Ultimate Uttapam Delights – Savory South Indian Pancakes

Name: Ultimate Uttapam Delights – Savory South Indian Pancakes
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Ingredients: For the Basic Uttapam Batter:; 360 g parboiled rice; 90 g urad dal (split husked); ½ tsp fenugreek seeds (optional, helps fermentation); Salt, to taste; Water, to grind and adjust consistency; Topping (choose one or mix):; 1 small onion, finely chopped; 1–2 tomatoes, chopped; 2–3 green chillies, finely sliced; Fresh coriander leaves, chopped; (Optional) Mixed vegetables: capsicum, carrots, peas, etc.; Oil / ghee for cooking

Explore delicious uttapam variations — from classic onion-tomato uttapam to veggie and masala uttapam — made with fermented rice and lentil batter. Perfect paired with chutney or sambar.

Nov 21, 2025 - 14:23

Nov 28, 2025 - 10:57

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Ultimate Uttapam Delights – Savory South Indian Pancakes

Prep Time 15 min

Cook Time 15 min

Serving 4

Difficulty Intermediate

About This Recipe

Uttapam is a thick, savory South Indian pancake made from a fermented batter of rice and urad dal. Unlike dosa, it’s not spread very thin — instead, it’s poured thick and topped with vegetables like onions, tomatoes, green chillies, and coriander. NDTV Food+2culinaryshades.com+2

This dish combines tradition (fermentation technique) with versatility (various toppings), making it a wholesome and comforting breakfast or light meal.

Ingredients

For the Basic Uttapam Batter:
360 g parboiled rice
90 g urad dal (split husked)
½ tsp fenugreek seeds (optional, helps fermentation)
Salt, to taste
Water, to grind and adjust consistency
Topping (choose one or mix):
1 small onion, finely chopped
1–2 tomatoes, chopped
2–3 green chillies, finely sliced
Fresh coriander leaves, chopped
(Optional) Mixed vegetables: capsicum, carrots, peas, etc.
Oil / ghee for cooking

Nutritional Information

Calories: 175 kcal

Protein: 5 g

Carbohydrates: 49 g

Fat: 4 g

Fiber: 5 g

Directions

1. Soak the Ingredients

Rinse rice, urad dal, and fenugreek seeds. Soak them in enough water for 5–6 hours.

2. Grind and Ferment Batter

Drain the soaked ingredients. Grind rice and dal (with fenugreek) to a smooth, slightly thick batter.
Add salt, mix, and then leave the batter to ferment in a warm place until it doubles in size (5–6 hours typically)

3. Prepare Toppings

Chop onions, tomatoes, chillies, and coriander (or your choice of vegetables).

4. Cook Uttapam

Heat a tawa (griddle) and lightly grease it with oil.
Pour a ladleful of batter on the tawa, letting it spread slightly (but not too thin).
Immediately sprinkle your toppings evenly on the surface. Press them gently into the batter.
Drizzle a little oil around the edges. Let it cook on medium heat until the bottom is lightly browned.
Flip, cook the other side until done.

5. Serve

Serve hot with coconut chutney, tomato chutney, or sambar.

6. Variations & Tips

Masala Uttapam: Use a mix of onions, tomatoes, chillies, and coriander for a flavorful topping.
Veg Uttapam: Add finely chopped capsicum, carrots, green peas, or spinach for more nutrition.
Millet Uttapam: Replace part of the rice with millet (ragi, foxtail) to increase fiber, iron, and calcium.
Healthy cooking: Use minimal oil or a non-stick griddle.
Consistency of batter: Should be thicker than dosa batter but pourable. If it’s too runny, uttapam won’t hold shape; too thick, it may burn.