Uttapam Recipe: Create the perfect blend of crispy, yet soft and fluffy Uttapam, adorned with a variety of toppings. Uttapam, a classic and traditional South Indian breakfast delicacy, is crafted from a fermented batter of rice and lentils. These savory pancakes are optionally embellished with diverse vegetables, spices, and herbs, making them naturally gluten-free, vegan, and protein-packed—a wholesome meal option. Serve Uttapam with an array of accompaniments such as Chutney, Sambar, Podi, or Pickle.
About Uttapam Recipe:
Uttapam, also known as oothapam or uttappa, is a savory pancake believed to have originated in Tamil Cuisine. A culinary staple across all Southern Indian states, homes, and restaurants commonly prepare this dish. The traditional method involves soaking rice and lentils for several hours, grinding them into a thick batter, and fermenting until it becomes light and airy.
This batter is then poured onto a hot pan or dosa tawa and generously topped with vegetables and herbs, such as onions, green chilies, curry leaves, or coriander leaves. A drizzle of oil ensures the Uttapam’s base turns crisp, while the top cooks to a thick and fluffy perfection.
Traditionally, each family has its own Uttapam recipe, varying in the proportion of rice and lentils. Some recipes incorporate fenugreek seeds and poha to aid in the fermentation process. Many South Indians utilize leftover sour idli Dosa batter to create Uttapam and Paniyaram. While plain Uttapams are an option, adding veggies helps balance the sour taste, enhancing both the flavor and nutrition of the dish.
How to Make Uttapam Recipe (Step-by-Step Guide)
Make & Ferment Batter:
- In a bowl, combine ½ cup urad dal, 2 tablespoons chana dal, and ½ teaspoon methi seeds. If using poha, soak ¼ cup in a separate bowl. In another large bowl, add 2 cups rice (raw or idli rice).
- Rinse and soak the dals for 4 to 5 hours. Rinse and soak the rice for the same duration. For poha, soak it in ¼ cup water 15 minutes before grinding.
- Drain the dals and blend with ½ teaspoon non-iodized salt and ¾ cup chilled water (add soaked poha if using). Blend into a smooth, frothy batter. Ensure the batter remains cool while blending.
- Transfer the dal batter to a large bowl. Drain the rice and blend it with ½ cup water to form a smooth, thick batter.
- Combine both batters, cover, and set aside in a warm place to ferment overnight or until the batter rises. In cold regions, use an instant pot with the yogurt setting for fermentation (low), taking 8 to 16 hours based on the weather.
Prepare Uttapam Batter:
- Adjust the batter consistency to that of dosa by adding water if needed. It should be thick yet pourable. Taste and add more salt if required.
- Have your toppings ready, such as onions, tomatoes, grated carrots, chopped green chilies, or coriander leaves. Add very little salt to the toppings.
Make Uttapam Recipe:
- Grease the pan well with a few drops of oil. If using a cast-iron pan, heat it first, then add oil and spread it evenly.
- When the pan is hot, pour a ladle full of batter in the center. Do not spread the batter too much; Uttapam should be thick.
- Lower the flame, sprinkle toppings as desired, and add oil or ghee around the edges. Cook on low to medium flame until the base cooks well and firms up.
- Sprinkle a little oil over the toppings, flip after the base firms, and cook until the toppings are done. The color depends on batter temperature and pan.
- Ensure the Uttapam is cooked well from the inside. If you like caramelized onions, cook longer. Remove once cooked and transfer to a serving plate.
- Serve hot with chutney, sambar, podi, or pickle. Optionally, sprinkle podi for added flavor.
Pro Tips: Uttapam Recipe
- Adjust batter consistency for optimal results.
- Grease the pan well to prevent sticking.
- Use a variety of toppings for customization.
- Cook Uttapam on both sides for thorough cooking.
Topping Ideas:
- Onions, tomatoes, green chilies, and coriander leaves are common. Carrots, daikon, bell peppers, or sautéed spinach are also great.
- Podi options like idli podi, peanut chutney powder, flaxseed podi, dried coconut podi, or curry leaves podi work well.
- Chutney options include garlic chutney, coriander chutney, and coconut pudina chutney. Smear chutney after cooking on one side, flip, and cook for a minute.
Variations:
- Millet Uttapam: Incorporate pearl millet (bajra) for a unique flavor.
- Oats Uttapam: Add powdered oats to fermented dosa batter.
- Ragi Uttapam: Mix ragi flour with fermented dosa batter.
- Instant Suji Uttapam: Combine suji (rava) with curd, water, and toppings for a quick version.
Conclusion:
In summary, Uttapam Recipe is a versatile South Indian pancake that can be customized with various healthy toppings. Getting the fermented batter right and mastering the cooking method results in soft, spongy Uttapams perfect for a wholesome breakfast.
Frequently Asked Questions (FAQs) about Uttapam:
What is Uttapam?
Uttapam is a soft, thick pancake originating from South Indian cuisine. It is made from a fermented batter consisting of rice, urad dal, fenugreek seeds, and chana dal.
How do you make the Uttapam batter?
The batter is prepared by soaking the rice, urad dal, fenugreek seeds, and chana dal together for several hours. The soaked ingredients are then blended into a smooth, frothy batter and left to ferment overnight or for 4-6 hours until well risen.
What are some common Uttapam toppings?
Some traditional topping options are chopped onions, tomatoes, green chilies, carrots, cilantro, and coconut chutney. Spices like mustard seeds and curry leaves add extra flavor. Grated cheese, paneer, and roasted peanuts also make tasty modern toppings.
What is the right consistency for Uttapam batter?
The batter should be thick, yet pourable like dosa batter. If it’s too thin, the Uttapams will be flat and lack texture. If too thick, they won’t cook properly. Adjust consistency by adding water.
How do you cook Uttapam?
- Heat a tawa or griddle on medium flame. Grease it with oil or ghee.
- Pour a ladle of batter in the center and spread slightly to form a thick pancake.
- Top with desired ingredients and drizzle oil around the edges.
- Cook until crisp on the bottom. Flip and cook other side until done.
