Uttapam or Uthappam is a scrumptious South Indian tiffin breakfast of thick pancakes made with both idli batter or dosa batter. It’s a in style and wholesome breakfast alternative like idli and dosa. Right here I share uttapam recipe from scratch made with fermented rice and urad dal batter. These delicate and crispy fermented pancakes are gluten-free as nicely.
I’ve shared right here 3 ways to make Uttapam.
- Plain Uttapam – Also called Sada Uttapam
- Onion Uttapam – Topped with onions
- Onion Tomato Uttapam – Made with a mixture of onions and tomatoes (talked about solely within the recipe card)
Basic Uttapam Recipe
On this uttapam recipe I’ve proven the strategy of creating them with a multi-purpose batter that can be utilized to make idli and dosa as nicely. Your entire steps of soaking rice and lentils, to grinding and fermenting the batter is proven intimately.
It’s also possible to make them with leftover dosa batter or idli batter.
As with every fermented batter or dough, temperature performs an important position within the fermentation course of. So just be sure you preserve the batter in a heat place or ferment for an extended time, if the temperature is on the cooler facet in your metropolis.
With this batter recipe, it’s also possible to make idli on the primary day after the batter is fermented and uttapam on the second day.
Serve them with coconut chutney and sambar by the facet and have a scrumptious South Indian breakfast or brunch. It may also be packed for lunch field and they’re going to stay delicate.
Learn how to make Uttapam Recipe
Soaking
1. In a bowl take ½ cup husked entire urad dal (husked black gram) and ¼ teaspoon fenugreek seeds (methi seeds). It’s also possible to use break up husked urad dal as an alternative of husked entire urad dal.
2. Rinse each the urad dal and fenugreek seeds for a few occasions in contemporary water.
3. Then soak in 1 cup water for 4 to five hours.
4. In one other bowl take 2 cups parboiled rice or idli rice.
5. Rinse the parboiled rice or idli rice a few occasions. Maintain apart.
6. Add 2 cups of water. Combine nicely and soak all the pieces for 4 to five hours.
Making Batter
1. Pressure the urad dal and reserve the water. Maintain this water for mixing or grinding the dal.
2. Use the moist grinding blade within the jar for mixing each urad dal and rice. Add the strained urad dal within the grinder or blender jar.
3. First add ¼ cup of the reserved water and mix for some seconds. Then add the remainder of the ¼ cup water and proceed to mix until the batter is gentle, clean and fluffy.
If the mixer turns into too sizzling whereas mixing, then cease. Let the mixer quiet down and mix once more. Amount of water is determined by the freshness of urad dal. I at all times add ½ cup water for mixing ½ cup of urad dal.
4. Pour the urad dal batter in a big bowl or pan. The batter needs to be fluffy, clean and lightweight.
5. To the identical jar, add half of the strained rice.
6. Add ¼ to ½ cup water and mix until clean. A advantageous grainy consistency of rice can be advantageous within the batter. You possibly can mix the rice in two to a few batches.
I mix the soaked rice grains in two batches. For rice, I at all times find yourself including general ¾ cup water and some tablespoons extra of the water at occasions.
7. Pour the rice batter within the bowl containing the urad dal batter.
8. Add 1 teaspoon rock salt or as per style. In very chilly temperatures, keep away from including salt. As a substitute, add ¼ teaspoon sugar. Sugar aids within the fermentation course of.
8. Combine each the batters very nicely together with your arms or a spoon or spatula.
9. Cowl and permit the batter to ferment in a single day for 8 to twenty hours. The timing will range relying on the temperature circumstances in your metropolis.
10. The fermented batter the subsequent day. The batter after fermentation will improve in quantity and turn into double or triple. Additionally, you will see many tiny air pockets within the batter with a pleasing bitter aroma.
11. Simply frivolously stir the batter. Examine the consistency. If the batter appears too thick, you possibly can add about ⅛ to ¼ cup water or extra if required. Combine nicely.
Making uttapam
12. Warmth up a tawa or a forged iron pan or skillet.
Brush or unfold any impartial flavored oil on the skillet. Pour the batter with a ladle or spoon. For a non-stick pan, you needn’t grease the pan.
The skillet needs to be sizzling. Whereas making uthappams, you possibly can regulate the flame from low to excessive. Earlier than pouring the batter, cut back the flame to low.
13. Gently unfold the batter to a thick pancake.
14. Prepare dinner them on a medium flame.
15. Drizzle some oil on the highest and sides. It’s also possible to add butter or ghee as an alternative of oil.
16. These pancakes takes an extended time to cook dinner than dosa. Prepare dinner until the bottom is golden.
17. Then flip and cook dinner the opposite facet.
18. Either side needs to be cooked nicely. Put together them this fashion with the remainder of the batter. It’s also possible to make idli or paniyaram or punugulu with this batter.
19. Serve these Uttapam sizzling or heat with coconut chutney and sambar. It’s also possible to pack them in tiffin field as they continue to be delicate even after cooling at room temperature.
Additionally they make for a wholesome and comforting night snack paired together with your favourite chutney and filter espresso.
About Onion Uttapam
Onion uttapam is a well-liked uttapam variant the place these pancakes are topped with onions. Both they are often topped solely with the onions or moreover some warmth and spice might be added within the onion topping like inexperienced chillies or pink chilli powder.
Right here I’m exhibiting two variations of onion uttapam that I put together at dwelling –
- Made with plain onions for youths
- Topped with a mixture of onions, inexperienced chilies and herbs.
As a substitute of onions, it’s also possible to use shallots or pearl onions. The marginally caramelized candy style of onions mix very nicely with the style of uttapam. Some sambar powder may also be sprinkled on the onions.
I’ve proven the step-by-step technique of getting ready the uttapam batter above. Nonetheless, it’s also possible to use leftover idli batter or dosa batter to arrange onion uttapam.
Learn how to make Onion Uttapam
1. Warmth up a tawa or a forged iron pan or skillet. Brush or unfold some oil on the tawa. For a non-stick pan, you needn’t grease the pan. The skillet needs to be sizzling.
Whereas making uttapam, you possibly can regulate the flame from low to excessive. Earlier than pouring the batter, cut back the flame to low.
2. Pour the batter with a ladle or spoon.
3. Gently unfold the batter to a thick pancake.
First technique
4. Add some chopped onions. With a spoon frivolously press the onions on the uttapam in order that they stick with the batter. You possibly can sprinkle a pinch of salt if you would like everywhere in the uttapam.
5. Drizzle with some oil on the perimeters and on the uttapam. Prepare dinner on a medium flame.
6. When the bottom turns into golden and crisp, gently flip it utilizing a spatula.
7. Prepare dinner the facet with the onions until the onions caramelize. You possibly can even gently press with the spatula in order that some raw batter additionally will get cooked nicely.
If the uttapam just isn’t cooked nicely, there can be uncooked raw batter within the heart. So do be sure that to cook dinner it correctly.
8. Flip over to verify if this facet is cooked nicely. The onions may even be caramelized. You possibly can caramelize the onions extra if you would like.
Second technique
9. In a plate take 1 cup chopped onions, 2 or 3 chopped inexperienced chilies, 12 to fifteen curry leaves (chopped) and ⅓ cup chopped coriander leaves. Combine very nicely and preserve apart. 
10. Unfold the uttapam batter on the tawa and high the combination on the uttapam. You possibly can sprinkle some salt and sambar powder if you would like.
11. Drizzle some oil on the perimeters and high. Prepare dinner onion uttapam on a medium-low to medium flame.
12. Then flip over and cook dinner until the uttapam, in addition to the onions, are caramelized.
Serve onion uttapam sizzling or heat with coconut chutney and sambar. It’s best to have these sizzling or heat. Don’t make prematurely as in a while you received’t get a greater style of the onions.
Extra Tasty Breakfast Recipes
This submit is from the archives and has been republished and up to date on 31 Might 2021.
Please you should definitely charge the recipe within the recipe card or go away a remark under if in case you have made it. For extra vegetarian inspirations, Sign Up for my emails or observe me on Instagram, Youtube, Facebook, Pinterest or Twitter.
Uttapam Recipe
This Conventional Uttapam Recipe is a scrumptious South Indian tiffin breakfast of thick pancakes constructed from fermented rice and urad dal batter. You can also make these Uthappam with Idli Batter or Dosa Batter.
Prep Time 9 hours
Prepare dinner Time 30 minutes
Complete Time 9 hours 30 minutes
For Onion Tomato Toppings
Forestall your display screen from going darkish whereas making the recipe
Soaking rice and lentils
In a bowl take the usked entire urad dal and fenugreek seeds. It’s also possible to use break up husked urad dal as an alternative of husked entire urad dal.
Rinse each the urad dal and methi seeds for a few occasions.
Then soak them in 1 cup water for 4 to five hours.
In one other bowl take the parboiled rice or idli rice. Rinse the parboiled rice or idli rice for a few occasions and preserve apart.
Add 2 cups of water. Combine nicely and soak all the pieces for 4 to five hours.
Mixing and Fermenting Batter
Pressure the urad dal and reserve the water. Maintain this water for mixing/grinding the dal.
Use the moist grinding blade within the jar for grinding each urad dal and rice. Add the strained urad dal within the grinder or blender jar.
First add ¼ cup of the reserved water and mix for some seconds. Then add the remainder of ¼ cup water and proceed to mix until the batter is gentle, clean and fluffy. If the mixer turns into too sizzling whereas mixing, then cease for a couple of minutes. Let the mixer quiet down and mix once more.
Amount of water is determined by the freshness of urad dal. So add water as required.
Pour the urad dal batter in a big bowl or pan. The batter needs to be fluffy, clean and lightweight.
To the identical jar, add half of the rice.
Then add ¼ to ½ cup water and mix until clean. A advantageous grainy consistency of rice can be advantageous within the batter. You possibly can mix the rice in two to a few batches. I mix in two batches. For rice I at all times find yourself including general ¾ cup water and some tablespoons extra of the water at occasions.
Pour the rice batter within the bowl containing the urad dal batter.
Add 1 teaspoon rock salt or as per style. In very chilly temperatures, keep away from including salt. As a substitute add ¼ teaspoon sugar. Sugar aids within the fermentation course of.
Combine each the batters very nicely together with your arms or a spoon or spatula.
Cowl and permit the batter to ferment in a single day for 8 to twenty hours. The timing will range relying on the temperature circumstances in your metropolis.
The batter ought to improve in quantity and double or triple. It is going to additionally hava a pleasing bitter aroma and lots of tiny air pockets.
Simply frivolously stir the batter. Examine the consistency. If the batter appears too thick, you possibly can add about ⅛ to ¼ cup water or extra if required. Combine nicely.
Making Uttapam
Warmth up a tawa or a forged iron pan, brush or unfold some oil on the tawa. Pour the batter with a ladle or spoon. For non stick pan, you needn’t grease the pan. The tawa needs to be sizzling. Whereas making uttapams, you possibly can regulate the flame from low to excessive. Earlier than pouring the batter, cut back the flame to low.
Gently unfold the batter to a thick pancake. Word that the amount of batter to make uttapam can be greater than what you’d usually use for a dosa. The uttapam needs to be thick.
Prepare dinner them on a medium flame. Drizzle some oil on the highest and sides.
These takes an extended time to cook dinner than dosas. Prepare dinner until the bottom is golden.
Then flip and cook dinner the opposite facet.
Either side needs to be cooked nicely. Put together the uthappam this fashion with the remainder of the batter. It’s also possible to make idlis or paniyarams or punugulu with this batter.
Serve Uthappam sizzling or heat with coconut chutney and sambar. It’s also possible to pack them in tiffin field as they continue to be delicate even after cooling.
Making Onion Uttapam
Earlier than pouring the batter, cut back the flame to low. Pour the batter with a ladle or spoon. Gently unfold the batter to a thick pancake.
First technique to make onion uttapam: Add some chopped onions on the uttapam as quickly as you unfold the batter. Flippantly press the onions on the uttapam in order that they stick with the batter. You possibly can even sprinkle a pinch of salt.
Drizzle with some oil on the perimeters and on the uttapam. Prepare dinner on a medium flame.
When the bottom turns into golden and crisp, gently flip it with a spatula. Prepare dinner the facet with the onions until the onions caramelize.
You possibly can even gently press with the spatula in order that some raw batter additionally will get cooked nicely. If the uttapam just isn’t cooked nicely, there can be uncooked raw batter within the heart. So do be sure that to cook dinner it correctly.
Flip over to verify if this facet is cooked nicely. The onions may even be caramelized. You possibly can caramelize the onions extra if you would like.
Second technique to make onion uttapam: In a plate take 1 cup chopped onions, 2 or 3 chopped inexperienced chilies, 12 to fifteen curry leaves (chopped) and ⅓ cup chopped coriander leaves.
Combine very nicely and preserve apart.
Unfold the batter on the tawa and high the onion combination on the uttapam.
Drizzle some oil on the perimeters and high. Prepare dinner it on a medium-low to medium flame.
Then flip over and cook dinner until the uttapam in addition to the onions are caramelized.
Serve onion uttapam sizzling or heat with coconut chutney and sambar.
Making Onion Tomato Uttapam
Combine the chopped onions, tomatoes, inexperienced chili, coriander collectively in a bowl.
Unfold the batter on the tawa or skillet.
Prime with the onion, tomatoes and chili combination.
Sprinkle a little bit of pav bhaji masala or sambar masala or idli podi and salt on high of the veggies and uttapam. You possibly can even sprinkle a pinch of salt.
Add some oil or ghee or butter on the perimeters and high of the uttapam.
Flip when the bottom is cooked and golden.
Prepare dinner the facet with the onions and tomatoes until the onions are softened or caramelized.
Flip once more in the event you see that the primary facet just isn’t cooked or browned.
When the onion tomato uttapam is crisp and cooked on each side, then serve it sizzling with sizzling sambar and coconut chutney. You might additionally serve them with curd chutney or easy sweetened or plain curd.
Serve them sizzling to have greatest style. They will not style so good as soon as when cooled.
- Sort of Pan: Use a heavy tawa or skillet when making uttapam. A forged iron pan works very nicely. However guarantee that your skillet or pan is seasoned or else the batter will stick with the pan.
- Cooking: Prepare dinner on a low to medium flame. They take a bit extra time to cook dinner than dosas, as they’re thick. I’ve had onion tomato uttapam in a few eating places the place the skin was crisp and cooked however the inside the uttapam was not cooked. I might actually style the batter. You don’t need your uttapam to style like this. So keep away from cooking on a excessive flame.
- Fats: They are often made with both oil or ghee or butter. However they style higher when made with ghee or butter.
- Fermentation Ideas:
- A heat temperature could be very essential for fermentation of the batter. In the event you dwell in a cool place or a chilly metropolis, then preserve the batter close to a heater or in a heat place.
- You possibly can preserve the batter in a lit oven. In the event you would not have a light-weight within the oven, then preheat the oven for five to 7 minutes until it’s heat. Swap off the oven and place the bowl contained in the oven.
- You possibly can even ferment the batter in an Instantaneous Pot. Utilizing the yogurt operate, set to much less mode. Don’t use regular mode. Cowl with the Instantaneous Pot glass lid.
- In the event you use the Instantaneous Pot common l lid then preserve the valve within the venting place (not the sealing place) because the lid can get locked. Set a time of 8 to 12 hours relying on the temperature in your metropolis.
Diet Details
Uttapam Recipe
Quantity Per Serving
Energy 262 Energy from Fats 36
% Each day Worth*
Fats 4g6%
Saturated Fats 1g6%
Sodium 397mg17%
Potassium 129mg4%
Carbohydrates 49g16%
Fiber 5g21%
Sugar 3g3%
Protein 7g14%
Vitamin A 304IU6%
Vitamin B1 (Thiamine) 1mg67%
Vitamin B2 (Riboflavin) 1mg59%
Vitamin B3 (Niacin) 18mg90%
Vitamin B6 1mg50%
Vitamin C 38mg46%
Vitamin E 2mg13%
Vitamin Okay 9µg9%
Calcium 35mg4%
Vitamin B9 (Folate) 188µg47%
Iron 1mg6%
Magnesium 16mg4%
Phosphorus 64mg6%
Zinc 1mg7%
* % Each day Values are primarily based on a 2000 calorie weight-reduction plan.
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