Are you looking to add a new and exciting dish to your breakfast or brunch routine? Look no further than the delicious and savoury Indian delicacy known as Uttapam. Made from a batter of lentils and rice, Uttapam Recipe is a pancake-like dish that is sure to impress your taste buds. In this recipe, we will show you how to make an authentic Uttapam Dish, complete with all the necessary ingredients and step-by-step instructions.

Originating from South India, Uttapam is a popular breakfast and snack food that has become a beloved dish throughout the country. The word "Uttapam" comes from the Tamil language and translates to "poured appam", referring to the method of cooking the dish. Uttapam is typically made by pouring the batter onto a hot griddle or tawa and then adding various toppings such as onion, tomato, and chilli.

Uttapam has a rich history and cultural significance in India, with some variations of the dish dating back to ancient times. The use of lentils and rice in the batter makes Uttapam a nutritious and filling meal, perfect for starting your day off right. Whether you are an experienced home cook or just starting out, this recipe will help you create a delicious and authentic Uttapam that is sure to impress.

Difficulty Level: Easy

Course: Breakfast or Snack

Cuisine: South Indian

Preparation Time: 10 minutes

Total Time: 12 hours (includes fermentation time)

Serving Size: 4

• 2 cups of Idli Rice

• 1/2 cup of Urad Dal

• 1/2 teaspoon of Fenugreek Seeds

• 1/2 teaspoon of Salt

• 1/2 teaspoon of Baking Soda

• 1 cup of Finely Chopped Onion

• 1 cup of Finely Chopped Tomatoes

• 1 cup of Finely Chopped Green Bell Pepper

• 1/4 cup of Finely Chopped Coriander Leaves

• 1/2 teaspoon of Red Chilli Powder

• Oil (for cooking)

• Rinse the rice, urad dal, and fenugreek seeds together in a large bowl. Add enough water to cover them and soak them for at least 4 hours.

• Drain the water and blend the soaked ingredients in a blender or grinder, adding water as needed to make a smooth batter.

• Transfer the batter to a large bowl and add salt. Mix well and leave it to ferment for 8 hours or overnight.

• Once the batter has fermented, add baking soda and mix well.

• Heat a non-stick pan over medium heat and add a few drops of oil. Pour a ladleful of batter onto the pan and spread it evenly.

• Sprinkle the chopped onion, tomatoes, green bell pepper, coriander leaves, and red chilli powder on top of the batter.

• Drizzle a few drops of oil around the edges and cook for 2-3 minutes on low heat until the edges turn golden brown.

• Flip the uttapam and cook for another 2-3 minutes until the other side is cooked and crispy.

• Repeat the process for the remaining batter and vegetables.

• Serve hot with coconut chutney, sambar, or any other accompaniment of your choice.

One serving of uttapam (approximately 100 grams) contains approximately:

• Calories: 125

• Protein: 4 grams

• Fat: 5 grams

• Carbohydrates: 16 grams

• Fiber: 1 gram

1. Idli rice can be substituted with parboiled rice, but avoid using long-grain rice as it will not yield the same texture.

2. Idli/dosa batter is readily available in Indian grocery stores. If you cannot find it, you can make it at home by soaking rice and lentils, grinding them to a paste, and fermenting it overnight.

3. For a healthier version, use a combination of idli rice and whole urad dal.

4. You can also add grated carrots or zucchini to the batter for added nutrition.

5. To make mini uttapams, use a muffin pan and pour the batter into each cup. Top with vegetables and spices and bake at 375°F for 10-12 minutes.

6. Add grated cheese on top of the uttapam for a cheesy twist.

• You can substitute the vegetables in the recipe with any of your choice.

• For a vegan option, use oil instead of ghee for cooking.

• Uttapams are best served fresh and hot, but you can store them in an airtight container in the refrigerator for up to 2 days.

• Reheat them in a pan or microwave before serving.

Uttapam is a versatile dish that can be served for breakfast, lunch, or dinner. Here are some serving suggestions:

• Top with chopped vegetables such as onions, tomatoes, and bell peppers for a colourful and flavorful dish.

• Uttapams are traditionally served with coconut chutney and sambar, but you can also serve them with tomato chutney, mint chutney, or any other accompaniment of your choice.

• Garnish with fresh cilantro or coriander leaves for added freshness and flavor.

• Serve with a side of yogurt or raita to balance the spiciness of the dish.

1. What is uttapam batter made of?

Uttapam batter is made of a combination of soaked and ground urad dal (black lentils) and rice. The ratio of urad dal to rice may vary depending on the recipe.

2. Is uttapam better than dosa?

Both uttapam and dosa are popular South Indian dishes and have unique flavours and textures. Uttapam is thicker and has a spongier texture than dosa, which is thinner and crispier. It ultimately comes down to personal preference.

3. What is Indian uttapam made of?

Indian uttapam is made of a batter made from urad dal, rice, and water. The batter is fermented overnight before being cooked on a griddle with various toppings.

4. How do you describe uttapam?

Uttapam is a thick, savoury pancake made from fermented rice and lentil batter. It is typically topped with various vegetables and herbs, such as onions, tomatoes, cilantro, and green chillies.

5. Can I make uttapam without fermenting the batter?

While traditional uttapam batter is fermented overnight, there are instant uttapam recipes that use baking soda or baking powder to help the batter rise without fermentation.

6. Is uttapam a healthy dish?

Uttapam can be a healthy dish if prepared with nutritious ingredients such as whole-grain rice and lentils and topped with a variety of vegetables. However, it can also be high in calories and sodium if made with refined flour and excessive oil.

7. Can I use other grains to make uttapam?

Yes, you can use other grains such as oats, quinoa, or barley to make uttapam. However, the texture and taste may differ from the traditional recipe.

8. Can I make an uttapam without a non-stick pan?

Yes, you can make uttapam on any flat griddle or cast-iron pan. However, a non-stick pan may make the process easier and prevent sticking.

9. How do I store leftover uttapam?

Store leftover uttapam in an airtight container in the refrigerator for up to 2-3 days. Reheat in a microwave or on a griddle before serving.

10. Can I freeze the uttapam batter?

Yes, you can freeze the uttapam batter for up to 3-4 months. Thaw the batter in the refrigerator overnight before using it.