Uttapam
A savory South Indian pancake made with fermented rice and lentil batter, topped with vegetables.
10 mins
Prep Time
15 mins
Cook Time
2
Servings
Ingredients
- 1 cup idli/dosa batter (fermented rice and lentil batter)
- 1/4 cup finely chopped onions
- 1/4 cup finely chopped tomatoes
- 1/4 cup finely chopped bell peppers
- 1/4 cup grated carrots
- 2 green chilies, finely chopped
- 1 tbsp chopped coriander leaves
- 1/2 tsp salt
- 2 tbsp oil or ghee
Nutrition Facts
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Instructions
Prepare the batter: Ensure the idli/dosa batter is well-fermented and slightly thick. Add salt and mix well.
Heat the pan: Heat a non-stick or cast-iron skillet over medium heat. Lightly grease it with oil.
Pour the batter: Pour a ladleful of batter onto the skillet and spread it gently into a thick pancake (about 1/2 inch thick).
Add toppings: Sprinkle chopped onions, tomatoes, bell peppers, carrots, green chilies, and coriander leaves evenly over the batter.
Cook the uttapam: Drizzle a little oil or ghee around the edges. Cover and cook on medium heat for 2-3 minutes until the bottom turns golden brown.
Flip and cook: Flip the uttapam and cook the other side for another 2-3 minutes until fully cooked and crispy.
Serve hot: Remove from the pan and serve hot with coconut chutney or sambar.
Chef's Tips
- Batter Consistency: The batter should be thick but pourable. If it’s too thin, the uttapam will spread too much.
- Fermentation: Properly fermented batter gives the best flavor. Ferment overnight or for at least 8 hours.
- Toppings Variations: You can add other vegetables like grated beetroot, cabbage, or spinach for more nutrition.
- Crispy Edges: For crispier edges, cook on slightly higher heat without covering.
- Leftover Batter: Store leftover batter in the fridge for up to 2 days. Stir well before using.
