Beetroot Podi Uttapam
Beetroot Podi Uttapam is a thick, cheerful tiffin pancake that kids will reach for before you even set the plate down — the warm colour alone does half the work. The batter is the same one you already have at home; Earthy Beetroot Podi is what goes straight in, bringing that slightly sweet, mildly spiced flavour of senaga pappu, kobbari, and dehydrated beetroot into every bite. No chopping, no extra prep — just stir, pour, and watch the tawa do its thing.
Prep: 10 min | Cook: 15 min | Serves: 2 | Difficulty: Easy
Ingredients
- 2 tbsp Earthy Beetroot Podi
- 1 cup idli-dosa batter (fermented)
- 2 tbsp onion, finely chopped
- 1 tbsp capsicum, finely chopped
- 1 tsp ghee (neyyi), per uttapam
- to taste salt
- as needed oil or ghee for the tawa
Method
- In a mixing bowl, combine the idli-dosa batter with Earthy Beetroot Podi and salt. Stir well — the batter will take on a warm, pinkish-brown hue.
- Fold in the chopped onion and capsicum. Let the batter rest for 5 minutes so the podi soaks in and the colour deepens.
- Heat a tawa on medium flame and grease it lightly with oil or ghee. When the tawa is hot enough that a drop of water sizzles and disappears, it is ready.
- Pour a ladleful of batter onto the centre and gently spread it into a thick round — about 1 cm thick. Do not spread it thin like a dosa; the thickness is what makes it an uttapam.
- Cook on medium heat for 2-3 minutes until the edges look set and small bubbles appear on the surface. Drizzle a little ghee around the edges, then flip.
- Cook the second side for another 1-2 minutes until it is firm and has golden-brown patches. Serve hot with coconut chutney or a small bowl of perugu on the side.
✓ High Protein | ✓ High Fibre | ✓ Rich in Iron | ✓ Rich in Potassium