Beetroot Uttapam Recipe- How to make Beetroot Uttapam

Beetroot uttapam pancake recipes
Beetroot Uttapam

I got inspired to make this dish as my husband doesn't like to eat raw or boiled beet. There are many kids who don't like the taste of beet as its quite bland, but beet is one of the healthiest vegetable and very good for health. Even many doctors suggest that eating one beet per day will keep the person in good health and there will be no deficiency in the body.

Beetroot Uttapam can be served as breakfast or part of any meal.  Beetroot Uttapam is actually pancakes which consist of beets, semolina, and some simple spices.

Sounds difficult? but it's quite easy and quick to make.  Let's see first some benefits of beet then we will see how to make this colorful, tasty and highly nutritious recipe of beetroot pancakes/ beetroot uttapam.

Benefits of Beetroot: 
BEET

  • Beet is highly rich in nutrients and fibers, contains Vitamin C, essential minerals like magnesium and potassium.
  • Beet is having anti cancer properties, the red color in beet helps in keeping away the cancerous cells in the body.
  • Beet helps in boosting your stamina and fights inflammation.
  • Beet lowers your blood pressure.
Beetroot Uttapam/Beetroot Pancakes

Serves:4

Preparation Time: 10 Mins
Cooking Time: 25 Mins

INGREDIENTS:
  • 3 Beetroot
  • 2 Medium size Onion( finely chopped)
  • 2 tsp black pepper powder
  • 2 tsp Ginger-Green chilly paste( check vegetable pancake recipe if you do not know how to prepare this paste)
  • Finely chopped coriander leaves
  • 1/2 cup semolina
  • 4 tbsp Yoghurt
  • 1/2 olive oil/clarified butter
  • Salt to taste
  • Water for consistency
A quick Cooking tip: If you feel that you just want to prepare the batter and make the uttapam after 15-20 mins, then keep the batter in the refrigerator, so that yogurt will not become sour, and the batter will not lose its main taste due to the sourness of yogurt. Remove the batter from the fridge before 5 mins of your cooking time.

METHOD:
Beetroot Uttapam Batter( pic2)
  1. Take Beetroot and pressure cook it for 2 whistles, let it cool till room temperature. Then remove the skin of beet and grate the beet.
  2. Add grated beetroot in the bowl, semolina,  black pepper powder, ginger-chilly paste, finely chopped onion, coriander leaves and yogurt, mix well.
  3. Add water for consistency. Your batter is ready. (See above pic2).
TO COOK:
Beetroot batter on the pan(Pic3)
  1. Take a pan apply 1/2 tsp olive oil/clarified butter and spread the batter on the pan. (As shown in pic3).
  2. keep on the flame for 3-4 mins then turn the uttapam and cook the other side in the same way. Remove from the flame till it turns little brown from both sides.
  3. For Vegans: Don't apply oil or clarified butter, just use good non-stick pan so that batter does not stick to the pan
SERVE HOT!!!

Can be Served with: Tomotoe sauce/Green chutney/or any dip

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