Uttapam

Here’s a delicious and easy Uttapam recipe — a thick, savory South Indian pancake made from fermented dosa/idli batter, topped with chopped vegetables. It’s soft inside, crisp outside, and perfect for breakfast or brunch!


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🥞 Uttapam Recipe (South Indian Veg Uttapam)

Serves: 3–4 | Prep Time: 10 minutes (with ready batter) | Cook Time: 20 minutes


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🧾 Ingredients

For Uttapam:

2 cups dosa or idli batter (fermented)

Salt – if not already added

Water – to adjust consistency (slightly thick but pourable)


Toppings (customizable):

1 medium onion – finely chopped

1 tomato – finely chopped

1 green chili – finely chopped (optional)

1/2 capsicum – finely chopped (optional)

1–2 tbsp coriander leaves – chopped

Grated carrot or beetroot – optional

A pinch of salt + black pepper


For Cooking:

Oil or ghee – for greasing the pan



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🔪 Instructions

1. Prepare Batter:

Use leftover dosa/idli batter (fermented). Stir gently.

If too thick, add a little water. Consistency should coat a spoon.



2. Prep Toppings:

Mix all chopped veggies in a bowl.

Add a pinch of salt and pepper (optional).



3. Heat Tawa (griddle):

Grease lightly with oil. Heat on medium.



4. Pour Batter:

Pour 1 ladle of batter onto the center and do not spread too thin — keep it slightly thick like a pancake.



5. Add Toppings:

Sprinkle veggie mixture generously over the surface. Press lightly so it sticks.



6. Drizzle Oil:

Around the edges and a little on top. Cover with a lid and cook for 2–3 minutes on medium flame.



7. Flip & Cook:

Flip gently and cook the other side for 1–2 minutes until golden and veggies are slightly roasted.



8. Serve Hot.




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✅ Serve With:

Coconut chutney

Tomato chutney

Sambar



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💡 Tips:

Use a non-stick or cast iron tawa for best results.

For mini uttapams, make smaller rounds and add toppings accordingly.

You can also add a little grated cheese or paneer for variation!



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Would you like a recipe for tomato chutney or instant rava uttapam next?


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