Mini Veg Uttapam Recipe | Video

Looking for an easy breakfast recipe? Then try these mini vegetable uthappam. These savory South Indian pancakes are easy and very versatile to make.

All you need is idli batter and choice of mixed vegetables to make these. They are kid friendly and great for either breakfast or snack. Serve with your favorite chutney, chutney podi and sambar.

About the Recipe

My son enjoys Indian breakfast items like idli, dosa, ponganalu etc. But my picky daughter refuses to eat them. It is a constant struggle to get her to eat anything. So I am always looking for ideas to make interesting dishes for her.

These mini veg uttapam are basically cute little version of dosa or uthappam. This is a great recipe to sneak in some veggies for the kids. My daughter thought they were savory pancakes and enjoyed them without complaining.

To make these uttappam more colorful, tasty and healthy, I add a mix of vegetables. Finely chopping them makes them inconspicuous that even picky eaters won't mind. You can add your favorite veggies or simply make these plain.

These are crispy on the outside and are soft in the middle. You can make these uthappams regular size but making these mini ones makes them appealing to the kids. Serve them as a stack for an adorable presentation. Enjoy with chutney and sambar.

Ingredients

For the details of the exact quantities of each ingredient and the list of ingredients needed, check the printable recipe card below.

Here are the ingredients you need to make these mini vegetable uthappam:

• Idli Batter - you can use homemade or store-bought idli batter. I have 2 recipes for batter - one with idli rava and the other with idli rice on the blog. Or use your favorite recipe. Make sure that the batter is well fermented. If using leftover batter, bring it to room temperature before making uttappam.
• Mixed Vegetables - use your favorite vegetables. I usually add cabbage, carrot and green pepper. But you can also use green beans, onion, tomato, corn, green peas etc.
• Onion, green chilies, ginger, fresh cilantro
• Cumin seeds
• Salt

Instructions

For the detailed instructions on how to make the recipe with exact timings, check the printable recipe card below.

Here is how to make these mini mix veg uttapam recipe:

In a medium size bowl, combine idli batter with finely chopped mix vegetables, green chilies, grated ginger, cumin seeds, cilantro and salt. Mix well.

Heat a nonstick griddle/ tawa on medium-high heat. Make mini pancakes by adding 1 tablespoon of batter to the hot pan. Depending on the size of the pan, you can make about 6~8 pancakes at one time.

Drizzle a few drops of oil on the uthappam. Cook till the bottom is lightly golden. Using a spatula, flip the uttapam and cook until golden on the other side.Repeat with the remaining batter. Serve hot right away with your favorite chutney.

Expert Tips

• You can use homemade or store-bought idli batter. I have 2 recipes for batter - one made with idli rava and with idli rice on the blog. Or use your favorite recipe.
• Make sure that the batter is well fermented. If using leftover batter, bring it to room temperature before making uttappam.
• You can add your favorite vegetables. I usually add cabbage, carrot and green pepper. But green beans, onion, tomato, corn, green peas etc. are all great options. Make sure to finely chop the veggies.
• These mini vegetable uthappam are great to serve when hot. But if you have any leftovers, store them in an airtight container in the fridge for 1~2 days. Reheat before serving.
• Here are a few more ideas to jazz this recipe up:
  • Onion uttapam - Use only onions. Instead of mixing them into the batter, use them as topping.
  • Masala uttapam recipe - use aloo curry as the topping instead of the vegetables.
  • Podi uthappam - sprinkle the top of the cooked uttappam with chutney podi and a generous drizzle of ghee.
  • Tomato uthappam - add finely diced tomatoes on top.

You might also like

Here are a few more kid friendly dishes that you might like:

I love hearing from you!! If you’ve tried this and liked it, then don't forget to let me know. Give a star rating and let me know in the comments below. Also tag me in your creations on Instagram @cooks_hideout. I love sharing photos when people make my recipes. You can use the hashtag #cookshideout too.

Recipe Card

Mini Vegetable Uttapam

Mini Vegetable Uthappam are savory Indian pancakes made with idli batter and mixed vegetables. A healthy kid friendly breakfast.

Author: Pavani

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Cook ModePrevent your screen from going dark

Prep Time: 10 mins

Cook Time: 20 mins

Total Time: 30 mins

Course: Breakfast, brunch

Cuisine: andhra, south indian, tamil

Servings: 4 Servings

Ingredients

1x2x3x

• 2 cups Idli/ dosa batter
• 1 cup Finely chopped mix vegetables like Cabbage, Carrot, green beans etc.
• 2~3 Green Chilies, finely chopped
• 1" Ginger piece, finely grated
• 1 teaspoon Cumin seeds
• 2 tablespoons Fresh Cilantro, finely chopped
• To taste Salt
• As needed Oil, for cooking

Instructions

• In a medium size bowl, combine idli batter with finely chopped mix vegetables, green chilies, grated ginger, cumin seeds, cilantro and salt. Mix well.
• Heat a nonstick griddle/ tawa on medium-high heat. Make mini pancakes by adding 1 tablespoon of batter to the hot pan. Depending on the size of the pan, you can make about 6~8 pancakes at one time. Drizzle a few drops of oil on the uthappam. Cook till the bottom is lightly golden. Using a spatula, flip the uttapam and cook until golden on the other side.

  Repeat with the remaining batter. Serve hot right away with your favorite chutney.

Video

Notes

• You can use homemade or store-bought idli batter. I have 2 recipes for batter - one made with idli rava and with idli rice on the blog. Or use your favorite recipe.
• Make sure that the batter is well fermented. If using leftover batter, bring it to room temperature before making uttappam.
• You can add your favorite vegetables. I usually add cabbage, carrot and green pepper. But green beans, onion, tomato, corn, green peas etc. are all great options. Make sure to finely chop the veggies.
• These veg uthappam are great to serve when hot. But if you have any leftovers, store them in an airtight container in the fridge for 1~2 days. Reheat before serving.
• Here are a few more ideas to jazz this recipe up:
  • Onion uttapam - Use only onions. Instead of mixing them into the batter, use them as topping.
  • Masala uttapam recipe - use aloo curry as the topping instead of the vegetables.
  • Podi uthappam - sprinkle the top of the cooked uttappam with chutney podi and a generous drizzle of ghee.
  • Tomato uthappam - add finely diced tomatoes on top.

Nutrition

Calories: 181kcal | Carbohydrates: 18g | Protein: 4g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 1g | Sodium: 247mg | Potassium: 178mg | Fiber: 3g | Sugar: 1g | Vitamin A: 2330IU | Vitamin C: 8mg | Calcium: 45mg | Iron: 1mg

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