Master The Art Of Making Uttapam With Our Easy Recipe

Uttapam is a thick, savory pancake from South India made with fermented rice and lentil batter. It is topped with various vegetables, making it a nutritious meal. To make it, soak the rice and lentils, grind them into a batter, and let it ferment. Cook the uttapam on a skillet and enjoy it with chutney or sambar.

Harpreet Kour Updated: Oct 26, 2024 8:00 AM IST

Uttapam is a thick South Indian pancake made from fermented rice and lentil batter, topped with a variety of vegetables. To prepare, soak rice, urad dal, and optional chana dal for several hours, then grind them into a smooth batter and allow it to ferment. Once fermented, the batter is spread onto a skillet, topped with chopped vegetables, and cooked until golden. Serve the uttapam hot with coconut chutney or sambar for a delightful meal. You can customize toppings based on your preference, adding ingredients like spinach or paneer. Uttapam is a nutritious dish perfect for breakfast, lunch, or dinner.

Ingredients

For the Batter:

  • 1 cup rice (preferably parboiled or idli rice)
  • 1/4 cup urad dal (split black gram)
  • 1/4 cup chana dal (split chickpeas) (optional)
  • 1/4 teaspoon fenugreek seeds (methi)
  • Salt to taste
  • Water (as needed)

For Topping:

  • 1 medium onion, finely chopped
  • 1 medium tomato, finely chopped
  • 1-2 green chilies, finely chopped (adjust according to taste)
  • 1/4 cup bell peppers (capsicum), finely chopped
  • 1/4 cup carrots, grated
  • 1-2 tablespoons coriander leaves, chopped
  • Oil or ghee (for cooking)

Instructions

Step 1: Soaking the Ingredients

  • Rinse and Soak: Rinse the rice, urad dal, and chana dal (if using) separately under running water until the water runs clear.
  • Soak: Soak the rice and lentils in enough water for at least 4-6 hours or overnight. Also, soak fenugreek seeds along with the lentils.

Step 2: Grinding the Batter

  • Drain and Blend: After soaking, drain the water from the rice and lentils. In a blender or wet grinder, add the soaked rice, urad dal, chana dal, and fenugreek seeds.
  • Add Water: Add a little water and blend to a smooth batter. The consistency should be slightly thicker than pancake batter. Add more water as needed while blending.
  • Ferment: Transfer the batter to a large bowl, cover it with a cloth or lid, and let it ferment in a warm place for 8-12 hours or until it has doubled in volume and is slightly bubbly. Fermentation time may vary based on the temperature.

Step 3: Preparing the Uttapam

  • Check the Batter: Once fermented, stir the batter gently. Add salt to taste and mix well. If the batter is too thick, you can add a little water to adjust the consistency.
  • Prepare the Toppings: In a small bowl, mix together the chopped onions, tomatoes, green chilies, bell peppers, carrots, and coriander leaves.

Step 4: Cooking Uttapam

  • Heat the Pan: Heat a non-stick skillet or a cast-iron tava over medium heat. Once hot, drizzle a little oil or ghee to grease the surface.
  • Pour the Batter: Pour a ladleful of batter onto the skillet and spread it gently in a circular motion to form a thick pancake (about 1/2 inch thick).
  • Add Toppings: Immediately sprinkle a generous amount of the vegetable mixture on top of the batter. Press them gently into the batter with a spatula.
  • Cook: Drizzle a little oil or ghee around the edges of the uttapam. Cook on medium heat for about 3-4 minutes, or until the underside turns golden brown and the top is cooked. You can cover the skillet with a lid to help the toppings cook evenly.
  • Flip (Optional): If you prefer, you can flip the uttapam to cook the other side for another 1-2 minutes, but it's not necessary since the top usually cooks well.
  • Remove and Serve: Once cooked, gently remove the uttapam from the skillet and place it on a serving plate. Repeat the process with the remaining batter, adding more oil as needed.

Step 5: Serving Suggestions

  • Serve the uttapam hot with coconut chutney, tomato chutney, or sambar on the side. It can also be enjoyed plain or with a dollop of butter.

Tips for Perfect Uttapam

  • Fermentation: Make sure the batter is well-fermented for a soft and fluffy texture.
  • Thickness: Keep the uttapam thick to maintain moisture and tenderness.
  • Toppings: You can customize the toppings based on your preference; options include spinach, corn, or paneer.
  • Temperature: Cook on medium heat to ensure the inside cooks thoroughly without burning the outside.

Conclusion

Uttapam is a versatile and nutritious dish that can be enjoyed for breakfast, lunch, or dinner. By following this detailed recipe, you can create fluffy and flavorful uttapams that will impress your family and friends. Enjoy experimenting with different toppings and dips.