Uttapam or Indian pancake is a popular south Indian breakfast recipe served with sambar and chutney. It is vegan and gluten-free. It can be made with leftover idli dosa batter and is perfect for kids' lunch boxes.
This savory pancake can be topped with vegetables of your choice or made just plain.
To make uttapam batter, just like dosa or idli batter, you will need urad dal, idli rice, salt, and water. You can also use leftover idli dosa batter to make uttapam. Depending on the consistency, you may have to add a little water.
For topping, you can sprinkle some onions, carrots, tomatoes, green chilies, bell pepper, or your favorite veggies. I have added chopped tomatoes and serrano pepper to make this onion uttapam recipe.
You can easily make uttapam with idli dosa batter. It must be thick and of pouring consistency. If it is too thick, you can add a little water. For the batter you will need urad dal, idli rice, water, and salt.
You can check this detailed post on how to make idli dosa batter.
Heat a tawa or skillet on medium high heat. I have used the Lodge cast iron skillet but a non-stick skillet will work well too.
Pour a ladleful of batter onto the hot skillet and then spread it evenly to make a thick pancake of about 4-5 inches in diameter. You will start seeing a few dimples in the uttapam.
Sprinkle some chopped onions and serrano pepper on top of the uttapam and let it cook until it starts looking cooked from the top. Apply some oil on the sides and the top of the uttapam and then run a spatula under it and lift it carefully.
Flip it and cook it for another few minutes. Apply some oil on the other side and flip again. Take the uttapam off the skillet on to a serving plate.
Indian pancakes can be made with a variety of toppings
- Onion - add chopped onions to make onion uthappam.
- Vegetable uttapam - add chopped onions, chopped tomatoes, and green peas.
- Plain uttapam - do not add any vegetables or green chilies to make plain uttapam.
Uttapam is one of the popular breakfast item along with idli and dosa. It is served with coconut chutney, tomato chutney, and sambar.
To make the uttapam batter, I used the Vitamix blender. It makes a batter of a very smooth and fine consistency.
The batter is fermented in the oven and finally, the pancakes are made on a cast iron skillet. I have used the Lodge cast iron skillet but other types of the skillet will work fine.
It is best to eat the uttapam hot. If you have any leftovers, you can store them in an airtight container in the refrigerator. When you are ready to eat it, you can reheat it on the skillet or in the microwave.
Uttapam batter can be stored in the refrigerator in an airtight container for 4-5 days.
The skillet must be hot when you pour the batter on it. This will ensure the pancakes are light, fluffy, and have holes while they are getting cooked.
Looking for other recipes like this? Try these:
These are my favorite dishes to serve with uttapam:
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Uttapam - Indian Pancake
- Convection Oven
- 1 cup Onion (chopped)
- 2 tablespoon Serrano pepper (finely chopped, optional)
- Wash the rice and urad dal and soak them in warm water for 10-12 hours.1 ½ cup Idli rice, ½ cup Urad dal
- Discard the water and put the soaked dal and rice in Vitamix. Add salt and 1 ½ cup of cold water.1 ½ teaspoon Salt, 1 ½ cup Cold water
- Select the "Smoothie" setting in vitamix and let it complete the cycle.
Fermenting batter in oven
- Transfer the batter into a clean bowl, cover it and place it in the oven for fermenting.
- Start the oven on "Warm" setting for 10 minutes and then turn it off.
- Leave the batter in the oven for fermentation for about 14 hours.
- Batter is ready for making uttapam.
Make uttapam on a cast iron skillet
- Mix the batter well before using. Add water if needed.
- Heat the seasoned cast iron skillet on medium high flame.
- Once hot, add about ⅓rd cup of batter at the center of the skillet.
- Using a stainless steel ladle, spread the batter in a circular motion into a thick pancake of about 4-5 inches in diameter.
- Once you start seeing dimples in the uttapam, sprinkle little onion and serrano pepper.
- Once it looks cooked apply a little oil around the edges and on top of the uttapam.
- Run the spatula under the uttapam and carefully lift it and flip it.
- Apply oil and then flip once again.
- Cook it for a few seconds and then transfer it to a serving plate.
- With a wet kitchen towel, wipe the skillet and then the skillet is ready to make another uttapam.
- Soaking dal and rice for long (10-12 hours) in warm water helps in fermentation, especially in cold weather.
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