Mini Uttapam for Kids Tiffin
20 minutes
13 reads
About Mini Uttapam for Kids Tiffin
Small, thick savoury pancakes made from dosa or idli batter, topped with finely chopped vegetables - a fun and filling twist on the usual dosa for a school tiffin.Best made when batter is already fermented and ready from the night before.
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Recipe Time & More
Prep8 minutes
Cook12 minutes
Total20 minutes
Ingredients
For the Mini Uttapams
- 1/2 cup Dosa Batter Or idli batter, thick consistency, fermented and ready to use
- 1 tbsp Onion Finely chopped, optional - see Quick Swap
- 1 tbsp Tomato Finely chopped
- 1 tbsp Carrot Finely chopped or grated
- 1 tbsp Coriander Leaves Chopped
- 1 Green Chilli Finely chopped, optional - see Spice Note
- 1 pinch Salt Only if the batter isn't already seasoned
- 1 teaspoon Oil For cooking
For Serving
- 2 tbsp Coconut Chutney
- 1 Banana
Instructions
Preparing the Batter
- This recipe assumes dosa or idli batter is already fermented and ready to use. If not, prepare it the night before or use a store-bought batter. Mix in a pinch of salt if the batter isn't already seasoned.
Preparing the Topping
- Mix the onion, tomato, carrot, coriander leaves and green chilli together in a small bowl.
Making the Mini Uttapams
- Heat a tawa on medium heat and grease lightly with oil. Pour a small ladleful of batter and spread gently into a thick, mini circle - do not spread too thin, uttapam should stay slightly thick.
- Sprinkle a spoonful of the vegetable topping over the batter and press down very lightly. Cook until the base turns golden, then flip and cook the other side until the vegetables soften slightly. Repeat to make 2 to 3 mini uttapams.
Packing
- Let the uttapams cool slightly and pack them in the tiffin box with chutney in a separate small container and banana on the side.
Recipe Notes
Tiffin Pairing
Banana and coconut chutney round out the mini uttapams into a filling, well-balanced tiffin.Make-Ahead Tip
Dosa or idli batter needs to ferment overnight, so this recipe relies on batter made in advance. The vegetable topping can also be chopped the night before.Quick Swap
Leave out the onion for a milder version. Finely chopped capsicum or grated cabbage work well instead of carrot for variety.Allergen Note
The batter is rice and lentil based and generally gluten-free, but check the label if using a store-bought batter.Spice Note
Green chilli is optional. Leave it out completely for a very mild version.Packing Tip
Pack the chutney separately in a leak-proof container to keep the uttapams from turning soggy.Related Posts You May Like
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Recipe Nutrition
Calories: 768kcalCarbohydrates: 95gProtein: 7gFat: 43gSaturated Fat: 35gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.02gSodium: 372mgPotassium: 831mgFiber: 5gSugar: 17gVitamin A: 2732IUVitamin C: 20mgCalcium: 29mgIron: 2mg
