Vegetable Uttapam is a savory South Indian pancake made with fermented rice and lentil batter, topped with a colorful assortment of vegetables. It is a delicious and nutritious dish that can be enjoyed for breakfast, brunch, or as a light meal.

To make Vegetable Uttapam, start with a pre-made dosa batter or prepare the batter by soaking and grinding rice and lentils. The batter should be fermented overnight or for at least 6-8 hours to achieve the desired texture and taste.

Heat a non-stick skillet or tawa over medium heat and grease it lightly with oil or ghee. Pour a ladleful of dosa batter onto the center of the skillet and spread it in a circular motion to form a thick round disc.

Sprinkle a generous amount of finely chopped onions, tomatoes, bell peppers (capsicum), grated carrots, green chilies, and fresh coriander leaves on top of the uttapam. Gently press the vegetables into the batter.

Drizzle a little oil or ghee around the edges of the uttapam and on top of the vegetables. Cover the skillet with a lid and cook the uttapam on low-medium heat until the bottom turns golden brown and crisp.

Carefully flip the uttapam using a spatula and cook the other side for a few more minutes until it is cooked through and crisp. Once cooked, remove the vegetable uttapam from the skillet and serve it hot.

Vegetable Uttapam is often enjoyed with coconut chutney, tomato chutney, or sambar (a lentil-based vegetable stew). It can be customized by adding other vegetables, spices, or even cheese according to personal preference.

Vegetable Uttapam is not only tasty but also packed with nutrients from the variety of colorful vegetables used. The fermented batter also adds probiotics and makes it easier to digest.

Overall, Vegetable Uttapam is a versatile and wholesome dish that combines the goodness of vegetables and a tangy fermented batter, making it a favorite among both kids and adults.