Uttapamஊத்தப்பம்
⏱ Prep 10m🍳 Cook 20m🍽 Serves 4🌿 Vegan
Video: Hebbars Kitchen (YouTube)
Uttapam is the beloved thicker cousin of the dosa — a fermented rice and lentil pancake that wears its vegetable toppings baked right into the surface. Unlike the crisp, paper-thin dosa, uttapam is soft, spongy, and substantial — a full breakfast in one generous round. Across Tamil Nadu and Karnataka, families start their mornings with stacks of these onion-tomato beauties alongside coconut chutney and a bowl of steaming sambar.
📍 Make it in Plano
This recipe is the same everywhere — but where you buy the ingredients and eat the dish is local to you.
Finding Desi spots near Plano…
Ingredients
- ▪Fermented dosa batter2 cups, room temperature
- ▪Water2–4 tbsp, to adjust consistency
- ▪Onion1 medium, finely chopped
- ▪Tomato1 small, finely chopped
- ▪Green chili1, finely chopped
- ▪Fresh cilantro2 tbsp, finely chopped
- ▪Carrot1 small, grated (optional)
- ▪Saltto taste
- ▪Oil or gheefor cooking, about 1 tsp per uttapam
🌍 Cooking abroad? Substitutions
- Ready-made dosa batter is available in South Asian grocery stores abroad (Ashoka, Deep brands in refrigerated section). Alternatively, mix 1 cup rice flour with ¼ cup urad dal flour and a pinch of fenugreek, add water to a thick batter, and rest 2 hours — a quick workaround that skips fermentation but still makes a satisfying uttapam.
- A cast iron skillet or non-stick griddle (minimum 8 inches) works well as a tawa substitute. Season the pan thoroughly before your first uttapam — a well-seasoned surface is what prevents tearing when you flip.
- Replace green chili with ¼ teaspoon red pepper flakes or omit entirely for a family-friendly, mild version. Capsicum (bell pepper) in the topping mix is a popular diaspora addition that adds color and sweetness.
Method
- 1Thin the fermented batter with water until it pours easily but still holds its shape — thicker than regular dosa batter. Taste and adjust salt.
- 2In a small bowl, combine chopped onion, tomato, green chili, and cilantro. Toss to mix and set aside.
- 3Heat a cast iron tawa or non-stick griddle over medium heat. Sprinkle a few drops of water — if they sizzle and evaporate immediately, the pan is ready. Wipe with a thin film of oil using a folded cloth.
- 4Pour a generous ladleful (about ⅓ cup) of batter at the center and gently coax it into a 5–6 inch circle. Keep it thick — uttapam should be about 5–6 mm, not paper-thin like a dosa.
- 5Scatter a large spoonful of the onion-tomato mixture over the wet batter and press lightly with the back of the ladle so the toppings embed into the surface.
- 6Drizzle a teaspoon of oil or ghee around the edges. Cover with a lid and cook on medium-low for 2–3 minutes until the edges are set and the underside is golden and lightly crisp.
- 7Flip carefully and cook the topping side for 1 minute until the onions are just starting to color. Serve hot immediately with coconut chutney and sambar.
A Desi.Net original recipe · part of our Indian Cuisine library. Confirm details and adjust to taste.