Recipe for Uttapam
Uttapam is yet another popular south Indian breakfast. Some day back, I posted the recipe for Masala Dosa, which is a thin pancake made with fermented batter made from rice and lentils. The difference between dosa and uttapam is that while dosa is usually thin, uttapam is slightly thick. In addition, while in dosa, various vegetable curries are served with the dosa or are folded into it after pan-frying the dosa; in the case of uttapam, the vegetables are added while making the pancake, and then the pancake is fried. To understand this better, check out the recipe below.
The ingredients, however, for making dosa and uttapam batter are the same:
Ingredients needed to make Uttapam Batter:
- 4 cups Idly/Dosa Rice
- 1 cup Urad Dal (Black lentils without skin)
- 1 tbsp Fenugreek Seeds
- Salt; to taste
- Water; to soak the rice and lentils; to make the batter and to adjust the consistency of the batter
Ingredients for making the Uttapams (8-10 Uttapams):
- Uttapam Batter
- 1 Big Onion; finely chopped
- 1 Big Tomato; finely chopped
- 4 tbsp Chopped Coriander leaves
- 1 tbsp finely chopped green chillies
- Oil, for pan-frying the Uttapams
Method to make Uttapam Batter:
- Combine rice and fenugreek seeds. Wash and soak them for 6-8 hours in 5 cups of water.
- Wash the lentils and soak them for 6-8 hours in 2½ cups of water.
- After 8-10 hours, you will see that the grains have swelled up.
- Grind them separately. Then combine and mix well. If needed, add water.
- Cover and let it ferment for 8-10 hours in a warm place.
- After 8-10 hours, you will notice that the batter has risen. Mix well.
- Add salt. Add water if needed and adjust the consistency.
Method to make Uttapams:
- Mix all the chopped vegetables- onions, tomatoes, green chillies and coriander leaves.
- Heat a pan. Brush oil on the surface. Reduce the heat to low. Pour 1-1½ladle of the batter on the pan and spread it in a circular fashion. It should not be very thin.
- Spread the vegetable mix on the pancake. Drizzle oil on the edges.
- On medium heat, cook it for about 10-15 seconds. Then turn it.
- Brush oil on the surface and along the edges and fry on medium heat until the uttapam is fully cooked and the vegetables get a slight char.
- This way, make all the Uttapams.
- Serve hot with sambar and/or chutney.
Check out these chutney recipes. You can pair any of them with these uttapams.
Check out other recipes from my kitchen here.
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Here is the recipe in printable format:
Recipe for Uttapam
Uttapam is a popular south Indian recipe. It is a pancake made from fermented rice and lentil batter and topped with vegetables.
Equipment
- Mixing bowl
- Pan
Ingredients
Ingredients needed for Uttapam Batter
- 4 cups Parboiled Rice (Idly/Dosa Rice)
- 1 cup Urad Dal (Black lentils without skin)
- 1 tbsp Fenugreek Seeds
- Salt; to taste
- Water; to soak the rice and lentils; to make the batter and to adjust the consistency of the batter
Ingredients for making the Uttapams (8-10 Uttapams)
- Uttapam Batter
- 1 Big Onion; finely chopped
- 1 Big Tomato; finely chopped
- 4 tbsp Chopped Coriander leaves
- 1 tbsp finely chopped green chillies
- Oil, for pan-frying the Uttapams
Instructions
Method to make Uttapam Batter
- Combine rice and fenugreek seeds. Wash and soak them for 6-8 hours in 5 cups of water.
- Wash the lentils and soak them for 6-8 hours in 2½ cups of water.
- After 6-8 hours, grind them separately. Then combine and mix well. If needed, add water. Cover and let it ferment for 8-10 hours in a warm place.
- After 8-10 hours, you will notice that the batter has risen. Mix well.
- Add salt. Add water if needed and adjust the consistency.
Method to make Uttapam
- Mix all the chopped vegetables- onions, tomatoes, green chillies and coriander leaves.
- Heat a pan. Brush oil on the surface. Reduce the heat to low. Pour 1-1½ladle of the batter on the pan and spread it in a circular fashion. It should not be very thin.
- Spread the vegetable mix on the pancake. Drizzle oil on the edges.
- On medium heat, cook it for about 10-15 seconds. Then turn it.
- Brush oil on the surface and along the edges and fry on medium heat until the uttapam is fully cooked and the vegetables get a slight char.
- Serve hot with sambar and/or chutney.
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