Uttapam
உத்தப்பம் / ಉತ್ತಪ್ಪ
Often called the "Indian pizza" — though no comparison does it justice — Uttapam is a thick, soft, spongy savoury pancake made from the same fermented rice-and-urad-dal batter used for Dosa and Idli, but cooked thicker and topped with an abundance of fresh vegetables pressed into the surface as it cooks. Diced tomatoes, onions, green chillies, grated coconut, and coriander are the classic toppings, but modern uttapams can carry capsicum, corn, or cheese. Unlike the razor-thin crispy dosa, Uttapam is robust, filling, and pleasantly sour from the fermentation. It is one of the most practical South Indian breakfasts: faster to make than dosa because precision isn't required, endlessly adaptable, and capable of feeding a crowd quickly. Served hot off the tawa with coconut chutney and sambar, it is the kind of breakfast that makes mornings genuinely worth getting up for.
- Total
- 30 min
- Serves
- 4
- Level
- Easy
Prep 10 min · Cook 20 min
Ingredients
Method
Prep toppings: Finely dice the tomatoes and onion; finely slice the green chillies; chop the coriander. Combine all toppings in a bowl. Season with a pinch of salt. Stir the fermented batter gently — it should be thicker than dosa batter. If it seems very runny, add 1-2 tbsp of flour to thicken slightly.
About 5 min
Cook the uttapam: Heat a flat tawa or non-stick pan over medium heat. Drizzle ½ tsp oil and spread with a paper towel. Pour one ladle (about 100 ml) of batter into the centre and spread to a circle about 15cm wide — keep it thick (about 8mm), unlike a dosa. Immediately scatter a generous handful of the topping mixture over the surface and press lightly into the batter. Drizzle ½ tsp oil around the edges. Cook for 3-4 minutes until the bottom is golden and the top looks set. Carefully flip and cook the topping side for 2 minutes until lightly charred.
About 15 min
Tip: Don't spread the batter too thin or it becomes a dosa. The thick batter is what creates the soft, spongy interior.
Serve: Slide the uttapam onto a plate, topping-side up. Serve immediately with coconut chutney and hot sambar on the side.
About 2 min
Nutrition per serving (estimate)
- Calories
- 280
- Protein
- 8 g
- Carbs
- 39 g
- Fat
- 11 g
- Fibre
- 4 g
- Sugar
- 4 g
- Sodium
- 510 mg
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Recipe by Boon Tools.