Uttapam is a thick, savoury South Indian pancake made from the same fermented rice-and-lentil batter as dosa, topped with onions, tomatoes and green chillies before cooking. Its soft, spongy texture makes it a comforting alternative to crispy dosa.
Uttapam at a Glance
| Cuisine | South Indian |
|---|---|
| Country | India |
| Meal | Breakfast |
| Course | Main / Breakfast |
| Food Type | Vegetarian |
| Difficulty | Medium |
| Preparation | 15 minutes |
| Cooking | 20 minutes |
| Total time | About 9-13 hours |
| Servings | 4 |
| Suggested serving | 1 uttapam |
Uttapam Ingredients
- 2 cups dosa/idli batter (fermented); 1 small onion, finely chopped; 1 small tomato, finely chopped; 1 green chilli, chopped; 2 tbsp coriander leaves, chopped; salt to taste; oil for cooking.
How to Make Uttapam
- Ensure the batter is well fermented and of a slightly thick, pourable consistency.
- Heat a tawa on medium heat and grease lightly.
- Pour a ladle of batter and spread gently into a thick circle, thicker than a regular dosa.
- Sprinkle chopped onion, tomato, green chilli and coriander evenly over the top, pressing lightly into the batter.
- Drizzle oil around the edges and cook on medium heat until the base turns golden.
- Flip carefully and cook the topped side briefly until the vegetables soften.
- Serve hot with coconut chutney and sambar.
Cooking Tips
Cook on medium, not high, heat so the thick batter cooks through without burning the base. Press the toppings in gently so they stay in place while flipping.
Variations
Try a mixed vegetable uttapam with grated carrot and capsicum. A cheese uttapam with a sprinkle of grated cheese is a popular kid-friendly variation.
Substitutions
Use leftover dosa batter for a quick version without a separate soak-and-grind step.
What to Serve With Uttapam
Coconut chutney, sambar, or a simple tomato chutney.
Storage & Reheating
Storage: Best eaten fresh, as the vegetable toppings release moisture on standing.
Reheating: Reheat briefly on a hot tawa for 30-40 seconds per side.
Uttapam Nutrition Facts
Nutrition varies with exact ingredients, oil quantity and serving size. Approximate values per serving:
| Calories | 220 kcal |
|---|---|
| Protein | 6 g |
| Carbohydrates | 38 g |
| Fat | 6 g |
| Fiber | 3 g |
Values are estimates for planning purposes and should be treated as approximate.
Potential Nutritional Benefits
A fermented, vegetable-topped breakfast that adds fresh vegetables directly into a traditional South Indian staple.
Age & Serving Guidance
Suitable for toddlers from around 10-12 months, in small soft pieces with mild spicing.
For young children, take particular care with hot food, spice level, piece size, known allergies and individual chewing/swallowing ability.
Allergens & Food Safety
Allergens: Naturally gluten-free; check accompaniments for allergens.
Use well-fermented batter and cook thoroughly through the thicker centre before serving.
Uttapam FAQs
What’s the difference between uttapam and dosa?
Uttapam is thicker and topped with vegetables before cooking, while dosa is thin and typically plain or filled after cooking.
Can I use dosa batter for uttapam?
Yes, the same fermented batter works for both; just spread it thicker for uttapam.
Why is my uttapam not cooking through?
This usually means the heat is too high, browning the outside before the thick centre cooks; lower the heat and cook a little longer.
Can I make uttapam without onion and tomato?
Yes, a plain uttapam or one topped with just coriander and green chilli also works well.
Is uttapam healthier than dosa?
Both are similar nutritionally, though uttapam’s vegetable toppings add extra fibre and vitamins.
Can I freeze uttapam batter?
Fermented batter is best refrigerated and used within a few days rather than frozen.
What toppings work well on uttapam?
Onion, tomato, green chilli, grated carrot, and capsicum are all popular choices.
Why does my uttapam stick to the tawa?
The tawa may need reseasoning, or more oil is needed around the edges while cooking.
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