Indian Cuisine

Uttapam Recipe – Indian Special

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Uttapam Recipe – Indian Special

Uttapam is a popular South Indian breakfast dish made from a fermented rice batter. Unlike the crispy dosa, uttapam is thicker and topped with various vegetable toppings such as onions, tomatoes, chilies, and cilantro. These savory pancakes are soft and fluffy on the inside with a slightly crispy edge, making them a delightful and nutritious meal option.

  • Prep Time10 min
  • Cook Time30 min
  • Total Time40 min

Uttapam Ingredients :

  • 4 cups of Idli Batter
  • ¼ cup water
  • 1 teaspoon kosher salt
  • Toppings:
  • 1 medium red onion, finely diced
  • 2 tomatoes, finely diced
  • 2 to 4 green chilies, finely diced
  • ½ cup cilantro, finely chopped
  • ¼ cup ghee (use oil as a vegan substitute)

How To Make Uttapam Recipe

1

Add salt and water to the idli batter until it reaches a pancake-batter-like consistency. Heat a non-stick pan over medium heat and lightly grease with ghee or oil.

2

Pour about 2 ladlefuls (approximately 1/2 cup) of batter onto the pan to form a 6-inch pancake. Adjust thickness according to preference. Sprinkle 1 tablespoon of diced onion, tomato, 1/4 teaspoon of green chili, and 1/2 tablespoon of chopped cilantro evenly over the uttapam. Air bubbles will form in the center and the edges will begin to turn golden brown. The top of the batter will also appear dry/cooked.

3

Carefully lift the uttapam from the sides towards the center using a thin silicone spatula and flip it over. Allow the top side to cook for 1 to 2 minutes until the onions start to caramelize. Remove the uttapam from the pan and serve with the topping side up, accompanied by coconut chutney or cilantro mint chutney and sambar. Repeat with the remaining batter.

Recipe Notes

Soaking Rice and Lentils: Soak the rice and urad dal for at least 6–8 hours or overnight to ensure proper fermentation.

Fermentation Time: Allow the batter to ferment in a warm place for 8–12 hours until it becomes slightly bubbly and increases in volume.

Cooking Tips: Use a non-stick pan or cast-iron skillet for even cooking. Ensure the pan is moderately hot before pouring the batter to achieve the desired texture.

Serving Suggestions: Serve uttapam hot with coconut chutney, sambar, or tomato chutney for a complete meal.

Storage: Leftover batter can be stored in the refrigerator for up to 2 days. Stir well before using.

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