🥞 Uttapam
Uttapam is a thick South Indian pancake made from a fermented batter of rice and urad dal (black gram lentils). Onion, tomato and green chilli are pressed into the top while it cooks, so they soften and lightly char. It is soft and spongy inside with a crisp base, and is usually served with coconut chutney and sambar.
Diets
Allergens
None of the 14 major allergens in a typical recipe.
What it is made of
Recipe
Ingredients
- 200 g finely ground rice
- 100 g urad dal, soaked 4 hours
- 250 ml water
- 1 onion, finely chopped
- 1 tomato, finely chopped
- 1–2 green chillies, chopped
- 1 tsp salt
- 2 tsp oil
Method
- Grind the soaked urad dal with some of the water to a smooth paste, then mix with the ground rice, salt and the remaining water.
- Cover and leave to ferment for 8–12 hours in a warm place.
- Heat a lightly oiled pan, pour a ladle of batter and spread to a thick round about 1 cm high.
- Scatter onion, tomato and chilli on top and press them in gently.
- Cook 3–4 minutes, flip and cook 2 minutes more; serve hot.
How to make it lighter
- Brush the pan with oil instead of pouring it — 1 tsp oil ≈ 40 kcal.
- Load the top with extra vegetables to make each uttapam more filling.
- Pair with sambar rather than coconut chutney for a lighter side.
History
Uttapam comes from the same rice-and-lentil batter tradition as dosa and idli in Tamil Nadu and neighbouring South Indian states, where it is a common breakfast and tiffin dish.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →