- Flip the uthappam, drizzle oil and cook for a minute or till the vegetables are roasted.
- Flip again so that the vegetable side is up. Sprinkle cheese on top and let the cheese melt.
- Serve hot with chutney and sambhar.
