Onion Carrot Uthappam

 Onion carrot uthappam also known as carrot onion uthappam is a south Indian breakfast dish and is a thicker version of dosa topped up with grated carrot, finely chopped onion, green chilly curry leaves mixture. Onion Carrot Uthappam recipe is given below with photos.

The following ingredients are not going to prepare Onion Carrot Uthappam.

Ingredients :-

For Dosa Batter :-

Urad dal.             -1 cup
Raw rice.              -3 cup
Fenugreek seeds.-1tsp
Water.                  -as required
Salt.                      -to taste

For Topping Mixture:-

Carrot.           -1
Onion.           -1 large
Green chillies.-2
Curry leaves.  -few

Instructions:-

1). Wash and soak urad dal and fenugreek seeds together and raw rice seperately in water. In a mixer grinder grind the soaked urad dal and methi seeds together till fluffy. Grind the soaked raw rice seperately to a smooth paste. Transfer both ground batters in a vessel. Mix both the batters together. Add required salt into the batter and mix well. Keep aside the batter to ferment overnight. Mix the fermented batter with a ladle. Now dosa batter is ready to make onion carrot uthappam.

2). Scrap and remove the outer skin and grate carrot. Finely chop onion, green chillies and curry leaves. In a bowl add grated carrot, chopped green chillies, chopped onion, chopped curry leaves and little salt and mix well. Keep aside the grated carrot onion green chilly curry leaves mixture for topping.

Method:-

1). Heat a nonstick dosa tawa. Sprinkle little water on hot tawa and wipe it using a cloth. Pour a ladle of dosa batter on hot tawa and spread it and make a thick dosa.

2). Sprinkle and spread grated carrot onion green chilliy curry leaves mixture on top of dosa batter. Add 1tsp oil on all sides of dosa. Cover and cook dosa on low flame.

3). Flip the thick dosa along with topping using a flat spatula and cook the other side on low flame.

4). Once uthappam is cooked well on both sides then flip it again on tawa.

5). Remove the well roasted Onion Carrot Uthappam from tawa and transfer to a serving plate.

Onion Carrot Uthappam is ready to serve with coconut chutney.

Note:-

Recipe for Coconut Chutney -

In a small mixi jar add 1cup grated coconut, 2 green chillies, a small piece of ginger, little tamarind and little salt and grind to a fine paste adding little water. Transfer the ground coconut chutney to a bowl. Heat 1tsp coconut oil in a small pan for seasoning and splutter mustard seeds. Add curry leaves into the pan and fry in oil for a second and switch off the flame. Pour the seasoning into the ground coconut chutney in the bowl. Coconut Chutney is ready.