How to make Vegetable Vermicelli Uttapam - SK Khazana -
This uttapam dish is a combination of semolina and vermicelli mixed with vegetables to make for an amazing breakfast which has fresh flavours and an exciting crunch! A must try!
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Vermicelli (वरमिसेली),
Cuisine : Indian
Course : Snacks and Starters
For more recipes related to Vegetable Vermicelli Uttapam - SK Khazana checkout Vegetable Vermicelli Upma, Parsi Sev, Mixed Vegtable Sevaiyaan, Rice Noodle Fritters . You can also find more Snacks and Starters recipes like Sev Puri Lasagna Pesto Crispy Lamb Singhada Parantha with Arbi - SK Khazana
Vegetable Vermicelli Uttapam - SK Khazana Recipe Card
History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
Prep Time : 16-20 minutes
Cook time : 16-20 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Vegetable Vermicelli Uttapam - SK Khazana Recipe
Vermicelli roasted 3/4 cup
green peas boiled and crushed 1/4 cup
carrot grated 2 tablespoons
semolina 1/2 cup
refined flour 1/4 cup
whole wheat flour 1/4 cup
yogurt 1/2 cup
fresh coriander leaves chopped 2 tablespoons
green chillies chopped 1-2
oil 2 teaspoons
mustard seeds 1 teaspoon
asafoetida 1/4 teaspoon
curry leaves chopped 8-10
turmeric powder 1/2 teaspoon
Salt to taste
Ghee for drizzling
Coconut chutney to serve
Method
Step 1
In a bowl add vermicelli, semolina, maida and whole wheat flour and yogurt. Mix well. Add sufficient water and mix to form a thin batter. Set aside for 15-20 minutes. Add green peas, carrot, chopped coriander, green chillies.
Step 2
For the tempering, Heat oil in a small non-stick pan, add mustard seeds and let them splutter. Add asafoetida and curry leaves and sauté well. Switch the heat off.
Step 3
Add turmeric powder and mix well. Add the tempering to the vermicelli mixture and mix well. Add salt and water to adjust the consistency. Mix well.
Step 4
Heat a non-stick tawa, pour a portion of the prepared batter and spread it slightly. Drizzle a little ghee on the sides and cook on medium heat till the base is 2-3 minutes or till cooked completely.
Step 5
Flip and cook the other side for 2-3 minutes. Take it off the heat. Serve hot with coconut chutney.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
