Uttapam is a popular, delicious and wholesome South Indian breakfast dish, similar to the flatter dosa and usually made with the same batter. Adding optional ingredients could up the dish and make it an elaborate gluten-free meal full of healthy nourishment. Moreover, since it is topped with healthy veggies, the dish provides a serving of daily recommended vegetable nutrients. The vegetables also give the dish a colorful appearance that could attract more kids to have their veggies, while having a filling diet with a balance of proteins, vitamins and carbs.

Total time: 30 minutes.
Serving: 8 to10

2 cup soaked chickpeas
1/2 cup soaked rice
Salt as per taste
1 green chilly
1 inch ginger

For the topping:
1 cup onion slice
1/2 cup finely chopped tomatoes
1/2 cup finely chopped capsicum
2 tbsp finely chopped coriander leaves
Oil for Roasting

Drain the soaked chickpeas and rice, place them in a mixer along with the chilli and ginger pieces.
Add water and mix into a fine batter.
Remove the batter, add salt and set aside for a minimum of two hours.
Stir the batter, adding more water if the initial batter is too thick, to form a medium .consistency batter that flows smoothly.
Heat up a pan and spread a little oil on the top.
Wipe the oil with tissue so that the base of uttapam turns out nice and even.
Place a ladle of batter on the pan and spread it evenly to form pancakes.
Arrange a topping of onion, capsicum, tomatoes and coriander leaves on top.
Press the veggies down a bit so that it embeds in the batter.
Add oil to the edges of the pancake.
Cover and roast the uttapam for 2 to 3 minutes.
Flip it over from one side and roast the other side as well.
Serve it hot with any chutney of choice.

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