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.
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. Â 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
Recipe for Beet Uttapam. Inspired from Pondicheri Cafe, Houston. Uttapam made with a beetroot batter topped with cheese and a fried egg.
- Total Time: 20 mins
- Yield: 6 uttapam 1x
Ingredients
- 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
Instructions
- 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.
- 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 the 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.
- Prep Time: 10 mins
- Cook Time: 10 mins
- Category: Breakfast
- Cuisine: Tamilnadu
I have seen this recipe many times before. Was hesitant to try it… I thought it might not suit me family’s taste.
I finally made it today. It was a pleasent surprise. Came out delicious. We love it.
Instead of cheese and eggs, I topped it with onions like onion uttappam. A dollop of butter on top made it my daughter’s favourite breakfast.
Thank you!
I am a big fan of your blog and was pleasantly surprised to see this recipe of an item I have eaten and enjoyed at Pondicheri cafe (went there recently). They gave a good beet uthappam but it was dry as I had requested that no butter be slathered on as I don’t eat dairy (but have eggs). I wish they had dabbed some ghee on it instead.
Anyways, just amazing that you are presenting an eclectic blend of your own and inspired recipes here. And just curious, are you a Houston native?
Thanks Divya. No I am not from Houston!