Uttapam
A thick, soft South Indian pancake made with fermented rice and urad dal batter, topped with onion, tomato, green chili, and coriander. It cooks up fluffy inside with lightly crisp edges and is perfect as part of a breakfast or light meal.
For 4 servings
- prep · ~360 min
Soak the rice and dal.
1.Rinse the rice well and place it in a bowl with enough water to cover.2.Rinse the urad dal and soak it in a separate bowl with the fenugreek seeds.3.Leave both bowls to soak for 6 hours. - mix · ~15 min
Grind the batter.
1.Drain the soaked urad dal and fenugreek seeds.2.Grind them with a little water to a smooth, fluffy batter.3.Drain the rice and grind it separately with a little water to a slightly coarse batter.4.Mix both batters together in a large bowl until well combined.TIPKeep the batter thick. A loose batter spreads too much and will not hold the toppings well. - rest · ~480 min
Ferment the batter.
Cover the bowl and leave the batter in a warm spot for 8 hours or until airy and slightly risen.
- mix · ~5 min
Season the batter and prepare the topping.
1.Stir the fermented batter gently and add the salt.2.Mix the chopped onion, tomato, green chili, and coriander leaves in a small bowl.3.Keep the topping ready near the stove. - fry · ~6 min
Cook the first uttapam.
1.Heat a tawa or skillet over medium heat and lightly grease it with oil.2.Pour a ladle of batter onto the center and spread gently into a thick round.3.Scatter some of the onion topping over the surface and press it lightly.4.Drizzle a little oil around the edges and cook until the bottom is golden and the top looks set.5.Flip and cook the other side until lightly golden.TIPCook on medium heat so the center cooks through before the outside browns too quickly. - fry · ~15 min
Cook the remaining uttapam.
Repeat with the remaining batter, topping, and oil to make 4 uttapam in total.
- serve
Serve the uttapam hot.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1If your kitchen is cool, ferment the batter in the oven with just the light on so it turns airy and slightly risen.
- 2Keep the rice batter a little coarse and the urad batter fluffy; that contrast gives uttapam its soft body and light bite.
- 3Remove tomato seeds as written and pat the chopped topping dry so excess moisture does not make the surface soggy.
- 4Spread the batter thick, not thin like dosa, or the uttapam will lose its signature fluffy center.
- 5Press the onion-tomato topping in lightly after scattering so it adheres well and does not fall off during flipping.
- 6Wait to flip until the top looks mostly set and the edges are golden; flipping too early can tear the uttapam.
- 7Leftover batter keeps well in the fridge for a couple of days; stir gently before using and add salt only after fermentation.
Adapt it for your goals.
Instant
Use leftover idli or dosa batter instead of starting from scratch when you want quicker uttapam with the same familiar flavor.
vegetable loadedVegetable-loaded
Add grated carrot, finely chopped capsicum, or shredded cabbage to the topping for more texture and a heartier breakfast.
milletMillet
Replace part of the rice with little millet or foxtail millet for a nuttier taste and a more wholesome variation.
cheeseCheese
Top with a little grated cheese after the vegetable mixture for a kid-friendly uttapam with extra richness.
Why this is on our healthy list.
Fermented and Easier to Digest
The fermented rice and urad dal batter is traditionally valued for being lighter and more digestible than an unfermented mixture.
Balanced Grain and Lentil Base
Rice paired with urad dal gives this dish a more balanced nutritional profile than a plain rice pancake.
Vegetable Topping Adds Freshness
Onion, tomato, green chili, and coriander contribute plant compounds, freshness, and color without making the dish heavy.
Frequently asked questions
Usually the room was too cool or the batter was ground too thick or too thin. Keep it in a warm spot and allow enough time until it looks airy and slightly risen.
