Uttapam Recipe

Ever felt like your breakfast game needed a serious upgrade? Dive into the heavenly world of uttapam, where crispy meets fluffy and flavors do a happy dance on your taste buds! 🌿✨

I love creating delicious and nutritious breakfasts, and Uttapam is a personal favorite of mine. This savory South Indian pancake combines rice and urad dal for a protein-rich base, enhanced by the earthy notes of fenugreek seeds.

Topped with vibrant vegetables like onions, tomatoes, and bell peppers, it’s both hearty and satisfying. My version features green chilies and coriander leaves for a fresh, spicy kick.

Cooked in a bit of oil or ghee, it’s a delightful start to the day.

Uttapam Recipe Ingredients

• Rice: Provides carbohydrates for energy, forms the base of the batter.
• Urad Dal: Rich in protein and fiber, aids in fermentation.
• Fenugreek Seeds: Aids digestion, adds mild bitterness to balance flavors.
• Onions: Enhance flavor with slight sweetness and pungency.
• Green Chilies: Adds heat and spice, boosts metabolism.
• Bell Peppers: Rich in vitamins, add crunch and color.
• Coriander Leaves: Fresh herby flavor, loaded with antioxidants.

Uttapam Recipe Ingredient Quantities

• 1 cup rice
• 1/3 cup urad dal (split skinned black gram)
• 1/4 teaspoon fenugreek seeds
• Salt to taste
• 1/4 cup finely chopped onions
• 1/4 cup finely chopped tomatoes
• 1-2 green chilies, finely chopped
• 1/4 cup finely chopped bell peppers
• 2 tablespoons chopped coriander leaves
• Oil or ghee for cooking

How to Make this Uttapam Recipe

1. Wash the rice and urad dal separately in plenty of water until the water runs clear. Soak them in separate bowls, with the fenugreek seeds added to the urad dal, for at least 4 hours or overnight.

2. Drain the soaked rice and urad dal with fenugreek seeds. In a blender or wet grinder, first grind the urad dal and fenugreek seeds to a smooth and fluffy batter, adding water as needed. Transfer to a large bowl.

3. Next, grind the rice to a slightly coarse batter with water as required. Combine with the urad dal batter and mix well to create a uniform consistency.

4. Add salt to taste, mix the batter, and cover the bowl. Allow the batter to ferment in a warm place for 8-12 hours or until it has doubled in volume.

5. Once fermented, gently stir the batter. If too thick, you can add a little water to adjust consistency. It should be pourable but not too runny.

6. Heat a non-stick pan or griddle over medium heat. Pour a ladleful of batter onto the center and gently spread it in a circular motion to form a thick pancake.

7. Sprinkle a portion of the chopped onions, tomatoes, green chilies, bell peppers, and coriander leaves on top.

8. Drizzle a little oil or ghee around the edges and on top of the uttapam. Cover and cook for 2-3 minutes until the base is golden brown and the vegetables are slightly cooked.

9. Carefully flip the uttapam and cook the other side for another 1-2 minutes until it’s cooked through and has a nice crisp.

10. Serve hot with coconut chutney, sambar, or your favorite accompaniment. Enjoy your delicious uttapam!

Uttapam Recipe Equipment Needed

1. Large mixing bowls
2. Sieve or colander
3. Blender or wet grinder
4. Ladle
5. Non-stick pan or griddle
6. Spatula
7. Measuring cups and spoons
8. Knife
9. Cutting board
10. Cooking spoon

FAQ

• What is the purpose of fenugreek seeds in the batter? Fenugreek seeds are added to aid in fermentation and enhance flavor.
• Can I use brown rice instead of white rice? Yes, brown rice can be used, but it may slightly alter the texture and will require a longer soaking time.
• How long should the batter be fermented for best results? Ideally, the batter should be fermented for 8-12 hours or overnight in a warm place.
• Is it necessary to add salt before fermentation? Adding salt before fermentation is optional, but it can help with fermentation by creating a favorable environment for yeast growth.
• Can I store leftover batter? Yes, leftover batter can be stored in the refrigerator for up to 3 days. Allow it to come to room temperature before using.
• What can I do to make the uttapam spicier? Increase the quantity of green chilies or add some red chili powder to the batter for extra heat.
• How can I make my uttapam crispy? Cook on medium to low heat with a bit of extra oil or ghee and allow it to cook slowly until golden brown and crisp.

Uttapam Recipe Substitutions and Variations

• 1 cup quinoa instead of 1 cup rice
• 1/3 cup moong dal instead of 1/3 cup urad dal
• 1 tablespoon grated ginger instead of 1-2 green chilies, for a milder flavor
• 1/4 cup finely chopped spinach instead of 1/4 cup finely chopped bell peppers

Pro Tips

1. Consistency Check Ensure your batter is just the right consistency before you start cooking. It should be thicker than a dosa batter but pourable. Adjust with water as needed after fermentation.

2. Fermentation Boost For better fermentation, especially in colder climates, place the batter in a warm oven (around 100°F or 38°C) or wrap the bowl in a blanket. You can also add a pinch of sugar to the batter before fermenting to help the process.

3. Uniform Toppings Chop your vegetables uniformly and finely, ensuring they cook evenly and don’t weigh down the uttapam. Distribute them evenly over the batter for each uttapam.

4. Crispiness Tip For a crispy edge, use ghee instead of oil. Drizzle it around the edges and on top as it cooks. It not only adds crispiness but also enhances the flavor.

5. Preheat Thoroughly Make sure your pan or griddle is properly preheated before pouring the batter. This helps in forming a nice crust and prevents sticking. Keep the flame at medium to avoid burning.