Uttapam
Savory Indian rice and lentil pancakes topped with vegetables and served with coconut chutney. A popular South Indian breakfast dish that's fluffy, nutritious, and easy to make.
- Total time
- 45 min
- Servings
- 4
- Calories
- 285
- Protein
- 8g
Ingredients
- 1 cup Rice
- ½ cup Urad dal (white lentils)
- 1.5 cups Water
- ½ tsp Salt
- ½ tsp Black peppercorns
- ½ tsp Cumin seeds
- 1 medium Onion, finely diced
- 1 medium Tomato, finely diced
- 1 whole Green chili, minced
- 2 tbsp Cilantro, chopped
- 2 tbsp Coconut oil or vegetable oil
- ¾ cup Coconut chutney
- ½ cup Sambar (optional)
Instructions
- 1
Soak rice and urad dal together in water for 4-6 hours, or overnight.
- 2
Drain and grind the soaked rice and dal with 1.5 cups water until you reach a smooth, thick batter consistency (thicker than dosa batter).
- 3
Add salt, crushed black peppercorns, and cumin seeds to the batter and mix well. Let rest for 10 minutes.
- 4
Heat a non-stick griddle or 10-inch cast iron skillet over medium-high heat and lightly oil it.
- 5
Pour one ladle of batter onto the griddle and spread gently into a thick round pancake (thicker than dosa).
- 6
Immediately sprinkle diced onion, tomato, green chili, and cilantro evenly on top of the batter.
- 7
Drizzle 0.5 tbsp oil around the edges and cook until the bottom is golden brown and crispy (2-3 minutes).
- 8
Carefully flip and cook the other side until golden (1-2 minutes), then transfer to a plate.
- 9
Repeat with remaining batter to make 4 uttapams.
- 10
Serve hot uttapams immediately with coconut chutney and sambar on the side.
Tools you’ll need
- 10-inch non-stick griddle or cast iron skillet
- Grinding stone or wet grinder
- Measuring cups
- Ladle
- Spatula
- Mixing bowl
- Knife for chopping vegetables
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