Uttapam

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Uttapam

Uttapam-recipe-wb

CategoryCuisineDiets,

Have you ever thought of trying savory pancakes, Indian style? Uttapam is a traditional South Indian recipe. It's flavored with classics such as onions, tomatoes, herbs and some veggies. This super-filling recipe can be enjoyed for lunch, dinner or even breakfast.

Ingredients

 2 cups dosa/idli batter
 1 small onion, finely chopped
 1 carrot, grated
 ½ sweet red or green pepper (or a combination of both), finely chopped
 1 small tomato, finely chopped
 1 jalapeno, deseeded finely chopped (optional)
 1 tablespoon cilantro or parsley, finely chopped
 Salt to taste, divided
 2 teaspoons coconut/vegetable oil

Instructions

1

In a bowl, place the dosa batter and add salt to taste (1/8 to 1/4 teaspoon) and water as required to make a pancake-like batter consistency.

2

Mix all the chopped vegetables and cilantro or parsley with salt (to taste) in a bowl. Set aside.

3

Pour ½ cup of batter on a warm, oiled griddle and spread in a circular motion like a pancake.

4

Add the chopped vegetables all over the top of the spread batter and press gently, drizzling a ¼ teaspoon of oil around the edges of the pancake.

5

Once the uttapam is golden brown on the bottom, flip gently. Drizzle a ¼ teaspoon of oil around the edges of the pancakes and cook until vegetables are slightly caramelized.

6

Remove it from the griddle and serve them with sambar and chutney.

Serves 4 Uttapams

Notes:
Variations:
● For an onion uttapam, add chopped onions, salt and jalapeño.
● For onion and tomato, add chopped onion, tomato, salt, and cilantro or parsley.
● To make it as a quick recipe, get the ready-to-use dosa batter from any Indian store.

If you want to make your own batter, follow our easy-to-make recipe for Idli & Dosa Batter.

Pair your uttapams with our delicious chutneys and sambar.

Coconut Chutney

Cilantro Mint Chutney

Sambar Soup

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Ingredients

 2 cups dosa/idli batter
 1 small onion, finely chopped
 1 carrot, grated
 ½ sweet red or green pepper (or a combination of both), finely chopped
 1 small tomato, finely chopped
 1 jalapeno, deseeded finely chopped (optional)
 1 tablespoon cilantro or parsley, finely chopped
 Salt to taste, divided
 2 teaspoons coconut/vegetable oil

Directions

1

In a bowl, place the dosa batter and add salt to taste (1/8 to 1/4 teaspoon) and water as required to make a pancake-like batter consistency.

2

Mix all the chopped vegetables and cilantro or parsley with salt (to taste) in a bowl. Set aside.

3

Pour ½ cup of batter on a warm, oiled griddle and spread in a circular motion like a pancake.

4

Add the chopped vegetables all over the top of the spread batter and press gently, drizzling a ¼ teaspoon of oil around the edges of the pancake.

5

Once the uttapam is golden brown on the bottom, flip gently. Drizzle a ¼ teaspoon of oil around the edges of the pancakes and cook until vegetables are slightly caramelized.

6

Remove it from the griddle and serve them with sambar and chutney.

Serves 4 Uttapams

Notes:
Variations:
● For an onion uttapam, add chopped onions, salt and jalapeño.
● For onion and tomato, add chopped onion, tomato, salt, and cilantro or parsley.
● To make it as a quick recipe, get the ready-to-use dosa batter from any Indian store.

If you want to make your own batter, follow our easy-to-make recipe for Idli & Dosa Batter.

Pair your uttapams with our delicious chutneys and sambar.

https://veggiefestchicago.org/recipe/coconut-chutney/

https://veggiefestchicago.org/recipe/cilantro-mint-chutney/

https://veggiefestchicago.org/recipe/sambar-recipe/

Uttapam
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