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How To make Beetroot Uttapam? | Instant Beetroot Uttapam Recipe

Uttapam is a popular South Indian breakfast dish that is similar to a pancake. It is made using a fermented batter of rice and urad dal and is usually served with chutney and sambar. In this recipe, we will be adding beetroot to the batter to give it a vibrant color and a unique flavor.

Here is a breakfast recipe that is easy to prepare and delicious to eat.


  • – 2 cups of rice
  • – 1 cup of urad dal
  • – 1 small beetroot, peeled and grated
  • – Salt to taste
  • – Oil for cooking

For the toppings:

  • – Finely chopped onions
  • – Finely chopped tomatoes
  • – Finely chopped green chillies
  • – Finely chopped coriander leaves


  • Rinse the rice and urad dal separately and soak them in water overnight or for at least 6-8 hours.
  • Once the rice and urad dal are soaked, drain the water and grind them separately in a mixer or blender. Add water as required to make a smooth batter.
  • Mix the rice and urad dal batter together in a large bowl. Add salt to taste and mix well. Cover the bowl with a lid or a cloth and let it ferment for 8-10 hours or overnight. The batter should double in volume and become light and airy.
  • Once the batter has fermented, add the grated beetroot and mix well.
  • Heat a non-stick tawa or a griddle on medium heat. Once hot, pour a ladle full of batter on the tawa and spread it evenly to make a round shape.
  • Add the toppings of your choice – onions, tomatoes, green chillies, and coriander leaves. Drizzle a little oil around the edges of the uttapam.
  • Cover the tawa with a lid and let the uttapam cook on medium heat for 2-3 minutes.
  • Once the edges start to turn golden brown and the toppings have cooked, flip the uttapam and cook for another 2-3 minutes on the other side.
  • Repeat the same process for the remaining batter.
  • Serve the beetroot uttapam hot with coconut chutney and sambar.


  • You can also add grated carrots, spinach, or any other vegetable of your choice to the batter.
  • If you do not have a tawa, you can also use a non-stick pan or a cast-iron skillet to make the uttapam.
  • To make the uttapam more crispy, add a little bit of semolina (rava) to the batter.
  • Do not overcook the uttapam as it will become hard and dry.
  • If the batter is too thick, add a little water to thin it out. If it is too thin, add a little rice flour to thicken it.
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