Go Back
Best Uttapam Recipe

Uttapam Recipe

Uttapam is a thick, savory South Indian pancake made from a fermented rice and lentil batter, topped with fresh vegetables. This Best Uttapam Recipe shows you how to create a fluffy, crispy uttapam with toppings like onions, tomatoes, and green chilies. Perfect for a nutritious breakfast or light meal, uttapam is best served with coconut chutney or sambar for a traditional South Indian experience.
Print Recipe Pin Recipe
Prep Time 1 hour 15 minutes
Cook Time 20 minutes
Total Time 1 hour 35 minutes
Course Breakfast, Main Course
Cuisine South Indian
Servings 4 People
Calories 180 kcal

Equipment

  • Large bowl (for soaking and fermenting batter)
  • Blender or wet grinder (to prepare batter)
  • Nonstick skillet or tawa
  • Spatula

Ingredients
  

For the Batter:

  • 1 cup rice preferably parboiled rice
  • 1/2 cup urad dal
  • 1 tbsp fenugreek seeds
  • salt to taste
  • water as need for batter consistency

For the Toppings:

  • 1 small onion finely chopped
  • 1 small tomato finely chopped
  • 1 green chili chopped
  • 1 small carrot grated
  • 1 tbsp fresh cilantro chopped
  • 1 tbsp freshh curry leaves chopped
  • 2 tbsp oil for cooking

Instructions
 

  • 1. Prepare the Batter
    Rinse and soak the rice, urad dal, and fenugreek seeds in separate bowls for at least 4-6 hours or overnight. Drain the water, and grind the rice, dal, and fenugreek seeds together into a smooth batter, adding water as needed to achieve a thick yet pourable consistency.
    Transfer the batter to a large bowl, add salt, and mix well. Cover and let the batter ferment for 8-12 hours in a warm place until it doubles in size and develops a slightly sour aroma.
    2. Prepare the ToppingsWhile the batter ferments, prepare your vegetable toppings. Finely chop the onions, tomatoes, green chili, cilantro, and curry leaves. Grate the carrots and set everything aside.
    3. Cook the Uttapam
    Heat a nonstick skillet or tawa over medium heat and drizzle a little oil. Pour a ladleful of batter onto the center of the skillet and gently spread it to form a thick pancake.
    Immediately sprinkle the chopped vegetables (onions, tomatoes, carrots, green chili, cilantro, and curry leaves) on top of the batter while it is still wet. Gently press down the toppings with a spatula.
    Drizzle a little more oil around the edges of the uttapam. Cook for 2-3 minutes until the base turns golden and crispy. Flip the uttapam carefully and cook the other side for another 1-2 minutes.
    4. Serve Hot
    Once cooked, remove the uttapam from the skillet and serve it hot. Uttapam pairs well with coconut chutney, sambar, or tomato chutney for a complete South Indian meal.

Notes

  • Batter Consistency: The batter for uttapam should be slightly thicker than dosa batter but still pourable. Adjust the water as needed to get the perfect texture.
  • Fermentation: Fermenting the batter is crucial for the fluffy texture and slight tangy taste of the uttapam. In colder climates, fermentation may take longer, so allow extra time if needed.
  • Customizable Toppings: Feel free to experiment with other toppings like bell peppers, spinach, or corn to make it your own.
QR Code linking back to recipe