Uttapam Recipe

Uttapam is the ideal option if you're searching for a tasty, nutritious, and satisfying Indian breakfast! Made from the traditional idli-dosa batter and topped with a vibrant mixture of onions, tomatoes, chilies, and coriander, uttapam is referred to as the Indian-style savory pancake. It's one of those foods that's not only tasty but also healthful and reassuring, with a soft interior and slightly crispy exterior.

My mom always made uttapam for breakfast on the weekends when I was growing up. The kitchen would immediately fill with a delicious aroma as she loaded it with fresh vegetables. It was the highlight of our mornings, served hot with sambar and coconut chutney. Uttapam still offers the same traditional flavor and cozy comfort.

Ingridients

For Batter

2 cups dosa/idli batter (fermented)
Salt – to taste (if not already in the batter)
Water – as needed to adjust consistency

For Toppings

1 medium onion – finely chopped
1 medium tomato – finely chopped
1 green chili – finely chopped (optional)
2 tbsp carrot – grated (optional)
2 tbsp capsicum – finely chopped (optional)
2 tbsp fresh coriander leaves – finely chopped

For Cooking

2–3 tbsp oil or ghee (for shallow frying)

How to Make Uttapam (Step-by-Step)

Step 1 – Prepare the Batter

Take 2 cups of dosa/idli batter in a mixing bowl. If the batter is too thick, add a little water to make it pourable but not runny. Add salt if needed. The batter should be slightly thicker than dosa batter since Uttapam is soft and fluffy.

Step 2 – Heat the Pan

Heat a non-stick tawa or cast iron pan on medium flame. Grease it lightly with oil or ghee. Make sure the pan is well-heated before pouring the batter.

Step 3 – Pour the Batter

Pour a ladleful of batter in the center of the pan. Gently spread it into a thick round pancake (not too thin like dosa). Keep the thickness about ¼ inch for best results.

Step 4 – Add the Toppings

Quickly sprinkle the finely chopped onion, tomato, green chili, capsicum, carrot, and coriander leaves on top of the batter. Gently press them with a spatula so they stick well to the Uttapam.

Step 5 – Cook the Uttapam

Drizzle a little oil or ghee around the edges. Cover and cook on medium flame for 2–3 minutes until the bottom turns golden and crisp. Flip carefully and cook the other side for 1–2 minutes.

Step 6 – Serve Hot

Your soft, fluffy, and colorful Uttapam is ready! Serve hot with coconut chutney, tomato chutney, and sambar for a complete South Indian breakfast.

Special Tips for Perfect Uttapam

Use fermented idli-dosa batter for the authentic taste and texture.
Cook on medium flame only – high flame will brown the Uttapam quickly but leave the inside uncooked.
Always press the veggies gently into the batter so they don’t fall off while flipping.
For a crispier version, cook slightly thinner Uttapams with a little extra oil.

Uttapam Recipe | Easy South Indian Breakfast

Uttapam Recipe

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