Corn Uttapam
Elevate your breakfast or snack time with Corn Uttapam—a delightful South Indian pancake loaded with fresh, colorful toppings! Made with a base of soft and fluffy dosa batter, this recipe combines the sweetness of boiled corn kernels, the crunch of grated carrot, and the tanginess of tomatoes, all balanced with the zing of green chili and the freshness of coriander. Every bite is a perfect harmony of flavors and textures. Lightly crisped on the outside and tender on the inside, these uttapams are cooked to golden perfection and topped generously with vibrant veggies. Quick to prepare and packed with nutrients, Corn Uttapam is a wholesome meal that pairs beautifully with coconut chutney, tangy sambar, or tomato chutney. Ideal for busy mornings or satisfying evening cravings, this recipe is a tasty twist on a South Indian classic that kids and adults alike will love.
Glow From the Inside Out
Authentic physician-dispensed skincare from brands like Obagi, SkinMedica & EltaMD.
Trusted by dermatologists, loved by your skin
Recipe Information
Ingredients
- 2 cups Dosa batter
- 1 cup Sweet corn kernels (boiled or canned)
- 1 small Onion (finely chopped)
- 1 small Tomato (finely chopped)
- 1 small Green chili (finely chopped)
- 2 tablespoons Coriander leaves (finely chopped)
- 0.5 cup Grated carrot
- 2 tablespoons Oil (for greasing and cooking)
- 0.25 teaspoon Salt (optional, for vegetables)
Instructions
In a medium bowl, mix the sweet corn kernels, chopped onion, tomato, green chili, coriander leaves, and grated carrot. Add salt if desired, and toss to combine. Set aside.
Heat a non-stick or cast-iron skillet on medium heat and lightly grease it with a few drops of oil.
Stir the dosa batter well and pour a ladleful onto the skillet. Spread it gently in a circular motion to form a thick pancake, approximately 6-7 inches in diameter.
While the batter is still wet on top, evenly spread about 2-3 tablespoons of the vegetable and corn mixture over it. Press the mixture gently onto the batter so it sticks.
Drizzle a few drops of oil around the edges of the uttapam and cook for 2-3 minutes on medium heat, or until the underside turns golden and crispy.
Carefully flip the uttapam using a spatula and cook the other side for another 2-3 minutes until the vegetables are lightly cooked and the uttapam is fully cooked through.
Remove the uttapam from the skillet and repeat the process with the remaining batter and vegetable mixture.
Serve hot with coconut chutney, sambar, or tomato chutney for a delicious meal.
Nutrition Facts
Calories |
304 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.0 g | 11% | |
| Saturated Fat | 1.2 g | 6% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 286 mg | 12% | |
| Total Carbohydrate | 50.4 g | 18% | |
| Dietary Fiber | 4.8 g | 17% | |
| Total Sugars | 5.8 g | ||
| Protein | 8.2 g | 16% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 32 mg | 2% | |
| Iron | 1.7 mg | 9% | |
| Potassium | 344 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
