Carrot Uthappam is a simple and tasty dish that comes together in just a few minutes. I usually make it on the third or fourth day after preparing dosa batter. By then, the batter is a little more fermented, which gives the uthappam an extra tangy flavor.
You can also make this using Wheat Dosa batter. I prefer making small, mini uthappams, but you can make them medium-sized if you like.
You can find my rice batter recipe here.
Recipe Details
Main
Sashi
Ingredients
- Rice batter – 1/2 gallon
- Carrots – 2
- Coriander leaves – 1 handful, chopped
- Green chilies – 5–6
- Oil – as needed
Preparation
- Peel the carrots and grate them.
- Finely chop the coriander leaves.
- Slice the green chilies into small rounds.
Cooking Instructions
- Heat a dosa pan over medium heat.
- Once the pan is hot, pour a ladleful of rice batter onto the pan to make a small uthappam. Do not spread the batter as you would for a regular dosa.
- Sprinkle the grated carrot, chopped coriander leaves, and sliced green chilies evenly over the top.
- Drizzle a little oil around the edges and over the uthappam.
- Cook over medium heat until the bottom turns golden brown and the uthappam is firm enough to flip.
- Carefully turn it over and cook the other side until the carrots are lightly roasted and the uthappam is cooked through.
- Remove from the pan and serve hot.
Tips
Fermented Batter: Batter that has been refrigerated for three or four days usually has a little more fermentation, which gives the uthappam a pleasantly tangy flavor.
Size: Make small mini uthappams or medium-sized ones according to your preference.
Alternative Batter: You can also prepare this recipe using Wheat Dosa batter.
Serving Suggestion
Serve hot with Coconut Chutney, your favorite chutney, or sambar.
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