Uttapam is a healthy flavourful south Indian breakfast made from urad daal and rice. The added veggies as toppings, further make it a nutritious fulfilling meal.
Uttapam is made from the same dosa batter but is little thick like pancakes. Serve it as an evening snack or breakfast. If you look at it, you can say it’s a south Indian pizza.
Uttapam is rich in proteins, carbohydrates, vitamins and low in fat. It is served with coconut chutney, sambar or any chutney like tamarind groundnut chutney. It is loved by all age groups, elders or kids, everyone loves to eat uttapam.
Making uttapam involves two steps: making the batter and making uttapam
Uttapam recipe / Uttapam batter recipe
Procedure for making uttapam batter
Wash and soak rice, urad dal and methi seeds for 6-8 hours.
Drain the water and grind them into a fine paste by adding little water if required.
Add salt and sugar while grinding the last batch and mix this thoroughly with the rest of the batter. Cover with a lid. Leave it over the counter at room temperature and allow this batter to ferment for at least 8-12 hours.
Procedure for making uttapam
Add water, jeera and salt to the fermented uttapam batter. The batter should be slightly thicker than dosa batter and little thinner than idli batter. Keep aside.
Cut and mix the veggies in a bowl and keep aside.
Heat a Tawa or pan on medium flame and grease it with oil. To this add two ladle spoons of batter and spread it into a thick pancake.
Top it with veggies and press gently, then cover and cook on low flame for 3 minutes or until golden on the bottom.
Then flip it and cook on another side for 1 minute. This caramelizes the veggies.
Flip and remove in a serving plate. That's it. Uttapam is ready. Serve hot.
- The uttapam batter can be made and stored in an airtight container for up to 5 days in the refrigerator.
- The batter recipe here serves 6 people. I have just used 4 ladle spoon of batter to serve 2 people.