Uttapam
Experience the authentic flavors of South Indian cuisine with this vibrant Uttapam recipe—a savory, vegetable-topped pancake that combines soft, spongy texture with a crispy golden edge. Made from a fermented batter of rice and urad dal, flavored with a hint of fenugreek, this dish boasts a wholesome, nutritious base. Topped with a colorful medley of chopped onions, tomatoes, bell peppers, carrots, green chilies, and aromatic coriander leaves, Uttapam is both visually appealing and deliciously satisfying. Perfectly paired with coconut chutney and sambar, this easy-to-make recipe is ideal for breakfast, brunch, or even a light dinner. With its irresistible taste and wide array of healthy ingredients, Uttapam is sure to become a family favorite in your kitchen.
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Recipe Information
Ingredients
- 1 cup Rice
- 0.25 cup Urad dal (split black gram)
- 0.5 teaspoon Fenugreek seeds
- 1 teaspoon Salt
- 1 medium Onion, finely chopped
- 1 medium Tomato, finely chopped
- 0.5 Green bell pepper, finely chopped
- 1 Green chili, finely chopped
- 2 tablespoons Coriander leaves, chopped
- 0.25 cup Carrot, grated
- 0.5 teaspoon Ginger, grated
- 3 tablespoons Oil
- 1.5 cups Water
Instructions
Rinse the rice and urad dal together under cold water until the water runs clear. Add fenugreek seeds and soak in water for at least 4 hours, or overnight for best results.
Drain the soaked rice and dal, then transfer them to a blender. Add approximately 1.5 cups of water gradually, blending to form a smooth and thick batter. The batter should have a pancake batter-like consistency.
Transfer the batter to a large bowl. Add salt and mix well. Cover the bowl and let the batter ferment in a warm place for about 8 hours or until it has doubled in volume and is slightly bubbly.
Once fermented, mix the batter gently. Heat a non-stick skillet or tawa over medium heat and add a little oil.
Pour a ladleful of batter onto the hot skillet and spread it slightly thick, similar to a pancake.
Top the batter with a mixture of chopped onions, tomatoes, bell peppers, green chili, coriander leaves, grated carrot, and ginger. Gently press the toppings into the batter using a spatula.
Drizzle a little oil around the edges of the uttapam and cook on medium heat until the edges turn golden brown and crispy, about 3-4 minutes.
Flip the uttapam carefully and cook for another 2 minutes on the other side until it is lightly browned and the toppings are cooked.
Repeat the process with the remaining batter and vegetables.
Serve hot, accompanied by coconut chutney and sambar for the authentic South Indian experience.
Nutrition Facts
Calories |
859 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.0 g | 56% | |
| Saturated Fat | 3.1 g | 16% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2834 mg | 123% | |
| Total Carbohydrate | 99.4 g | 36% | |
| Dietary Fiber | 16.5 g | 59% | |
| Total Sugars | 12.6 g | ||
| Protein | 20.9 g | 42% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 177 mg | 14% | |
| Iron | 7.4 mg | 41% | |
| Potassium | 1342 mg | 29% | |
*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.
