Utthappa is a soft spongy slightly thickish Indian pancake. It can be made plain or topped with one or more finely chopped veggies. Mixed veggie utthappa is my hubby's favorite breakfast item. And ever since I bought an electric griddle, making multiple mini utthappa at once on it is my favorite weekend morning task.
Here's how I make these Mini Mixed Veggie Utthappas:
Dosa Batter -I use store bought (Shasta or Devi brand available in Indian store). Add salt if required.
In a separate bowl take finely chopped veggies of choice - in the above picture I have used red onions, tomatoes and green bell peppers.
Heat griddle to 350F (or if using regular pan heat on medium heat). Drop a ladleful of dosa batter for each utthappa/pancake and spread into a circle about 3 to 4 inches in diameter. Drizzle little oil around the utthappa. Sprinkle the veggies on it. There is no specific quantity here, use less or more per your choice. In about 5 mins, the lower side will have browned lightly. Flip over, drizzle little more oil around and cook another 5 mins, pressing gently on the utthappa with a spatula.
Take off heat and serve hot with chutney of your choice. Here I have served with simple coconut chutney which I prep by grinding:
1/2 cup frozen shredded coconut (thawed)
2 green chillies
handful chopped cilantro
5-6 curry leaves
1 tbsp roasted chana/gram
1 tbsp roasted peanuts
Salt, Sugar and Lemon juice to taste
Grind with little water to get desired consistency. Temper with mustard seeds and hot oil.
These Mini Mixed Veggie Utthappas go to the Breakfast event at Srivalli's Cooking 4 all Seasons.