Mixed Dal and Veg Uttapam

Mixed Dal and Veg Uttapam
Mixed Dal and Veg Uttapam

This nutritious utthapam recipe is from Shweta, who is the first fellow mom to have contributed a guest recipe for this blog. Shweta has done a food production and patisserie course from Institute of Hotel Management (IHM), Mumbai. She has worked with Kohinoor IHM and Rizvi IHM in Mumbai, and with Shepherd IHM Kalimpong. When I talk to her, I get some nice food and cooking-related tips from her. In this recipe too she has provided some neat tips. Enjoy the recipe. 🙂

Shweta with her son, Shantanu
Shweta with her son, Shantanu

Sweet Potato Sabzi

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If you're looking for recipes of healthy breakfast or snacks for kids, try this recipe of protein-rich uttapam sprinkled with veggies.
Author Mukta Tikekar


  • 1 cup assorted dals Tur dal, dhuli (split moong dal, whole mung dal, dhuli (split) masoor dal, whole masoor dal, dhuli (split) urad dal, whole urad dal, chana dal)
  • 1/2 cup sooji
  • 2 tbsp whole wheat flour
  • 1 onion chopped
  • 1 to mato chopped
  • 1 capsicum chopped
  • 1 carrot grated
  • 1-2 tbsp boiled corn kernels
  • 1-2 tsp chopped coriander
  • Appox. 1/2 cup chopped cabbage
  • Oil or ghee as required
  • Salt as required


  • Wash dals (lentils) properly and soak them overnight or for 8 to 10 hours in sufficient water. (Tip: I soak my dosa dals with about less than 1/4 tsp of fenugreek seeds. A South Indian friend from whom I learnt to make dosas told me that the methi balances the doshas,and is a principle of ayurveda.)
  • Drain off water and wash the dals. Now grind to a batter with sufficient water. Allow batter to ferment. I avoid adding soda/Eno to my batter as it kills nutrients in food. (Tip: It takes about 6-8 hours in a climate like Mumbai for the batter to ferment. If you want to hasten fermentation, grind batter, cover it and place it in your veranda or terrace, in direct sunlight. Keep a plate below the vessel and add some water in the plate. Remember to do this using steel vessels, since steel is a good conductor of heat.)
  • After your batter ferments, add salt, sooji, and wheat flour in it. You can even soak your sooji in water before you mix.
  • Heat a tawa and spread the batter evenly on your tawa. Remember to keep the flame low.
  • Sprinkle the chopped vegetables on the utthapam. (Tip: When it comes to vegetables, sky is the limit. Any vegetable of your choice would be good enough. Colored bell peppers,boiled broccoli, boiled corn, and just about anything you like. A friend of mine adds palak puree to the batter. I once tried beetroot and it worked. My son, Shantanu really liked it.)
  • Spread a little ghee or oil around your utthapam. Flip over and let the veg side cook well.
  • Serve hot with chutney or any accompaniment of your choice. (Shantanu loves this with a little cheese spread.)

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