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Soft, savory pancakes from South India made with a fermented rice and lentil batter. Topped with crisp onions and juicy tomatoes, they are a wholesome and delicious breakfast, perfect with chutney and sambar.
For 4 servings
Soak Rice and Lentils
Grind the Batter
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Soft, savory pancakes from South India made with a fermented rice and lentil batter. Topped with crisp onions and juicy tomatoes, they are a wholesome and delicious breakfast, perfect with chutney and sambar.
This south_indian recipe takes 45 minutes to prepare and yields 4 servings. At 334.28 calories per serving with 9.2g of protein, it's a moderately challenging recipe perfect for breakfast or brunch or lunch or snack.
Ferment the Batter
Prepare Toppings and Final Batter
Cook the Uttapams
Add finely grated carrots, chopped bell peppers (capsicum), and sweet corn kernels to the topping mix for extra nutrition and color.
Sprinkle grated or crumbled paneer along with the vegetable toppings for a protein-rich version.
After pouring the batter, sprinkle a generous amount of Idli Podi (gunpowder) on top before adding oil and cooking.
A kid-friendly favorite. Sprinkle grated mozzarella or cheddar cheese on top of the vegetables before flipping.
The fermentation process breaks down complex nutrients and introduces beneficial probiotics, making uttapam easy to digest and supportive of a healthy gut microbiome.
Urad dal is a key ingredient and is rich in protein, which is essential for muscle repair, growth, and overall body function.
The combination of rice and lentils provides complex carbohydrates that release energy slowly, keeping you full and energized for longer periods.
Made from naturally gluten-free rice and lentils, uttapam is an excellent and safe choice for individuals with celiac disease or gluten sensitivity.
A medium-sized homemade uttapam (made from about 1/2 cup of batter) has approximately 150-180 calories, depending on the amount of oil and toppings used.
Yes, uttapam is a very healthy dish. It's a balanced meal containing carbohydrates from rice, protein from lentils, and vitamins from vegetables. The fermentation process makes it easy to digest and good for gut health. It is also typically low in fat.
Common reasons for poor fermentation include: cold weather, using old or poor-quality urad dal, adding salt before fermentation, or using chlorinated tap water. Ensure your ingredients are fresh and place the batter in a warm spot.
The main differences are in thickness and preparation. Dosa batter is spread thin to make a crispy crepe, while uttapam batter is poured thick like a pancake. Uttapams are also cooked with toppings directly embedded into the batter, whereas dosas are typically filled after cooking.
Absolutely! Uttapam is a great way to use leftover batter. If the batter is too thin (like for dosa), you can thicken it by adding a few tablespoons of rice flour or fine semolina (rava).
Store the fermented batter in an airtight container in the refrigerator for up to 3-4 days. The batter will become more sour over time, which some people enjoy.