Street Style Vegetable Uttapam Recipe | Roadside Veg Uttapam Recipe

About Street Style Vegetable Uttapam

Street Style Vegetable Uttapam Recipe | Roadside Veg Uttapam Recipe | how to make street style vegetable uttapam at home with step-by-step photos and video: This Street Style Vegetable Uttapam Recipe is inspired by the flavorful, crispy uttapams served at roadside stalls. Loaded with veggies and cooked on a hot tawa, it’s a quick, hearty dish that brings the bold taste of Indian street food to your home.

If you’ve ever strolled through the bustling lanes of South Indian street food corners or local railway stations in cities like Chennai or Bangalore, you’ve likely been tempted by the aroma of hot, sizzling uttapams cooking on large iron tawas.

Unlike the soft homemade version we’re used to, these street-style uttapams are thicker, generously loaded with finely chopped vegetables, and cooked until slightly crisp at the edges. They aren’t just breakfast staples, they’re a whole experience, often served with a fiery red chutney or a mild coconut dip that perfectly balances the bold flavors.

What makes this street-style version special is the way the veggies are treated almost like toppings on a pizza. A mix of onions, tomatoes, capsicum, and even cabbage is seasoned and gently pressed into the batter while it cooks. The heat from the tawa chars the vegetables slightly, releasing their natural sweetness and smoky flavors, a trick that street vendors have perfected over the years. In fact, some stalls even sprinkle extra chaat masala or a secret masala blend for that signature kick.

Here’s an interesting little story:

in many roadside eateries across South India, the same batter used for dosa, idli, and uttapam is reused all day long. But the twist lies in the topping game. Each vendor has their own version, some add beetroot, others use paneer, and some even crack an egg on top for added richness. Our roadside veg uttapam recipe today takes inspiration from these authentic street techniques, while keeping things simple and doable in your home kitchen.

Whether you’re craving a quick weeknight dinner or looking to spice up your regular breakfast menu, this Street Style Vegetable Uttapam is a satisfying one-pan dish that delivers on both taste and texture. No fancy ingredients or overnight prep required, just a good dosa batter, a colorful mix of veggies, and a few minutes of sizzling on the tawa. Let’s dive into this flavorful street-style veg uttapam recipe that brings the street-food magic right to your plate.

More South Indian Recipes to Try

Oats Uttapam
Spring Roll Cheese Dosa
Bread Appe
Paneer Chilli Dosa
Sooji Idli

Similarly, if you are looking for more Uttapam Recipes, I would like to share my other uttapam recipe collections, like oats uttapam, instant vegetable uttapam, and Onion Uttapam, with this post of roadside vegetable uttapam recipe | street style mixed veggie uttapam recipe.

Video Recipe

https://youtu.be/Y1OSxTI-ea0

Step-by-Step Recipe

Step 1: Prepare the Vegetable Topping

1. In a mixing bowl, combine: 1 finely chopped onion, ½ finely chopped capsicum, 1 finely chopped tomato, 1 tbsp grated carrot, 2 tbsp finely chopped cabbage, 1 tsp grated ginger, 1 finely chopped green chilli, 2 tbsp finely chopped coriander.

2. Add the spices: ½ tsp salt, ½ tsp chaat masala, and ¼ tsp red chilli powder.

3. Mix everything well and keep it aside.

4. Preparing the topping in advance helps save time while cooking and gives the veggies time to absorb the spices, enhancing flavor.

Step 2: Prepare the Batter for Street Style Vegetable Uttapam Recipe

5. Take 2 cups of fermented dosa batter in a separate bowl. You can check out my Perfect Dosa Batter Recipe.

6. Add ½ tsp salt and mix well. If the batter is too thick, add 1-2 tbsp of water.

7. The batter should be thick yet pourable, similar to pancake batter, to hold the vegetable toppings without spreading too much.

Step 3: Cook the street-style vegetable uttapam recipe

8. Heat a non-stick or iron tawa over a medium flame. Lightly grease it with oil.

9. Once hot, pour a ladleful of dosa batter in the centre and gently spread it into a thick pancake about 5–6 inches wide.

10. Immediately spoon 2-3 tbsp of the prepared vegetable mixture over the top and spread evenly. Press gently with a spatula or fingers so the toppings stick well.

11. Drizzle ½ tsp oil around the edges and a few drops on top of the vegetables.

12. Let it cook for 2-3 minutes or until the base turns golden brown.

13. Flip the uttapam carefully and cook for another 1-2 minutes until the vegetables are lightly roasted and cooked. Don’t cover the pan.

14. Do not press too hard after flipping; just a gentle press helps the vegetables sear without squeezing out moisture.

15. Flip back again if needed, cook for a few seconds, and then transfer to a serving plate.

Step 4: Serve Hot

16. Serve your hot and flavorful street-style mixed vegetable uttapam with authentic coconut chutney, red coconut chutney, green coconut chutney, and sambar.

17. For extra street-style flavour, sprinkle a pinch of chaat masala on top just before serving.

Tips for Perfect Street Style Vegetable Uttapam Recipe

1. Use a well-fermented batter for best results. Fresh batter may not yield the same flavor or texture.

2. Customise toppings with sweet corn, grated beetroot, or crumbled paneer for variety.

3. Iron tawa works best for a crispy base, but ensure it is well-seasoned to prevent sticking.

4. If using a non-stick tawa, avoid using high flame to protect the coating.

5. Don’t overcrowd the tawa; make one or two uttapams at a time for better control and even cooking.

Recipe Card

You can also try my other Recipe Categories,

Sambar Recipes
Appe Recipes
Dosa Recipes
Coconut Chutney Recipes
Idli Recipes

Recipe Conclusion

This Street Style Vegetable Uttapam is a perfect blend of crispy base and flavorful veggie topping, just like the ones from your favorite roadside stalls. Easy to make, filling, and bursting with bold spices, it’s a must-try dish for breakfast, lunch, or even a light dinner.