by Tarla Dalal
Added to 571 cookbooks
This recipe has been viewed 26300 times
The tricolour uttapam is very appealing in all aspects – aroma, looks and flavour. The combination of tomatoes, corn, carrots, capsicum and onions makes it colourful, tasty and healthy. Arrange the vegetables neatly to differentiate the three colours well.
- Heat the oil in a pan, add the onions and fry till they are golden brown.
- Add the tomatoes and salt and stir for some time. Remove from the fire and keep aside.
- Put the corn, capsicum and carrot in 3 small bowls.
- Add 1 teaspoon of lemon juice and salt in each bowl. Mix well and keep aside.
- Heat and grease a non-stick tava on a medium flame.
- Put 1 ladle of the batter on it.
- Spread 1 tablespoon of the onion-tomato mixture in it.
- Spread the corn, capsicum and carrot mixture on top of this mixture in such a way that you get three different coloured portions on your uttappam.
- Cook till done on both the sides, using a little oil.
- Repeat with the remaining batter and mixture.
- Serve hot with coconut chutney.
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