A delicious and versatile dish with three variations: Spinach Sooji Uttapam, Chana Dal Uttapam, and Beetroot Uttapam, each prepared with unique ingredients and spices, served with chutney.
1: For Spinach Sooji Uttapam: Mix sooji, yogurt, spinach puree, salt, and water to create a smooth batter and let it sit for 15 minutes.
2: For tadka, heat ghee and add mustard seeds, cumin seeds, and green chillies.
3: Pour the batter onto a greased pan. Once half cooked, top with onions, tomatoes, and coriander leaves.
4: Flip over and fry both sides. Serve with chutney.
5: For Chana Dal Uttapam: Soak chana dal and rice, then blend with salt, turmeric, baking soda, and spices.
6: For Beetroot Uttapam: Mix sooji, curd, beetroot puree, salt, and water, and keep aside for 15 minutes.
7: For tadka, heat ghee, add cumin seeds, mustard seeds, asafoetida, chillies, ginger, and urad dal.
8: Pour batter on greased pan, top with onions, coriander, and grated paneer, flip and fry both sides, serve with chutney.
