Uttapam

Discover the ultimate recipe for Uttapam, a soft and fluffy South Indian savory pancake that’s bursting with vibrant flavors and wholesome goodness. Made from a naturally fermented batter of rice and urad dal, this dish gets its unique tangy taste and light texture from hours of fermentation—a must-try for fans of traditional recipes. Each uttapam is crowned with a colorful medley of fresh vegetables like onions, tomatoes, bell peppers, carrots, and fragrant green chilies, offering both crunchy and tender bites in every mouthful. Perfectly golden on the outside and tender on the inside, these versatile pancakes are cooked to perfection on a skillet with a touch of oil. Serve them piping hot alongside creamy coconut chutney and tangy sambar to enjoy a truly authentic and satisfying South Indian meal. Whether it’s for breakfast, brunch, or dinner, Uttapam is a comfort food that combines nutrition, flavor, and tradition in every bite!

Nutriscore Rating: 70/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

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

Directions

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

Once fermented, mix the batter gently. Heat a non-stick skillet or tawa over medium heat and add a little oil.

Step 5

Pour a ladleful of batter onto the hot skillet and spread it slightly thick, similar to a pancake.

Step 6

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.

Step 7

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.

Step 8

Flip the uttapam carefully and cook for another 2 minutes on the other side until it is lightly browned and the toppings are cooked.

Step 9

Repeat the process with the remaining batter and vegetables.

Step 10

Serve hot, accompanied by coconut chutney and sambar for the authentic South Indian experience.

Nutrition Facts

Serving size	977.4 grams (977.4g)

Amount per serving	% Daily Value*
Calories	859

Total Fat 44.00g	56%
Saturated Fat 3.10g	16%
Polyunsaturated Fat 0.10g
Cholesterol 0mg	0%
Sodium 2835mg	123%
Total Carbohydrate 99.40g	36%
Dietary Fiber 16.50g	59%
Total Sugars 12.60g
Protein 20.90g	42%

Vitamin D 0IU	0%
Calcium 177mg	14%
Iron 7mg	41%
Potassium 1342mg	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.

Source of Calories

Fat: 45.1%

Protein: 9.5%

Carbs: 45.3%