This uttapam dish is a combination of semolina and vermicelli mixed with vegetables to make for an amazing breakfast which has fresh flavours and an exciting crunch! A must try!
VEGETABLE VERMICELLI UTTAPAM
Ingredients
¼ cup green peas, boiled and crushed
2 tbsps grated carrot
¾ cup roasted vermicelli
½ cup semolina
¼ cup plain flour (maida)
¼ cup whole wheat flour
½ cup yogurt
2 tbsps freshly chopped coriander leaves
1-2 green chillies, chopped
2 tsps oil
1 tsp mustard seeds
¼ tsp asafoetida
8-10 curry leaves, chopped
½ tsp Tata Sampann Turmeric Powder
Salt to taste
Ghee for drizzling
Coconut chutney to serve
Method
1. In a bowl add vermicelli, semolina, maida and whole wheat flour and yogurt. Mix well. Add sufficient water and mix to form a thin batter. Set aside for 15-20 minutes.
2. Add green peas, carrot, chopped coriander, green chillies.
3. For the tempering, Heat oil in a small non-stick pan, add mustard seeds and letthem splutter. Add asafoetida and curry leaves and sauté well. Switch the heat off.
4. Add Tata Sampann Turmeric Powder and mix well. Add the tempering to the vermicelli mixture and mix well.
5. Add salt and water to adjust the consistency. Mix well.
6. Heat a non-stick tawa, pour a portion of the prepared batter and spread it slightly. Drizzle a little ghee on the sides and cook on medium heat till the base is 2-3 minutes or till cooked completely.
7. Flip and cook the other side for 2-3 minutes. Take it off the heat.
8. Serve hot with coconut chutney.
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