Uttapam (South Indian Savory Rice Pancake)

About This Recipe

Uttapam is a thicker, fluffier cousin of dosa, made from the same fermented rice and lentil batter but cooked more like a pancake. Vegetables (onions, tomatoes, peppers, carrots) are pressed into the top, creating a savory, textured pancake that's crispy on the bottom and soft in the middle. Served hot with sambar (lentil curry) and coconut chutney, it's a beloved breakfast or snack across South India.

Ingredients

Serves 4

• 1 cuprice
• 1/3 cupsplit black gram (urad dal)
• 1/2 tspsalt
• 1/4 tspasafoetida
• 1 mediumonion, finely chopped
• 1 largetomato, finely chopped

Instructions

1. 1

   Ferment the batter

   Soak rice and urad dal separately for 4 hours. Grind together with salt and asafoetida into a smooth batter (thicker than dosa batter). Let ferment 6–8 hours or overnight.

2. 2

   Prepare toppings

   Chop onions, tomatoes, peppers, and carrots. Have ready before cooking.

3. 3

   Cook uttapam

   Heat a griddle (tawa) and lightly oil it. Pour a large spoonful of batter (more than dosa) and spread gently into a thick circle about 5 mm thick. Don't spread it paper-thin like dosa.

4. 4

   Add toppings and finish

   While the bottom is cooking (about 1 minute), sprinkle vegetables on top. Cook until the bottom is golden and crispy, about 2 minutes. Drizzle with oil or ghee around edges and cook another 30 seconds.

Variations

• •

  Make with just onions (onion uttapam)

• •

  Add grated coconut and peas

• •

  Use different vegetable combinations based on season

Storage

Best eaten immediately after cooking. Batter keeps 4–5 days refrigerated.

Frequently Asked Questions