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White plate with stacks of mini vegetable uthappam.

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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Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Course: Breakfast, brunch
Cuisine: andhra, south indian, tamil
Servings: 4 Servings


  • 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


  • 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.


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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