Indian & South Asian · Breakfast · Lunch · Dinner
Uttapam
ஊத்தப்பம் (Uthappam)
Soft, thick South Indian pancakes made from an overnight-fermented rice and black gram batter, topped with onion, tomato, carrot, chilli and coriander. They cook in very little oil, giving a lightly crisp base and a fluffy middle.
- Prep
- 915 min
- Cook
- 40 min
- Total
- 955 min
- Serves
- 4
Calories come from: Carbs 78% · Fat 10% · Protein 12%
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Ingredients
For 4 servings- 1 cup200 gparboiled rice (idli rice)
- 1/3 cup65 gwhole skinned urad dal (black gram)
- 1/2 tspfenugreek seeds
- 3 cups710 gwater for soaking
- 1 1/4 cups300 gwater for grinding
- 1 tsp6 gsalt
- 1 large150 gonion, finely chopped
- 1 large150 gtomato, finely chopped
- 1 small60 gcarrot, grated
- 210 ggreen chillies, finely chopped
- 1/2 cup10 gfresh coriander leaves, chopped
- 2 tsp9 gsunflower oil
Steps
- 1
Rinse the rice in a bowl until the water runs mostly clear, then cover with half of the soaking water.
- 2
Rinse the urad dal with the fenugreek seeds and cover with the remaining soaking water.
- 3
Soak both for 5 hours, then drain, discarding the soaking water.
- 4
Grind the urad dal and fenugreek with about 1/2 cup of the grinding water until light, fluffy and smooth.
- 5
Grind the rice with the rest of the grinding water to a slightly grainy, thick batter.
- 6
Mix both batters with the salt in a large bowl, using clean hands, until well combined.
- 7
Cover loosely and leave in a warm place (about 26-30 °C / 80-86 °F) for 8-10 hours until bubbly and nearly doubled.
- 8
Stir the fermented batter gently; it should be thick but pourable.
- 9
Mix the onion, tomato, carrot, green chillies and coriander in a bowl.
- 10
Heat a non-stick or cast-iron pan over medium heat and brush with a few drops of the oil.
- 11
Pour a ladle of batter into the centre and spread lightly into a thick 15 cm (6 in) round.
- 12
Scatter about one-eighth of the vegetable topping over the batter and press it in gently with the ladle.
- 13
Drizzle a few drops of oil around the edge, cover and cook for 3 minutes until the base is golden.
- 14
Flip and cook for 2 minutes until the vegetables are lightly browned and the centre is cooked through.
- 15
Repeat with the remaining batter and topping to make 8 uttapams, serving them hot.
Swaps, storage and make-ahead
Swaps
- Use regular long-grain rice instead of parboiled idli rice if that is easier to find; the uttapams will be slightly less soft.
- Swap the carrot for finely chopped green pepper or grated beetroot for a different colour and crunch.
- Leave out the green chillies or use just one deseeded chilli for a milder, kid-friendly version.
- Use any neutral oil such as rapeseed or peanut oil in place of sunflower oil.
Storage
Uttapams are best eaten hot and fresh; refrigerate cooked leftovers within 2 hours in an airtight container for up to 3 days and reheat in a pan until steaming hot. Fermented batter (without toppings) keeps covered in the fridge for about 3 to 4 days, though it gets more sour each day.
Make ahead
Make and ferment the batter a day or two ahead and keep it covered in the fridge, letting it come to room temperature before cooking. Chop the onion, carrot, chillies and coriander a few hours ahead and refrigerate, adding the tomato just before cooking so the topping stays fresh.
Nutrition values are for the recipe as written.
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Allergens and nutrition
No major allergens in the ingredients.
Check the labels of packaged ingredients for allergens and suitability for your diet.
Full nutrition
| Per serving (418 g) | Per 100 g | |
|---|---|---|
| Calories | 293 kcal | 70 kcal |
| Protein | 9 g | 2.2 g |
| Carbohydrates | 57.1 g | 13.7 g |
| of which sugars | 3.6 g | 0.9 g |
| Fiber | 5.6 g | 1.3 g |
| Fat | 3.2 g | 0.8 g |
| of which saturated | 0.4 g | 0.1 g |
| Sodium | 608 mg | 145 mg |
Nutrition is calculated from USDA FoodData Central data and may differ from what you cook.
