Vegetable Uttapam with Red Chutney Recipe

Ingredients:- (for one uttappam)

1/2 cup of dosa batter (click on the link on how to make the dosa batter)
1/4 carrot grated
1 small sized onion sliced thinly
1 green chilli
1 tbl spn of idli/dosa podi/powder or molagai podi
salt to taste
few coriander leaves
You may add a few capsicum chopped (1 inch cube)...i didn't use them
1 tbl spn oil

For the red onion chutney:-(you may smear tomato chutney,mint-coriander chutney/milagai podi/chutney powder also)

1 medium sized onion chopped
3-4 dry red chillies
2 tbl spns of oil
2-3 curry leaves.
1/2 an inch of ginger (optional) grated
1 tsp mustard seeds
Salt to taste.

Heat oil and let the mustard crackle. Add the curry leaves
Grind onions, ginger and red chillies. Add the puree to the pan.
Cook in medium flame till the mixture looses its raw smell and the oil separates.
The chutney should be thick (shouldn't be watery)


Method:-
Fry all the veggies lightly in oil with salt.keep aside
If using milagai podi, mix the milagai podi in oil and keep aside. For the red chutney, grind the ingredients with sufficient water to a thick paste.
Heat the dosa pan and smear some oil using a brush or kitchen tissues.
Try sprinkling a little water to see if the pan is heated up. Keep the pan in medium flame. Once the water starts to make frizzing sound. The pan is ready.
Spread the dosa batter to make a thick dosa (about 1 inch thick). Pour 1 tbl spn of oil around the dosa to make it crisp.
Let it cook for a minute; Cook till the top is not wet anymore.
Smear the milagai podi mix/red chutney with a brush evenly.
Distribute the veggie on top of the dosa evenly.
Cover the pan and cook for a minute or till the dosa looks cooked and the bottom is evenly brown as shown.
Do not make this in high heat as it might burn your dosa.
Serve hot.