Uttapam
Recipe 41. A thick, soft South Indian rice-and-lentil pancake topped with chopped vegetables. Difficulty: Intermediate. Dietary labels: Vegan, Vegetarian, Gluten-Free, Dairy-Free. Nutrition per uttapam (without toppings).
⏱️ Prep: 600 min🍳 Cook: 20 min🍽️ Makes 6
Nutrition
120
Calories
3g
Protein
22g
Carbs
2.5g
Fat
Ingredients
| 200 g | dosa rice (or parboiled rice) | |
| 100 g | whole urad dal | |
| 1/2 tsp | 2.5 ml | fenugreek seeds |
| 1/2 tsp | 2.5 ml | salt |
| as needed | water | |
| 1 tbsp | 15 ml | finely chopped onion (topping) |
| 1 tbsp | 15 ml | finely chopped tomato (topping) |
| 1 tbsp | 15 ml | finely chopped green bell pepper (topping) |
| 1 tbsp | 15 ml | fresh coriander (topping) |
| 1 | green chilli, finely chopped (optional, topping) | |
| — | oil for cooking |
Instructions
For toppings (per uttapam): 1 tbsp finely chopped onion, 1 tbsp finely chopped tomato, 1 tbsp finely chopped green bell pepper, 1 tbsp fresh coriander, 1 green chilli finely chopped (optional), oil for cooking.
Method:
- Make batter: Same as dosa batter (see recipe 29). Soak rice, urad dal, and fenugreek for 6 hours, grind smooth, ferment overnight.
- Heat a non-stick tawa over medium heat. Lightly grease with oil.
- Pour a ladleful of batter onto the centre. Do not spread thin – keep it thick (about 1 cm).
- Sprinkle the mixed toppings (onion, tomato, bell pepper, coriander, chilli) evenly over the wet surface. Press gently so toppings stick.
- Drizzle a few drops of oil around the edges. Cook until the bottom is golden brown and crisp (about 3–4 minutes).
- Flip carefully with a spatula and cook the topping side for 1 more minute.
- Serve hot with coconut chutney and sambar.
Chef's tip: Uttapam is thicker and softer than dosa. For a softer uttapam, cover the pan with a lid for 1 minute while cooking the first side – the steam will cook the top without flipping.