Beet Uttapam Recipe, Pondicheri Cafe Style Beet Uttapam

I got inspired to do this dish when I saw a pic of Beet Uttapam in Instagram. This dish is part of the breakfast menu at Pondicheri Cafe, located in Houston, USA. Their menu card reads “fermented rice and lentil pancake with coconut, ginger and topped with amul cheese and a fried egg / served with sautéed greens and a chutney of your choice” I wanted to make it for our weekend brunch as it was too good to pass.

Picture from Instagram – Pondicheri Cafe Houston

So here is my version of the beet uttapam.
You will need idli batter for this recipe. Here is the recipe for idli batter.
Idli Batter made in a mixie / food processor
Idli Batter made in a wet grinder

Grind the peeled and chopped beetroot along with fresh shredded coconut and ginger. I added 2 tablespoon of water while grinding. Do not add a lot of water. Grind to a smooth paste. Set aside.

Take about 3 cups (750 ml) of idli batter into a bowl. Add in the beet mixture. Mix well to combine.

I love to cook my uttapam in a cast iron dosa pan. Here is where you can buy them.

Pondicheri style uttappam with cheese and egg.

Heat a heavy griddle until hot. Rub the surface of the griddle with a piece of napkin soaked in oil to grease the griddle. Pour about 1/2 cup of batter onto the griddle. Using the back of the ladle, slightly spread the batter on the griddle. Do not apply pressure on the ladle while spreading. Spread in concentric circles. Sprinkle with a little oil and let it cook for 30 seconds.

Flip the uttapam and add in a couple of tablespoon of grated cheese. Cover with a lid and let it cook for 30 seconds more.  The cheese would have melted.

Remove from the griddle and top it with a fried egg. Serve hot.
I served the uttapam today with Tomato-onion chutney and Coconut chutney.

Pondicheri Beet Uttapam

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★★★★★

5 from 1 reviews

• Author: Kannamma - Suguna Vinodh
• Total Time: 20 mins
• Yield: 6 uttapam 1x

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Description

Recipe for Beet Uttapam. Inspired from Pondicheri Cafe, Houston. Uttapam made with a beetroot batter topped with cheese and a fried egg.

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Ingredients

Scale 1x2x3x

• 1 medium sized beetroot
• 2 tablespoon fresh shredded coconut
• 1 inch piece ginger
• 750 ml idli batter
• 1 cup grated mozzarella cheese
• 2 tablespoon sesame Oil for the griddle
• Optional – Fried eggs for topping

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Instructions

1. Grind the peeled and chopped beetroot along with fresh shredded coconut and ginger. I added 2 tablespoon of water while grinding. Do not add a lot of water. Grind to a smooth paste. Set aside.
2. Take about 3 cups (750 ml) of idli batter into a bowl. Add in the beet mixture.
3. Heat a heavy griddle until hot. Rub the surface of the griddle with a piece of napkin soaked in oil to grease the griddle. Pour about 1/2 cup of batter onto the griddle. Using the back of the ladle, slightly spread the batter on the griddle. Do not apply pressure on the ladle while spreading. Spread in concentric circles. Sprinkle with a little oil and let it cook for 30 seconds.
4. Flip the uttapam and add in the grated cheese. Cover with a lid and let it cook for 30 seconds more. The cheese would have melted.
5. Remove from the griddle and top it with a fried egg. Serve hot.

• Prep Time: 10 mins
• Cook Time: 10 mins
• Category: Breakfast
• Cuisine: Tamilnadu