Mains
200 servings
Vegetable Uttapam
VEGETARIAN VEGAN GLUTEN FREE Serves 200
Base yield: 200 servings | Current target: 200 servings
AllergensNone listed
Nutrition focusProtein-supporting ingredients, Plant-based / vegetarian friendly, Vegetable-rich and fibre-friendly
Kcal207 kcal per 100g/100ml | 205 kcal per serving
Offering noteCook with clean intention, offer with gratitude, serve as blessing.
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Ingredients
| Ingredient | Base Qty | Scaled Qty | Kitchen Qty / Notes |
|---|---|---|---|
| Rice, white, basmati, raw – GB15 | 4.46 kg | 4.46 kg | 4.46 kg |
| 49.56/2 cup Brown rice, basmati, dry – N | 4.46 kg | 4.46 kg | 4.46 kg |
| Natco White Urid Dal 1kg – BRANDB | 1.78 kg | 1.78 kg | 1.78 kg |
| Fudco Methi Seeds 100g – BRANDB | 35.5 g | 35.5 g | 35.5 g |
| Cabbage, average, raw – GB15 | 3.5 kg | 3.5 kg | 3.5 kg |
| 3.85 head Carrots, old, raw – GB15 | 1.7 kg | 1.7 kg | 1.7 kg |
| 56.67 baby carrot Tomatoes, standard, raw – GB15 | 3.5 kg | 3.5 kg | 3.5 kg |
| 12.5 large/beef Coriander, fresh, raw – GB15 | 357 g | 357 g | 357 g |
| NaNx Average Portion Peppers, capsicum, red, raw – GB15 | 480 g | 480 g | 480 g |
| 3 medium pepper Peppers, capsicum, yellow, raw – GB15 | 300 g | 300 g | 300 g |
| 3.75 NHS serving (1/2 pepper) Peppers, capsicum, green, raw – GB15 | 400 g | 400 g | 400 g |
| 5 NHS serving (1/2 pepper) Salt | 142 g | 142 g | 142 g |
Method
- Rinse the rice, urid dal, and methi seeds well, then soak until softened.
- Blend with water to make a smooth batter and leave it to ferment until light and airy.
- Stir in the cabbage, carrots, tomatoes, coriander, peppers, and salt.
- Heat a flat tawa or griddle and pour on enough batter to make a thick uttapam.
- Cook until the underside is golden, then turn and cook the other side until set.
- Serve hot with chutney or sambar.
Chef Notes
Whole items may need practical kitchen rounding after scaling.
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