Uttapam is a thick, soft South Indian pancake made from fermented dosa batter and topped with colorful vegetables like onions, tomatoes, and capsicum. Unlike crispy dosa, uttapam is soft in the center and slightly crispy on the outside. It’s a wholesome and tasty breakfast or dinner option that’s also great for kids!
🧾 Ingredients
For the Uttapam:
- 2 cups dosa batter (homemade or store-bought)
- Salt to taste (if not already in the batter)
- Water (to adjust consistency, if needed)
- Oil or ghee for cooking
For the Topping (finely chopped):
- 1 onion
- 1 tomato
- 1 green chili (optional)
- 1/2 capsicum (any color)
- Fresh coriander leaves
- Grated carrot (optional)
- Curry leaves (chopped, optional)
👨🍳 Step-by-Step Instructions
Step 1: Prepare the Batter
- Use fermented dosa batter. If too thick, add a little water to make it pourable but not runny.
- Mix well and keep ready.
Step 2: Prep the Vegetables
- Finely chop all vegetables and mix them in a bowl. You can customize toppings based on taste.
Step 3: Cook the Uttapam
- Heat a non-stick tawa or griddle on medium heat. Grease it lightly with oil.
- Pour a ladleful of batter in the center and gently spread into a thick pancake (don’t spread too thin).
- Immediately sprinkle a generous amount of chopped vegetables evenly over the top.
- Drizzle a few drops of oil around the edges and on top.
- Cover with a lid and cook on medium heat for 2–3 minutes.
- Flip carefully and cook the other side for 1–2 minutes or until vegetables are slightly roasted.
- Flip again (veg side up) and remove when both sides are cooked.
🍽️ Serving Suggestions
Serve hot Uttapam with:
- Coconut chutney
- Tomato chutney
- Sambar
- Gunpowder (idli podi) with ghee
💡 Pro Tips
- Ensure the batter is well-fermented for soft and spongy uttapams.
- Use a heavy tawa for even cooking.
- You can make mini uttapams for kids or as party snacks.
- Add grated cheese on top for a fusion twist!
