My Recipe for a lazy weekend – Mixed Vegetable Uthappam accompanied with Tangy Tomato Chutney

img-20170215-wa0022Hi guys. I’m here a day earlier than expected! I have a busy day ahead tomorrow and unlike before, I’m going to keep my blog going no matter what. So, here I am. I have a lot of recipes which I need to share at the earliest (there are bright chances of me forgetting the ingredients or the method).  Weekends are the time of the week where you have all the time in the World to make breakfast slowly and peacefully without any rush. It might or might not be the case with most of you. It, definitely, is the case with me. Two weekends in a row now, I’m trying my skills at making uthappa. The whole idea of making the uthappa (or uthappam as it is popularly referred to as) popped up when I saw a variety of vegetables at home and some leftover dosa batter. I tried making it as healthy as possible by adding in a lot of ingredients. When you add in lots of veggies, it is one healthy and filling breakfast, with no need to munch on anything until lunch.

Mixed Vegetable Uthappam


2 cups Dosa Batter

1 cup finely chopped vegetables (capsicum, tomato, onion, fenugreek leaves, coriander leaves)

Finely chopped green chili and ginger (add this to the chopped veggies and mix well)

Chutney Powder (any locally available chutney powder)

Oil as per requirement

Salt – if required as the dosa batter and the chutney powder already has salt


  • Heat the tawa
  • Sprinkle little oil and spread it evenly on the tawa
  • Add one spoonful of the batter (add as per the size you require)
  • Sprinkle the chutney powder and 1 spoonful of the chopped vegetables evenly (spread the veggies over the uthappam evenly)
  • Sprinkle little oil on the top and close the lid
  • After five minutes remove the lid and turn the uthappam upside down and cook it
  • Remove it from the tawa and serve hot

Note: For the dosa batter soak 2 cups rice with 1 cup urad dal in water. Add 1 tsp methi seeds to it and soak it for like 12-15 hours. Grind it into a fine paste and add salt as per requirement.

Tomato Chutney


3-4 ripe tomatoes – roughly chopped

1 garlic flake

½ tsp Methi seeds (fenugreek seeds)

1 tsp chana dal

1 tsp urad dal

1 small piece tamarind

1 small piece jiggery

1 pinch Hing

Dry Red Chili as per your requirement

Salt as per requirement

Oil for frying (about 1 tsp)


  • Heat Oil in a pan and add hing to it and fry for a minute
  • Add the methi seeds and fry
  • Add 1 tsp chana dal and Urad Dal and fry until the urad dal turns golden brown
  • Add the red chili and fry well
  • Add the garlic and fry
  • Finally add in the tomatoes, tamarind, jaggery and salt and close the lid and cook for about 5-10 minutes
  • Remove it from flame, cool it and grind it into a fine paste
  • Add a tadka of mustard and curry leaves
  • Serve with rice, chapatti or dosa

This is my mom’s tried and tested recipe which I blindly followed.

I am sure you will try this out and let me know how it turned out to be.

See you guys soon.



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