Monday, March 26, 2007

Vegetable Oothappam

The thing that I like about idli batter is that, the same batter can be used to made different dishes. The first two days when the batter is fluffier, thick and creamier idlis and paniyarams can be made. Then the batter can be made a little runny by adding water and dosas can be made. Finally when the batter has fermented a lot oothappams can be made. Again variations to oothappams can be onion oothappam, tomato oothappam and a mixed vegetable oothappam.
Also all of these dishes can be served for breakfast, lunch, dinner or as an evening snack too.

This time I opted for mixed vegetable oothappam for dinner, a couple of days ago. Its simpler to chop all the vegetables finely and assemble them before beginning to make the oothappam.


Idli/dosa batter - 2 cups
Onion - 1/2 (chopped finely)
Tomato - 1/2 (chopped finely)
Green chillies - 2 (chopped finely)
Carrot - 1 (grated finely)
Coriander - 2 tbsp (chopped finely)
Oil as needed


Heat dosa tava and drop a spoonful of batter. Spread it around, but make sure it is a little thicker than dosa. Sprinkle generously with the chopped veggies and let it cook. This has to done as soon as the batter is spread and when its still raw (liquid) and not cooked, as that helps the veggies to stick to the batter. Flip to cook the other side. Serve hot with chutney or sambar of your choice.

Variations: Different veggies like grated beets, finely chopped cabbage, spinach or grated ginger can be added.


Asha said...

Looks perfect.You are right about Idli batter,it's very versatile!

Malar Gandhi said...

Hello Deepa,
Very colorful. Very appetizing! Will visit again.

Deepz said...

Thanks Asha and Malar.

Paddukoti said...

i love oothappams, its lunch time now and i am opened u'r blog!! wrong time eh!!!

Deepz said...

Thanks Paddukoti. Ive been through the same feeling a lot of times. Every time I am hungry I end up browsing food blogs and feel more hungry at the end.