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

1. 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.
2. Fold in the chopped onion and capsicum. Let the batter rest for 5 minutes so the podi soaks in and the colour deepens.
3. 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.
4. 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.
5. 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.
6. 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.

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✓ High Protein  |  ✓ High Fibre  |  ✓ Rich in Iron  |  ✓ Rich in Potassium