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Uttapam Recipe

Uttapam Recipe

Uttapam is a thick, savory South Indian pancake made from fermented rice and lentil batter, typically topped with onions, tomatoes, green chilies, and cilantro. Softer and spongier than dosa, it’s cooked until golden brown and served hot with coconut chutney and sambar. A popular breakfast or snack, it’s both hearty and flavorful.
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Prep Time 10 minutes
Cook Time 20 minutes
Fermentation Time 8 minutes
Total Time 30 minutes
Servings: 3 servings (6 uttapams)
Course: Breakfast, Main Course, Snack
Cuisine: Indian, South Indian, Tamil Nadu
Calories: 160
Ingredients Equipment Method Notes

Ingredients
  

For Uttapam Batter
  • 2 cups dosa/idli batter fermented
  • 2-3 tbsp water if batter is too thick
For Topping (Classic)
  • 1 onion finely chopped
  • 1 tomato deseeded and finely chopped
  • 1-2 green chilies finely chopped
  • 2 tbsp coriander leaves finely chopped
For Cooking
  • 2-3 tbsp oil or ghee
For Serving
  • 1 cup coconut chutney
  • 1 cup sambar

Equipment

  • Dosa tawa or non-stick pan
  • Ladle
  • Spatula

Method
 

  1. Use fermented dosa/idli batter. If the batter is too thick, add a little water to achieve a thick but pourable consistency (thicker than dosa batter).
  2. Finely chop onions, tomatoes, green chilies, and coriander leaves. Keep them ready.
  3. Heat a dosa tawa or non-stick pan over medium heat. Grease lightly with oil.
  4. Pour a ladleful of batter onto the center of the tawa. Do not spread thin—let it settle into a thick circle (about ½ inch thick and 4-5 inches diameter).
  5. Sprinkle chopped onions, tomatoes, green chilies, and coriander leaves evenly over the uttapam, pressing lightly so they stick.
  6. Drizzle ½–1 tsp oil or ghee around the edges and on top. Cover with a lid and cook on medium-low heat for 2–3 minutes.
  7. When the bottom turns golden brown and the top looks set, flip the uttapam using a spatula.
  8. Cook the other side for 1–2 minutes until lightly golden. Press gently with the spatula.
  9. Remove from tawa and serve hot. Repeat with remaining batter and toppings.
  10. Serve uttapam with coconut chutney and sambar.

Notes

Batter: Use well-fermented dosa/idli batter. Older, slightly sour batter makes tastier uttapam. Consistency should be thick but pourable.
Toppings: Classic toppings are onions, tomatoes, green chilies, and cilantro. Press toppings gently into batter so they stick.
Cooking: Cook on medium-low heat to ensure the center cooks through. Covering helps the uttapam cook evenly and become soft.
Serving: Best served hot. Can be cut into wedges for easy eating.
Variations: Add grated carrots, capsicum, or corn for mixed veg uttapam. Sprinkle cheese for a fusion version.