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3 Pink Uttapam with Beets & Veggies over crumbled brown paper

Nutritious Pink Uttapam with Beets & Veggies

This thick pancake is made with dosa batter, beets & veggies. It's a quick, light & delicious pink uttapam that's served either for breakfast or as a snack.
Course Breakfast, Snack
Cuisine Asian, Indian, South Indian
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes


  • 2.5 cups dosa batter
  • 1 onion
  • 2 tomatoes
  • 2 beets
  • 3-4 green chillies
  • 4-5 curry leaves
  • 1/4 cup chopped cilantro
  • 1 cup chopped spinach
  • 1 tsp roasted cumin powder
  • salt as required
  • ghee/oil as required


  • First you need dosa batter and you can learn on how to nail that recipe here. Either you can make it at home like I do or nowadays you even get homemade quality batter in the Indian grocery store which you can totally get! Transfer the batter to a mixing bowl. To that add chopped onions, tomatoes, boiled and chopped beets, minced green chillies, chopped curry leaves, chopped spinach and cilantro. Feel free to add in any more veggies that you like - cabbage, carrots, green peas, kale, cucumber, etc. Add salt and roasted cumin powder. Give the batter a good mix. Heat a pancake pan and pour a spoonful of this batter and cook it like a pancake evenly on both sides. Drizzle ghee/oil around it while cooking the uttapam. Make as many as you need and store the remaining batter in the refrigerator. Serve them warm.