Tricolour Uttapam is a soft, fluffy uttapam made with sooji and curd, coloured naturally using spinach and carrot. It’s festive, nutritious, and perfect for special occasions or kids’ meals.

What is Tricolour Uttapam?

Tricolour Uttapam is a steamed-then-pan-cooked savoury pancake where three naturally coloured batters—plain, spinach, and carrot—are cooked together to form a tiranga pattern.

Main Ingredients of Tricolour Uttapam

Sooji (semolina) – 1 cup
Curd – 1 cup
Salt – to taste
Water – as needed
Eno – 1 tsp
Spinach paste – 3 tbsp
Carrot juice – 3 tbsp
Oil – for cooking

What Is So Special About Tricolour Uttapam?

The uttapam gets its colours naturally without food colouring, making it healthy and visually striking. The soft texture and mild flavour make it great for all ages.

Quick and Easy Tricolour Uttapam

This recipe needs minimal prep and cooks quickly on a non-stick pan, making it ideal for festive breakfasts or brunch.

How to Make Tricolour Uttapam

1. Step 1:
   Mix sooji and curd well and let it rest for 15 minutes to hydrate. Add salt and divide the batter into three equal portions.

2. Step 2:
   Keep one portion plain with a little water, mix spinach paste into the second, and carrot juice into the third. Add eno to all three, mix gently, pour batter in a tiranga pattern on a non-stick pan, cook on both sides till golden.

Expert Tips

1. Keep the batter thick but pourable

2. Cook on low to medium heat for even cooking

Recipe Card

Tricolour Uttapam

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Category

Breakfast

Servings

3

Prep Time

10 minutes

Cook Time

15 minutes

Calories

220

Soft and fluffy Tricolour Uttapam made with sooji, curd, spinach, and carrot. A festive Indian breakfast recipe using natural colours.

Author:

Samridh

Ingredients

• • Sooji – 1 cup

• • Curd – 1 cup

• • Salt – to taste

• • Water – as needed

• • Eno – 1 tsp

• • Spinach paste – 3 tbsp

• • Carrot juice – 3 tbsp

• • Oil – for cooking

Directions

1. Mix sooji and curd; rest for 15 minutes.

2. Add salt and divide batter into three bowls.

3. Add water to one, spinach paste to second, carrot juice to third.

4. Add eno, mix gently.

5. Pour batter in tricolour pattern on a greased non-stick pan.

6. Cook on both sides till soft and lightly golden.

Recipe Video

Recipe Note

Serve hot with coconut chutney or green chutney. Adjust water to maintain a smooth batter consistency.