Thick fermented rice pancake topped with vegetables
Uttapam
Prep Time
10 min
Cook Time
15 min
Total Time
25 min
Servings
3
6 uttapam
Difficulty
Easy
Cost
Budget
$
Uttapam
Thick fermented rice pancake topped with vegetables
★4.4(20)
A thick, fluffy pancake made from dosa batter, topped with onions, tomatoes, and chilies before cooking. A hearty South Indian breakfast that uses the same batter as dosa.
10m
Prep Time
15m
Cook Time
25m
Total Time
3
Servings
Easy
Difficulty
Budget $
Cost
Sarah Chen
(Updated )
Uttapam is the thicker, more forgiving cousin of dosa—a fluffy pancake studded with colorful vegetables. It uses the same fermented batter but is cooked thicker, making it softer and more bread-like.
Indian cuisine is a masterclass in building complex flavor through layered spices. This recipe distills that wisdom into a straightforward method with spectacular results.
Ingredients
- 2 cups fermented dosa/idli batter
- 1 onion, finely chopped
- 1 tomato, finely chopped
- 2 green chilies, finely chopped
- 2 tbsp fresh cilantro, chopped
- Oil for cooking, sambar and chutney for serving
Instructions
- 1
Heat a flat griddle or non-stick pan on medium heat; lightly grease with oil.
- 2
Pour a thick ladleful of batter and spread gently into a 5-inch circle—do not spread too thin.
- 3
Immediately scatter onion, tomato, chilies, and cilantro over the wet surface; press lightly.
- 4
Drizzle oil around the edges, cover and cook 2-3 minutes until the bottom is golden.
- 5
Flip carefully, cook 1-2 more minutes, then serve hot with sambar and coconut chutney.
Serving Suggestions
Ways to Serve This Dish
Serve with warm naan bread or basmati rice
Top with fresh cilantro and a squeeze of lime
Pair with a cooling cucumber raita on the side
Serve alongside fresh fruit and your favorite morning beverage
Substitutions
Dosa batterSemolina (rava) batter
Mix semolina with yogurt and water for instant uttapam
Green chiliesBlack pepper
Milder heat option for kids
Tips & Storage
Pro Tips
The batter for uttapam should be thicker than dosa batter—add less water if needed.
Cover while cooking to ensure the top sets and holds the vegetable toppings.
Preheat your pan or griddle properly. An evenly heated surface is the difference between golden perfection and uneven cooking.
Room temperature eggs cook more evenly than cold ones. Pull them from the fridge 15 minutes before cooking.
Storage
Uttapam is best served fresh. Store leftover batter for up to 3 days refrigerated.
Reheating
Warm in a dry skillet over medium heat for 1-2 minutes per side.
Nutrition Facts
Per serving (0mg) · 3 servings
Calories200
LowModerateHigh
A light, low-calorie option · based on a 2,000 cal daily diet
Protein6g
Carbohydrates36g
Fat3g
Fiber340mg
Sugar2g
Sodium4g
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- Can I use leftover dosa batter?
- Absolutely—slightly over-fermented batter that is too sour for dosa makes excellent uttapam.
- What toppings can I use?
- Try grated carrot, corn, capsicum, or even cheese for fusion uttapam.
Explore More
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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