Aliquam in sagittis nulla. Curabitur euismod diam eget risus venenatis, sed dictum lectus bibendum. Nunc nunc nisi, hendrerit eget nisi id, rhoncus rutrum velit. Nunc vel mauris dolor. Class aptent taciti sociosqu ad litora torquent per conubia nostra, per inceptos himenaeos. Aliquam fringilla quis nisi eget imperdiet.
This uttapam recipe is crispy on the outside, fluffy on the inside, and packed with flavor, just like the ones served in South Indian restaurants.
Save This Recipe!
Enter your email and we’ll send you this recipe so you can come back to it later! 😊
Made using leftover idli dosa batter, this easy and delicious dish is perfect for breakfast, lunch, or dinner and comes together in just 20 minutes!
Cuisine: Indian
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 16 mini uttapams
Why You’ll Love Making It
- Quick & Easy – Made with pre-prepared batter, so you can have fresh uttapams on your plate in no time.
- Crispy Yet Fluffy – The perfect balance of textures, with a golden crust and soft, airy center.
- Beginner-Friendly – No special skills or equipment needed—just a skillet and basic ingredients.
- Customizable – Add your favorite veggies, cheese, or paneer to make it your own.
- Healthy & Gut-Friendly – Fermented batter is great for digestion and packed with nutrients.
Ingredients
For the Batter
- 3 cups idli rice – Provides the right texture for a soft and fluffy batter.
- 1 cup whole urad dal – Essential for fermentation and adds lightness to the uttapams.
- 1 teaspoon fenugreek seeds (methi) – Helps improve fermentation and adds subtle flavor.
- 2 tablespoons poha (flattened rice) – Softens the batter and enhances fermentation.
- Salt to taste – Brings out the flavors and should be added after fermentation.
For the Toppings
- 1 cup mixed chopped vegetables – Popular choices include onions, tomatoes, bell peppers, grated carrots, and green chilies.
- ½ cup cheese or paneer (optional) – Adds creaminess and extra protein.
- Oil or ghee (as needed) – For cooking and enhancing the flavor.
Free
MINESTRONE COOKBOOK
Grab your FREE cookbook with our
10 Favorite Minestrone Soup Recipes
Instructions
Step 1: Prepare the Batter
Soak 3 cups idli rice and 1 cup urad dal separately in water for 6-7 hours or overnight, along with 1 teaspoon fenugreek seeds. About 10 minutes before grinding, soak 2 tablespoons poha in water to soften.
Step 2: Grind the Ingredients
Drain the soaked urad dal and poha, then grind them together with 1 to 1.5 cups of fresh water into a smooth paste. Set aside. Grind the soaked rice separately with 1 to 1¼ cups water, adding water gradually for a thick, smooth consistency.
Step 3: Ferment the Batter
Combine both batters in a large bowl, mix well, and cover. Let it ferment in a warm place for 12-14 hours. If it’s cold, place the batter in an oven with the light on or use an Instant Pot on yogurt mode to help fermentation. Once ready, the batter should double in size and have a slightly sour aroma.
Step 4: Prepare the Uttapam Batter
Stir the fermented batter gently, then add salt to taste. If the batter is too thick, mix in a little water until it reaches a pancake-like consistency.
Step 5: Cook the Uttapams
Heat a non-stick skillet or cast iron pan over medium heat and lightly grease it with oil or ghee. Pour ¼ cup batter for mini uttapams or ½ cup for a large one, spreading slightly but keeping it thick.
Step 6: Add the Toppings
Once you see bubbles forming, sprinkle the chopped vegetables on top and press them lightly so they stick. Avoid overcrowding the uttapam with too many toppings.
Step 7: Cook Until Golden
Drizzle a teaspoon of oil or ghee around the edges and cook for about 2 minutes, or until the bottom is golden brown. For thicker uttapams, cover with a lid to ensure the batter cooks through.
Step 8: Flip & Finish Cooking
Carefully flip the uttapam and cook for another 1-2 minutes on low heat, until the vegetables start to brown slightly.
Step 9: Serve & Enjoy
Transfer the uttapam to a plate and serve immediately with coconut chutney, tomato chutney, or sambar.
FAQs
Can I use store-bought dosa batter for uttapam?
Yes! Store-bought dosa batter works well, but if it’s too thin, let it sit for a few hours to thicken or mix in a little rice flour to adjust the consistency.
What are the best vegetable toppings for uttapam?
Classic choices include onions, tomatoes, bell peppers, carrots, and green chilies. You can also add grated beetroot for color, paneer for protein, or even a sprinkle of cheese for extra indulgence.
