Uttapam or Uthappam is a traditional South Indian tiffin or breakfast dish. It’s a type of Breakfast Recipes, which isn’t simply well-liked in South Indian households but additionally many others throughout the Indian subcontinent. The reason is the deliciousness, the convenience with which it will get ready in addition to the well being issue that it has. So, the Uttapam Recipe is principally a thick pancake made with both an idli or dosa batter. On this put up, I share a the tactic of constructing the fermented rice and lentil batter that can aid you make these pancakes from scratch.
![top shot of uttapam served on a steel plate with a side of coconut chutney and sambar.](https://www.vegrecipesofindia.com/wp-content/uploads/2024/06/uttapam-1.jpg)
About Uttapam
Like I discussed to start with, Uttapam Recipe (additionally written Oothappam or Uthappam) is a well-liked and a standard wholesome breakfast alternative like idli and dosa in South Indian delicacies. These are tender and crispy pancakes made with a fermented rice and lentil batter.
To make Uthappam, first each the rice and lentils are soaked in water for some hours. Later they’re floor individually. Each the batters are combined with salt and put aside to ferment in a single day or for 7 to 9 hours.
The fermented batter is unfold thickly on a sizzling tawa or griddle and cooked on either side with a drizzle of oil. As soon as golden and cooked, the uttapam has a crispy exterior texture and a tender, fluffy texture from inside.
There are additionally some ways a traditional Uttapam Recipe might be labored on to make for various variations. There are two extra variations:
- Onion Uttapam, topped with onions, herbs and spices.
- Onion Tomato Uttapam, made with a mixture of onions, spices and tomatoes.
Uttapam takes extra time to cook dinner as they’re thick. So make sure that these pancakes are cooked correctly and totally.
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 uthappam to style like this. So cook dinner them nicely and likewise bear in mind to not cook dinner them on a excessive warmth.
Regionally, after making an Uthappam Recipe, it’s served with a coconut chutney, sambar or each.
However at dwelling, you possibly can even make these beautiful South Indian fashion savory pancakes and serve them with tomato ketchup as an alternative.
About This Recipe
On this traditional Uttapam Recipe model, I’ve proven the tactic of constructing it with a multi-purpose batter that can be utilized to make idli and dosa as nicely.
All of the steps – from soaking the rice and lentils to grinding and fermenting the batter is proven intimately. You can too make these with leftover dosa or idli batter.
As with all fermented batter or dough, temperature performs an important function within the fermentation course of.
So, just be sure you maintain the batter of this Uttapam Recipe in a heat place or ferment for an extended time, if the temperature is on the cooler aspect in your metropolis.
With this Uttapam Recipe batter, you may as well make idli on the primary day after the batter is fermented and Uttapams on the second day.
Uthappam might be made plain as proven on this recipe or topped with greens. Often they’re largely topped with onions, inexperienced chillies, curry leaves and coriander.
Some variations additionally prime them with tomatoes. Moreover you would additionally prime them with carrots, beets, cabbage, bell peppers or cheese.
As I mentioned, you possibly can relish these with an earthy Coconut Chutney and Sambar by the aspect and have a scrumptious South Indian breakfast or brunch. It may also be packed within the lunch field, because it stays tender.
Step-by-Step Information
The right way to make Uttapam Recipe
Preparation
1. In a bowl, take ½ cup husked entire urad dal (husked black gram) and ¼ teaspoon fenugreek seeds (methi seeds).
You can too use cut up husked urad dal as an alternative of husked entire urad dal.
![whole urad dal in a bowl for uttapam recipe.](https://www.vegrecipesofindia.com/wp-content/uploads/2015/12/uttapam-recipe01.jpg)
2. Rinse each the urad dal and fenugreek seeds for a few instances in contemporary water.
![rinsing both the urad dal and methi seeds for uthappam recipe.](https://www.vegrecipesofindia.com/wp-content/uploads/2015/12/uttapam-recipe03.jpg)
3. Then, soak in 1 cup water for 4 to five hours.
![soaking whole urad dal and methi seeds in water for uthappam recipe.](https://www.vegrecipesofindia.com/wp-content/uploads/2015/12/uttapam-recipe05.jpg)
4. In one other bowl, take 2 cups parboiled rice or idli rice. You may additionally use common rice.
![parboiled rice added in water in another bowl.](https://www.vegrecipesofindia.com/wp-content/uploads/2015/12/uttapam-recipe01a.jpg)
5. Rinse the parboiled rice or idli rice a few instances. Drain all of the water from the rice.
![rinsing the parboiled rice.](https://www.vegrecipesofindia.com/wp-content/uploads/2015/12/uttapam-recipe02.jpg)
6. Add 2 cups water. Combine nicely and soak all the pieces for 4 to five hours.
![soaked parboiled rice in a bowl.](https://www.vegrecipesofindia.com/wp-content/uploads/2015/12/uttapam-recipe04.jpg)
Making Urad Dal Batter
7. Pressure the urad dal and reserve the water. Preserve this water for mixing or grinding the dal.
![strained urad dal.](https://www.vegrecipesofindia.com/wp-content/uploads/2015/12/uttapam-recipe06.jpg)
8. Add the strained urad lentils within the grinder or a blender.
![strained urad dal in a grinder jar.](https://www.vegrecipesofindia.com/wp-content/uploads/2015/12/uttapam-recipe07.jpg)
9. First, add ¼ cup of the reserved water and grind or mix for some seconds. Then, add the remainder of the ¼ cup water and proceed to mix until the batter is mild, clean and fluffy.
If the mixer-grinder turns into too sizzling whereas mixing, then cease. Let it quiet down and mix once more.
Amount of water will depend on the freshness of urad dal. I at all times add ½ cup water for mixing ½ cup of urad dal.
![ground urad dal to make uthappam batter.](https://www.vegrecipesofindia.com/wp-content/uploads/2015/12/uttapam-recipe09.jpg)
10. Pour the urad dal batter in a big bowl or pan. The batter must be fluffy, clean and lightweight.
![urad dal batter in a large bowl.](https://www.vegrecipesofindia.com/wp-content/uploads/2015/12/uttapam-recipe09a.jpg)
Make Rice Batter
11. To the identical mixer-grinder, add half of the strained rice.
![strained rice in the jar.](https://www.vegrecipesofindia.com/wp-content/uploads/2015/12/uttapam-recipe10.jpg)
12. Add ¼ to ½ cup water and mix until clean. A high quality grainy consistency of rice can be high quality within the batter. You possibly can mix the rice in 2 to three batches.
I mix the soaked rice grains in 2 batches.
For rice, I at all times find yourself including about ¾ cup water and some tablespoons on events.
![ground rice batter on spatula.](https://www.vegrecipesofindia.com/wp-content/uploads/2015/12/uttapam-recipe11.jpg)
Combine Each Batters
13. Pour the rice batter within the bowl containing the urad dal batter.
![rice batter in the bowl containing urad dal batter.](https://www.vegrecipesofindia.com/wp-content/uploads/2015/12/uttapam-recipe12.jpg)
14. Add 1 teaspoon edible rock salt, pink salt or sea salt. You possibly can add the salt 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.
![adding salt to batter.](https://www.vegrecipesofindia.com/wp-content/uploads/2015/12/uttapam-recipe13.jpg)
15. Combine each the batters totally with clear fingers or a spoon or spatula.
![mixing both batters to make uthappam.](https://www.vegrecipesofindia.com/wp-content/uploads/2015/12/uttapam-recipe14.jpg)
16. Cowl the bowl with a lid and permit the batter to ferment in a single day for 8 to 9 hours.
The timing will range relying on the temperature situations in your metropolis.
![batter kept for fermenting.](https://www.vegrecipesofindia.com/wp-content/uploads/2015/12/uttapam-recipe15.jpg)
17. The beneath photograph, exhibits the fermented batter the subsequent day. The batter after fermentation will improve in quantity and develop into double or triple.
Additionally, you will see many tiny air pockets within the batter with a pleasing bitter aroma.
![fermented uthappam batter.](https://www.vegrecipesofindia.com/wp-content/uploads/2015/12/uttapam-recipe16.jpg)
18. Simply frivolously stir the batter. Verify the consistency. If the batter appears too thick, you possibly can add about ⅛ to ¼ cup water or extra, if required. Combine nicely.
![uttapam batter stirred and shows many air-pockets.](https://www.vegrecipesofindia.com/wp-content/uploads/2015/12/uttapam-recipe17.jpg)
Making Uttapam
19. Warmth up tawa; 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 Uttapams, you possibly can regulate the warmth from low to excessive. Earlier than pouring the batter, scale back the warmth to low.
![pouring uthappam batter on hot tawa.](https://www.vegrecipesofindia.com/wp-content/uploads/2015/12/uttapam-recipe18.jpg)
20. Gently unfold the batter to a thick pancake.
![spreading uthappam batter on tawa.](https://www.vegrecipesofindia.com/wp-content/uploads/2015/12/uttapam-recipe19.jpg)
21. Prepare dinner on medium warmth. After spreading the batter, you possibly can prime the uttapam with the combo of onions, inexperienced chillies and coriander leaves.
You may additionally make a vegetable uttapam recipe by including some grated carrots, beets, finely chopped bell peppers, tomatoes and shredded cabbage.
For those who like cheese, add it as soon as the uthappam is cooked on either side. High with grated cheese on the aspect topped with the veggies and cook dinner till the cheese melts.
![cooking uthappam.](https://www.vegrecipesofindia.com/wp-content/uploads/2015/12/uttapam-recipe20.jpg)
22. Drizzle some oil on the highest and sides. You can too add butter or ghee, as an alternative of oil.
![cooking uthappam.](https://www.vegrecipesofindia.com/wp-content/uploads/2015/12/uttapam-recipe21.jpg)
23. These pancakes take an extended time to cook dinner than dosa. Prepare dinner till the bottom is golden.
![cooking uttapam.](https://www.vegrecipesofindia.com/wp-content/uploads/2015/12/uttapam-recipe24.jpg)
24. Then, flip and cook dinner the opposite aspect.
![cooking second side of uthappam.](https://www.vegrecipesofindia.com/wp-content/uploads/2015/12/uttapam-recipe28.jpg)
25. Each side must be cooked nicely. Put together them in the identical method in batches with the remainder of the batter.
Serve Uttapam straightaway after each the edges are golden and cooked totally.
![cooked uttapam.](https://www.vegrecipesofindia.com/wp-content/uploads/2015/12/uttapam-recipe29.jpg)
Serving & Storing Recommendations
Serve Uttapam sizzling or heat with coconut chutney and sambar. You can too pack in tiffin field as they continue to be tender even after cooling to room temperature.
Uthappam additionally make for a wholesome and comforting night snack paired along with your favourite chutney and filter espresso.
Retailer the leftover batter in an air-tight container within the fridge. It retains nicely when refrigerated for two to three days. Burn up this batter to make both dosa, uttapam, paniyaram or appe.
![uthappam served on a steel plate with a side of coconut chutney and sambar.](https://www.vegrecipesofindia.com/wp-content/uploads/2024/06/uttapam-recipe-1.jpg)
Skilled Ideas
- Lentils: This recipe might be made with both husked, entire urad dal or husked, cut up urad dal. Make sure the lentils are contemporary and of their shelf-life, and never aged or rancid.
- Sort of pan: The most effective pan used to make these Uttapams is a forged iron pan. Or guarantee utilizing some other heavy skillet pan or tawa. The pan additionally needs to be seasoned nicely. If not accomplished so, the batter will follow the pan.
- Selection of fats: You should utilize both oil, butter or ghee (clarified butter) on this recipe. Uthappam made with ghee or butter positively style higher.
- Cooking: Ensure that to cook dinner on medium warmth. Since these are thicker than dosas, they take extra time to cook dinner totally and evenly. Additionally, don’t cook dinner on excessive warmth as this could result in fast crisping and browning of the skin first, leaving the within batter undercooked.
- Storage: The leftover batter retains nicely within the fridge for a couple of days. Place it in an air-tight container and maintain within the fridge. You can also make dosa, uttapam, paniyaram or appe with this batter.
How To Ferment Batter Correctly
- For correct fermentation of the batter, a heat temperature is paramount. In case you reside in a colder local weather or climate situation, maintain the batter in a heat place or close to the heater. Additionally, add about ¼ teaspoon sugar as an alternative of the salt.
- The batter might be fermented in a lit oven as nicely. In case your oven doesn’t have a light-weight, then preheat it until it’s heat. Then, flip off the oven and put the batter bowl inside.
- If you wish to use your On the spot Pot for fermenting the batter, then set to much less mode utilizing the yogurt perform and canopy with the On the spot Pot glass lid. Don’t use the conventional mode. When utilizing the On the spot Pot’s common lid, put the valve within the venting place (not sealing place) or else the lid can get locked. Then, relying on the local weather situations of your metropolis, set a time of 8 to 12 hours.
- The signal of a wonderfully fermented batter is that it ought to improve or develop into double/triple in quantity. Many tiny air pockets and a pleasing bitter aroma within the batter also needs to be felt.
Extra Breakfast Recipes To Strive!
North Indian Meals
South Indian Meals
Breakfast Recipes
Breakfast Recipes
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![uttapam served on a steel plate.](https://www.vegrecipesofindia.com/wp-content/uploads/2024/06/uttapam-2-500x500.jpg)
Uttapam Recipe | How To Make Uthappam
This conventional Uttapam Recipe is a scrumptious South Indian tiffin breakfast and snack of a thick, tangy, fluffy, savory and tender pancakes produced from fermented rice and lentil batter. I share the tactic of constructing the batter from scratch to make a easy plain Uthappam. You can too make Uttapam with a leftover Idli Batter or Dosa Batter.
Prep Time 9 hours
Prepare dinner Time 30 minutes
Whole Time 9 hours 30 minutes
Topping Recommendations (Optionally available)
Stop your display from going darkish whereas making the recipe
Soaking rice and lentils
In a bowl take the usked entire urad dal and fenugreek seeds. You can too use cut up husked urad dal as an alternative of husked entire urad dal.
Rinse each the urad dal and methi seeds for a few instances with water.
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 instances and put aside.
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. Preserve this water for mixing/grinding the dal.
Add the strained urad dal within the grinder or blender.
- 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 till the batter is mild, 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 will depend on the freshness of urad dal. So add water as required.
Pour the urad dal batter in a big bowl or pan. The batter must be fluffy, clean and lightweight.
To the identical blender or grinder, add half of the rice.
- Then add ¼ to ½ cup water and mix until clean. A high quality grainy consistency of rice can be alright. You possibly can mix the rice in two to a few batches.
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 with a spoon or spatula.
Cowl and permit the batter to ferment in a single day for 8 to 9 hours. The timing will range relying on the temperature in your metropolis.
The batter ought to improve in quantity and double or triple. It can even have a pleasing bitter aroma and plenty of tiny air pockets.
Merely frivolously stir the batter. Verify 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 nonstick pan, you needn’t grease the pan. The tawa needs to be sizzling. Whereas making uttapams, you possibly can regulate the warmth from low to excessive. Earlier than pouring the batter, scale back the warmth to low.
- Gently unfold the batter to a thick pancake. Observe that the amount of batter to make uttapam can be greater than what you’ll usually use for a dosa. The uttapam have to be thick.
At this level, after spreading the batter on the tawa/griddle, you possibly can think about add veggie toppings of chopped onions & tomatoes, grated carrots or beets, finely chopped capsicum and herbs like coriander leaves, curry leaves and inexperienced chilies.
Prepare dinner them on a medium warmth. Drizzle some oil on the highest and sides.
These pancakes takes an extended time to cook dinner than dosa. Prepare dinner till the bottom is golden.
Then flip and cook dinner the opposite aspect.
Each side must be cooked nicely. Put together extra uthappam this manner with the remainder of the batter in batches.
- If there’s any leftover batter, retailer it within the fridge. It retains nicely for a couple of days. You can too make paniyaram or appe with this batter.
Serve Uttapam sizzling or heat with coconut chutney and sambar. You can too pack them in tiffin field as they continue to be tender even after cooling.
- 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 follow the pan.
- Cooking: Prepare dinner on a low to medium warmth. Uttapam takes slightly extra time to cook dinner than dosa, as they’re thick.
- Grinding or Mixing Rice: I often mix rice in two batches. For rice I at all times find yourself including about ¾ cup water and some tablespoons extra at instances.
- 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 may be very essential for fermentation of the batter. For those who stay in a cool place or a chilly metropolis, then maintain the batter close to a heater or in a heat place.
- You possibly can maintain the batter in a lit oven. For those who wouldn’t have a light-weight within the oven, then preheat the oven for five to 7 minutes until it’s heat. Flip off the oven and place the bowl contained in the oven.
- You possibly can even ferment the batter in an On the spot Pot. Utilizing the yogurt perform, set to much less mode. Don’t use regular mode. Cowl with the On the spot Pot glass lid.
- For those who use the On the spot Pot common lid then maintain 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.
Vitamin Information
Uttapam Recipe | How To Make Uthappam
Quantity Per Serving
Energy 262 Energy from Fats 36
% Day by 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 Ok 9µg9%
Calcium 35mg4%
Vitamin B9 (Folate) 188µg47%
Iron 1mg6%
Magnesium 16mg4%
Phosphorus 64mg6%
Zinc 1mg7%
* P.c Day by day Values are based mostly on a 2000 calorie weight loss program.
This Uttapam Recipe from the archives was first revealed on December 2015. It has been up to date and republished on June 2024.
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