Wednesday, February 17, 2016

Posted by Mala at 1:00:00 AM 1 comment
Oothappams is a filling tiffin variety, you can add as many vegetables as you want. For fussy children, this is best, silent way to add more vegetables in their diet. To be honest, you don't require any chutney or molagappodi for this. All the flavours are well prevalent  inside these Oothappams


Dosa batter - Roughly 15-20 big ladles
Salt - 1/2 tsp
Onion - 1, very finely chopped
Green bell pepper - 1, finely chopped
Carrot - 1, grated
Green chillies - 3-4, deseeded, and finely chopped
Rice flour - 3 tsps
Dosa molagappodi - 2 tsps
Fresh coriander leaves, chopped - 1/2 cup

Cooking oil - as required to make Oothappams

Recipe Cuisine: South Indian; Category: Breakfast; dinner
Prep time: 10 mts; Cooking time: roughly 20-25 minutes

Yields 7 mini Oothappams, and 16 regular Oothappams

Mix all the above shown vegetables with the batter, and add the fresh chopped coriander / cilantro also.

Heat a nonstick mini oothappam pan, drizzle 2 drops of oil on each compartment

After the pan becomes heated, lower the flames, pour the mixed batter, and drizzle 1-2 drops of oil around each mini oothappam.

Flip over, after the bottom side becomes golden in colour. Wait till the bottom side again gets golden, and .....

remove them.

                                   Heat the dosa tava, after it becomes hot, pour the batter to form a thick oothappam, drizzle oil around, always remembering to lower the flames, after the batter is poured.

Flip over, after the bottom gets golden, now wait for this side bottom to get nicely golden in colour, and remove.

The soft, porous, Oothappams, loaded with lot of veggies are ready. Serve with chutney or sambar of your choice. 

This post first appeared in

I would love to hear your comments on this recipe.


  1. Mouth watering aromatic dosas. Goodness poured lavishly into the roundlets. No botheration about sidies. Thanks for posting


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