Uttapam Recipe

With this uttapam recipe, you’ll get crispy yet fluffy uttapam that are super delicious and nutritious. This makes a filling breakfast or meal when served with chutney and sambar. 

What Is Uttapam?

Uttapam is a nutritious and wholesome South Indian breakfast that is served with coconut chutney and/or sambar. It is a savory pancake that has a medium thickness. 

Usually, uttapam are made from leftover idli batter or dosa batter (made from rice and lentils). The leftover fermented batter has a slightly sour taste and to balance this sour taste vegetable toppings are added. However, this can be made without toppings.

Uttapam is also known as Uttappa or Oothapam in regional languages.

❤️ You’ll Love This Uttapam Recipe:

• Quick to make: If you have leftover idli dosa batter handy then it gets ready in under 20 minutes. 
• Lunch box friendly for kids: I make small 2-3 inches round uttapam for my kids to pack in their lunch boxes. For toddlers, you can cut it into small pieces using a pizza cutter and pack into their daycare lunchbox. I usually spread ghee on top (just like roti) once uttapam is ready as ghee is good for growing kids. 
• Make ahead and Freezer friendly: I usually make a large batch of idli batter and freeze it in portions to make uttapam for busy days meal. I also freeze coconut chutney to go with it. So I just have to chop veggies and make uttapam. 
• Dietary info: Vegan, Gluten-free

🧾 Ingredient Notes

Here is a pic of the ingredients you’ll need to make this vegetable uttapam recipe.

• Idli batter: I have used leftover idli batter, you can use dosa batter as well. Or simply buy a store-bought container of idli dosa batter.
• Vegetables: I have used onion, bell pepper, and carrots. You can also add beetroot, cabbage, corn, spinach, drumstick leaves, etc. 
• Green chili: It adds a hint of spicy taste, but you can skip it for kids who don’t want to bite into chilies.
• Idli podi: It is sprinkled on top once the uttapam is cooked. It is optional.

👩‍🍳 How To Make Uttapam Recipe? (Pics) 

Prepare the idli batter ahead of time or use the leftovers. Here is the detailed post on idli batter in instant pot.

Add water to adjust the consistency, it should be pourable yet thick (chilla or pancake batter like consistency). 

Also, make sure that salt is added to the batter.

Prep veggies:

1, 2) Take all the chopped veggies in a bowl and mix. 

Make Uttapam:

1, 2) Heat the cast iron pan on medium heat. Once hot drizzle around 2 teaspoons of oil or ghee on the pan. Add around two ladlefuls of batter in the center of the pan. Spread lightly (keep it medium thick).

3) Sprinkle and spread the veggies on top evenly and let it cook. You will notice lots of air bubbles are forming and the bottom starts to turn golden brown.

4) When the top starts to dry out (not wet anymore) and peek at the bottom by lifting slightly using a spatula if it’s golden brown then drizzle around 2 teaspoons of oil or ghee on top.

5) Then flip it over using a large spatula. 

6, 7) Allow it to cook for 1-2 minutes (or until veggies have crisped up slightly and turned golden brown). Remove it to a plate (topping side up) and sprinkle idli podi (if using) and serve. Repeat the same with the remaining batter.

💭 Expert Tips For Uttapam Recipe

• The batter consistency has to be right (thick yet pourable). The thin batter makes flat uttapam and is not fluffy. With thick batter, it stays uncooked/raw from the inside center.
• If using a cast iron pan then make sure that is seasoned well. Rub a slice of onion that helps to prevent the batter from sticking to the pan.  
• Always cook on medium heat to get the perfect golden crust. If the heat is too high then it can get dark brown quickly and stays raw from the inside.
• The pan has to be nice and hot when you pour the batter. If you pour the batter on a cold pan then uttapam won’t get fluffy and turns out dense. 

📖 Variations

• Onion uttapam: This is the popular one where small sambar onions are chopped and used as a topping. Sometimes green chilies and cilantro are also added.
• Tomato uttapam: Here finely chopped tomatoes and herbs like cilantro are used.
• Vegetable uttapam: Just like shared above, a mixture of vegetables is used.
• Masala uttapam: Potato masala (used as a dosa filling) is used as a topping.
• Cheese uttapam: Kids will surely love this. For this, cook both sides of uttapam just like you would make a plain uttapam. Then top it with cheese, cover it with a lid, and cook until cheese is melted. 
• Paneer can be used as a topping as well.

🍽 Serving Ideas For Uttapam

• These are served with a side of coconut chutney (or tomato chutney, green coriander chutney, or peanut chutney) and sambar. 
• It can be topped with idli milagai podi to get some more flavor and a spicy taste. (below pic)
• It can be served with vegetable kurma or any other kurma variety.

Did you try this uttapam recipe? I’d love to hear about it! Leave a review in the comment section below.

Uttapam Recipe

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With this uttapam recipe, you’ll get crispy yet fluffy uttapam that is super delicious and nutritious. This makes a filling breakfast or meal when served with chutney and sambar.

Kanan

Prep Time 5 minutes mins

Cook Time 15 minutes mins

Total Time 20 minutes mins

Serving Size 4 (around 8 medium-sized uttapams)

US measuring cups are used (1 cup = 240 ml)

Ingredients

• 3 cups Idli batter, or dosa batter
• ½ cup Red onion, finely chopped
• ½ cup Capsicum (Green bell pepper), finely chopped
• ½ cup Carrots, grated
• 1 Green chili, finely chopped, optional
• 2 tablespoons Cilantro or coriander leaves, finely chopped
• Idli podi, as needed, Optional
• 5 tablespoons Oil, or Ghee for cooking uttapam

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Instructions

• Prepare the idli batter ahead of time or use the leftover batter. Add water to adjust the consistency, it should be pourable yet thick (chilla or pancake batter like consistency). Also, make sure that salt is added to the batter.
• Prep veggies: Take all the chopped veggies in a bowl and mix.
• Make uttapam: Heat the cast iron pan on medium heat. Once hot drizzle around 2 teaspoons of oil or ghee on the pan. Add around two ladlefuls of batter in the center of the pan. Spread lightly (keep it medium thick).
• Sprinkle and spread the veggies on top evenly and let it cook. You will notice lots of air bubbles are forming and the bottom starts to turn golden brown.
• When the top starts to dry out (not wet anymore) and peek at the bottom by lifting slightly using a spatula if it’s golden brown then drizzle around 2 teaspoons of oil or ghee on top.
• Then flip it over using a large spatula. Allow it to cook for 1-2 minutes (or until veggies have crisped up slightly and turned golden brown).
• Remove it to a plate (topping side up) and sprinkle idli podi (if using) and serve. Repeat the same with the remaining batter.

Notes

• The batter consistency has to be right (thick yet pourable). The thin batter makes flat uttapam and is not fluffy. With thick batter, uttapam stays uncooked/raw from the inside center.
• If using a cast iron pan then make sure that is seasoned well. Rub a slice of onion that helps to prevent the batter from sticking to the pan.
• Always cook on medium heat to get the perfect golden crust. If the heat is too high then it can get dark brown quickly and stays raw from the inside.
• The pan has to be nice and hot when you pour the batter. If you pour the batter on a cold pan then uttapam won’t get fluffy and turns out dense.

Nutrition

Calories: 176kcal (9%) | Carbohydrates: 11.4g (4%) | Protein: 1.5g (3%) | Fat: 14.2g (22%) | Saturated Fat: 1g (5%) | Cholesterol: 0mg | Sodium: 296mg (12%) | Potassium: 123mg (4%) | Fiber: 0.8g (3%) | Sugar: 2g (2%) | Vitamin A: 1850IU (37%) | Vitamin C: 30.5mg (37%) | Calcium: 20mg (2%) | Iron: 0.5mg (3%)

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