Uttapam Recipe (Crispy and Fluffy) – Recipes Plaza

Uttapam or Uthappam is a delicious South Indian tiffin breakfast of thick pancakes made with either idli batter or dosa batter.

However, unlike Dosa, Uttapam is a little thicker and is topped with different types of veggies like onion, tomato, capsicum, carrot, green chili, sweet corn, etc. which makes it even healthier and tastier.

Uttapam is an ideal morning breakfast recipe that can be made instantly without the hassle of fermentation and grounding. it tastes great when served with a choice of spicy chutney but also tastes amazing by itself without any sides.

It is so quick and easy to make, that it can be prepared instantly when you have the batter ready. It is Hearty and a fail-proof South Indian breakfast/meal recipe that does not need any special techniques. If you don’t have the batter ready, you can also use store-bought idli dosa batter available in any Indian store.


Ingredients for uttapam


  • 2 cups idli rice
  • ½ cup whole husked urad dal
  • ¼ teaspoon fenugreek seeds
  • Salt for Taste
  • 4 cups water


  • 1 onion (finely chopped)
  • 1/2 cup Capsicum (finely chopped)
  • 1 tomato (finely chopped)
  • 1 carrot (grated)
  • 2-3 green chilies (finely chopped)
  • Salt to Taste
  • 2 tbsp oil

Instructions for uttapam

Making uttapam batter

  1. In a bowl take the Husked whole urad dal and fenugreek seeds.
  2. Rinse both the urad dal and methi seeds a couple of times.
  3. soak for 5 hours adding water as required.
  4. In another bowl take idli rice.
  5. Rinse the idli rice a couple of times and keep it aside.
  6. Add 2 cups of water and soak everything for 4 to 5 hours
  7. Strain the urad dal and reserve the water. Keep this water for blending/grinding the dal.
  8. Add the strained urad dal to the grinder or blender jar.
  9. Add the reserved water and Grind it into a coarse and thick batter.
  10. The quantity of water depends on the freshness of the urad dal. So add water as required.
  11. Add batter into the mixing bowl. The batter should be fluffy, smooth, and light.
  12. To the same jar, add the soaked rice.
  13. Then add ¼ to ½ cup water and blend till smooth.
  14. Pour the rice batter into the bowl containing the urad dal batter
  15. Now add salt to the batter. mix both batters with your hand.
  16. Cover and allow the batter to ferment overnight for 8 to 20 hours.
  17. After, the batter will be doubled in size. It will also have a pleasant sour aroma and many tiny air pockets.
  18. Just lightly stir the batter. The batter should be slightly thicker than the dosa batter and slightly thinner than the idli batter.

Making Uttapam

  1. Heat up a tawa or a cast iron pan, brush, or spread some oil on the tawa.
  2. While making uttapams, you can regulate the flame from low to high. Before pouring the batter, reduce the flame to low.
  3. When tawa is ready, pour one ladle of batter and spread it in a round shape by gently rotating the ladle in the clockwise or anti-clockwise direction.
  4. The uttapam should be thick.
  5. Sprinkle 1-2 tablespoons of finely chopped onion.
  6. Also, sprinkle 1-2 tablespoons finely chopped capsicum over it.
  7. Sprinkle 1 tablespoon of finely chopped tomato and carrot and finely chopped green chilies over it.
  8. Lightly press the veggies on the uttapam so that they stick to the batter. You can even sprinkle a pinch of salt.
  9. Drizzle 1 teaspoon of oil around the edge. Cook on medium flame.
  10. Flip it gently and cook another side for a minute or until the bottom surface looks cooked.
  11. Transfer it to a plate. Repeat the process of making uttapam for the remaining batter.
  12. Serve them hot to have the best taste. They won’t taste so good once when cooled

Tips and Variations:

  • use small grain rice for idli batter
  • The batter spread should not be very thin otherwise veggies will not stick with the batter.
  • fenugreek seeds (methi dana) help to increase the speed of the fermentation process.
  • If possible, use a cast iron pan for a great crispy result.
  • mix rice and dal batter with your hands so air particles add to the batter.
  • Sprinkle only onion and green chili to make Onion Uttapam.
  • You can garnish it with shredded or grated mozzarella cheese to give it a tempting Pizza look.
  • lower the temperature of the tawa before you spread the uttapam.
  • Don’t overload yourself with vegetables. Otherwise, it will be soggy.
  • This recipe can also be doubled or tripled.
  • Cook uttapam on medium-low flame.

Serving Suggestions

  1. Chutneys: Serve with a variety of chutneys for dipping. Coconut chutney, tomato chutney, coriander chutney, or mint chutney are popular choices. These chutneys add a burst of flavor and freshness to the Uttapam.
  2. Yogurt: Serve Uttapam with a side of plain yogurt or raita. The cool and creamy yogurt complements the savory flavors of the Uttapam and adds a refreshing element to the meal.
  3. Pickles: Accompany Uttapam with a selection of Indian pickles for a tangy and spicy kick. Mango pickles, lime pickles, or mixed vegetable pickles are popular choices. These pickles provide a delightful contrast to the flavors of the Uttapam.
  4. Coconut Sambal: Prepare simple coconut sambal by mixing grated coconut, chopped onions, green chilies, coriander leaves, and a squeeze of lemon juice. Serve this sambal alongside Uttapam for a tropical and zesty twist.


Q: What toppings can I use for Uttapam?

A: It can be customized with a variety of toppings. Some popular options include finely chopped onions, tomatoes, bell peppers, green chilies, grated carrots, fresh coriander leaves, and even paneer (Indian cottage cheese).

Q: Can I make Uttapam without fermentation?

A: Yes, you can make instant Uttapam without fermentation by adding a pinch of baking soda or fruit salt (eno) to the batter. This will help in achieving a fluffy texture. However, traditionally, Uttapam is made with fermented batter, which results in a tangy flavor and better digestion.

Q: What are some common accompaniments for Uttapam?

A: It is often served with various chutneys like coconut chutney, tomato chutney, or mint chutney. It is also delicious when paired with sambar, a lentil-based vegetable stew.

Q: Can Uttapam be reheated?

A: Yes, you can reheat. Heat a non-stick pan or tawa, place the Uttapam on it, and cook it over low heat until it’s heated through. You can also use a microwave, but it may make the Uttapam slightly soft.

Q: How do I make Uttapam batter?

A: To make batter, soak 2 cups of rice and 1 cup of split black lentils (urad dal) separately in water for about 4-6 hours. Grind them separately to a smooth consistency using a blender or wet grinder. Then, mix both the ground rice and lentils together, add salt, and let the batter ferment overnight or for about 8-10 hours.


Calories 166kcal
Fat 9g
Sodium 26mg
Potassium 300mg
Carbohydrates 26g
Protein 6g
Vitamin A 429IU
Vitamin C 17mg
Calcium 24mg


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