Recipe – Uttapam / Uttapa


Prep time: 10-12 hours

Cook Time: 30 minutes

Serves: 8 uttapams


For the batter:

  • Urad Dal (white lentils): 1/2 Cup
  • Rice: 2 Cups
  • Methi (Fenugreek) seeds: ½ Teaspoon
  • Salt: ½ Tablespoon or to taste
  • Cooked plain rice or soaked poha: 1/4 cup
  • Water: As required

For the Masala:

  • Onion: 1 medium
  • Tomato: 1 medium
  • Bell pepper or capsicum: ½ of a medium
  • Grated carrots: ¼ cup
  • Cabbage: finely chopped, ¼ cup
  • Curry leaves: 4-5
  • Ginger-garlic paste: 1 teaspoon
  • Green chili: 1. Finely chopped
  • Salt: 1 teaspoon or to taste
  • Red chili powder: ¼ teaspoon
  • Garam masala powder: ½ teaspoon
  • Oil: 1 tablespoon
  • Cumin seeds: ½ teaspoon
  • Coriander leaves: 1 tablespoon


For the batter:

  • Wash dal and rice 2-3 times. Soak the mix in water with methi seeds. Soak it for 5-6 hours or overnight.
  • Drain the water, add soaked poha or cooked rice to the mix and grind the mixture to a smooth paste. Not too thick, not too thin paste. Add little water while grinding if required.
  • Transfer the batter to a bowl, cover it and let it ferment for another 5-6 hours or overnight. The batter will increase in volume.

For the masala:

  • Heat oil in a pan, add cumin seeds and when it changes color, add chopped onions. Sauté till transparent.
  • Add tomato, green chilli, ginger garlic paste and sauté for 2 minutes.
  • Add bell pepper, cabbage, carrots, salt, red chili powder, garam masala powder. Sauté for another 3-4 minutes.
  • Turn off the heat. Add coriander leaves.

For the Uttapam:

  • Add salt in the uttapam batter. Adjust water to make a semi-thick dropping consistency batter. Mix well.
  • Heat a tawa in high flame, pour 1 ladle full of batter and spread evenly to a 4-inch diameter circle. Drizzle little oil over it. Spread 1 tablespoon of the vegetable mix on top of the uttapam evenly and press with a spatula, so it gets stick on the surface. Cover the pan and cook in medium heat. Flip it carefully after 1 minute and drizzle some oil. Roast both sides until light brown.
  • Serve hot with peanut chutney.


Cook’s Note:

  • You may add the vegetable masala in the batter and then prepare the uttapams.


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