Veggie Oothappams

My husband is a big fan of these thick dosas or uthappams and i used to primarily make them with just onions... and sometimes as a variation in the kadai - Kal Dosai. I remember having one at Murugan Idli shop in madurai which was made with shallots and it was just so yummy. When I tried making this with several veggies, I found that they didn't get embedded well enough in the batter & turned kind of messy when I flipped them over but a good friend, Latha, showed me her tricks to do this well and we had some tasty, colorful oothapams at her place and i've been following that method since.

VEGETABLE UTHAPPAM / OOTHAPPAM

Ingredients:
Dosa Batter - as required (preferably on the sour side)
Onion / Shallots - half cup, chopped
Green bell pepper - half cup, chopped
Carrots - 1 big, shredded
Tomato - 1 firm plum tomato, deeseded & chopped
Coriander leaves - 2 to 3 tbsp, chopped
Green Chillies - 2 to 3, minced
Salt - to taste to add to veggies
Oil - to cook

Method:
1) Mix all the chopped veggies & coriander leaves in a bowl with a few pinches of salt. Add salt just before making the oothapams.

2) Heat dosaikal / tawa and when hot enough (few drops of water sprinkled, sizzle & disappear), pour dosa batter and make a thick circle - no need to spread around too much.

3) Sprinkle the veggies generously as a layer on top of the oothapam and drizzle oil on the top. Cover this and allow to cook until the top looks almost set and the bottom is light golden.

4) Remove cover, flip over and press down so the veggies get into the batter and allow the other side to cook until done. Uthapams are now ready... we usually have this with idli milagai podi.