Tomato Onion Capsicum Uttapam with Coconut Chutney Recipe

This vegetable uttapam, is colorful and very delicious breakfast and tiffin option for fuzzy kids! serve it with delicious coconut chutney to add even more flavor.

Nutritional info

ingredients
1 Tbsp(13.0 gm) Rice
ingredients
1 Tsp(4.0 gm) Black Urad Dal
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1/2 Tbsp(6.0 gm) Tomato (Chopped)
ingredients
1/2 Tbsp(4.0 gm) Onion (Chopped)
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1/2 Tbsp(5.0 gm) Capsicum (Chopped)
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1/8 Tsp(0.56 gm) Salt
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1/2 Tsp(2.0 ml) Oil
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As Required(20.0 ml) Water
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1.5 Tbsp(23.0 gm) Dry Coconut
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1.5 Tbsp(17.0 gm) Chana Dal
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1/4 Tsp(0.53 gm) Green Chilli (Chopped)
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1/4 Tsp(0.54 gm) Ginger (Chopped)
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1/8 Tsp(0.56 gm) Salt
ingredients
As Required(10.0 ml) Water
  • Prepreparation

    Soak 1 tbsp rice and 1 tsp black urad dal seperately , blend it into a batter and ferment it overnight.

  • For the chutney

    In a mixie, add 1.5 tbsp dry coconut, 1.5 tbsp chana dal, 1/4th tsp green chilli, 1/4th tsp chopped ginger, 1/8th tsp salt and blend it with water.

  • For the Tomato Onion Capsicum Uttapam

    In a mixing bowl, add batter, 1/2 tbsp chopped onion, 1/2 tbsp chopped tomato, 1/2 tbsp chopped capsicum, 1/8th tsp salt

  • Mix them well.

  • In a frying pan, add 1/2 tsp oil, pour and spread the batter.

  • Cover & cook the uttapam.

  • Flip the uttapam and cook it on the other side.

  • Serve it hot with chutney.