Mini Vegetable Uttapam

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

Author: Pavani

Prep Time: 10

Cook Time: 20

Total Time: 30

Course: Breakfast, brunch

Cuisine: andhra, south indian, tamil

Servings: Servings

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.

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.

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