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Uttapam (South Indian Savory Pancake) Recipe

Uttapam (South Indian Savory Pancake) Recipe

By What’s Baking

A fluffy fermented rice and lentil pancake studded with colorful vegetables, delivering a perfect balance of tangy, savory flavors with a delightfully crisp exterior and soft interior.
Difficulty:
Intermediate
Prep Time:
20 mins (plus 8 hours fermentation)
Cook Time:
15 mins
Serves:
6 uttapams
An overhead shot of a golden-brown uttapam on a traditional banana leaf, its surface decorated with vibrant red tomatoes, green chilies, and purple onions that have been lightly caramelized during cooking. The pancake's edges are crispy and lacy, while the center remains pillowy soft. Soft natural light streams across the scene, highlighting the textural contrast between the pancake's crisp exterior and tender interior. A small copper pot of coconut chutney and a stainless steel dish of sambar sit alongside, their bright colors complementing the uttapam. Steam rises gently from the freshly made pancake, suggesting its warmth and freshness, while scattered curry leaves and mustard seeds add authentic styling elements to the composition.

Ingredients

<ul class="ingredients-main-list"><li class="ingredients-single-item">200g parboiled rice (idli rice)</li><li class="ingredients-single-item">100g urad dal (split black gram without skin)</li><li class="ingredients-single-item">2 tbsp poha (flattened rice)</li><li class="ingredients-single-item">1 tsp fenugreek seeds</li><li class="ingredients-single-item">1 tsp salt</li><li class="ingredients-single-item">Water, as needed for grinding</li><li class="ingredients-single-item">1 tsp baking soda (optional, for quicker fermentation)</li><li class="ingredients-single-item">For toppings:</li><li class="ingredients-single-item">1 medium red onion, finely chopped</li><li class="ingredients-single-item">1 medium tomato, finely chopped</li><li class="ingredients-single-item">2 green chilies, finely chopped</li><li class="ingredients-single-item">2 tbsp fresh coriander leaves, chopped</li><li class="ingredients-single-item">1 small carrot, grated (optional)</li><li class="ingredients-single-item">Vegetable oil for cooking</li></ul>

Equipment

<ul class="equipment-main-list"><li class="equipment-single-item">Wet grinder or high-powered blender</li><li class="equipment-single-item">Non-stick pan or cast iron griddle</li><li class="equipment-single-item">Ladle or cup for pouring batter</li><li class="equipment-single-item">Spatula</li></ul>
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Directions

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Rinse the rice, urad dal, poha, and fenugreek seeds separately until the water runs clear. Place them in separate bowls, cover with water, and soak for 4-6 hours. The soaking softens the grains and makes them easier to grind while also initiating the fermentation process.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Drain the soaked ingredients. First grind the urad dal with fenugreek seeds, adding just enough water to make a smooth, fluffy batter. It should have the consistency of whipped cream – this indicates sufficient air incorporation, which is essential for fermentation and the signature fluffiness of uttapam.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Next, grind the rice and poha together to form a smooth batter. The poha helps with fermentation and adds softness to the final texture. The rice batter should feel slightly grainy between your fingers, but not coarse.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Combine both batters in a large container (choose one that allows the batter to rise to double its volume). Mix thoroughly with your hands (traditional method) or a spatula. The natural yeasts present on your hands can aid fermentation. Cover with a loose lid and let it ferment in a warm place for 8-12 hours or overnight. In colder climates, you can place it in an oven with just the light on.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>After fermentation, the batter should have risen and become bubbly with a pleasant sour aroma. Add salt and mix gently to avoid deflating the air bubbles – these bubbles are what give uttapam its characteristic texture and small holes.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Heat a non-stick pan or cast iron griddle over medium heat. Test the temperature by sprinkling a few drops of water – they should sizzle immediately. Lightly grease the surface with oil using a silicone brush or paper towel.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Pour a ladleful of batter in the center of the pan (about 120ml) and gently spread it into a circle about 15cm in diameter. Unlike dosas, uttapams are thicker, so don't spread the batter too thin. The batter should sizzle as it hits the pan.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Immediately sprinkle your choice of toppings (onions, tomatoes, chilies, coriander, or carrot) evenly over the surface and gently press them into the batter. Drizzle a teaspoon of oil around the edges and a few drops on top.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Cook until the bottom turns golden brown and crisp (about 2-3 minutes). Small holes should form on the surface – this is a sign of properly fermented batter. Flip carefully using a wide spatula and cook the other side for another 1-2 minutes until the vegetables are lightly charred and the pancake is cooked through.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Transfer to a serving plate and serve immediately with coconut chutney and sambar. For the best texture, uttapams should be enjoyed fresh off the griddle when they're at their crispiest. Repeat with the remaining batter, stirring it gently before making each uttapam to redistribute any settled ingredients.</li></ol>

Nutrition Facts (per serving)

🍽️ Serving Size: 1 uttapam
🔥 Calories: 175 calories
🥑 Fat: 2 g
🧈 Saturated Fat: 0.5 g
🍞 Carbohydrates: 34 g
🍭 Sugar: 2 g
🍗 Protein: 5 g
🫀 Cholesterol: 0 mg
🧂 Sodium: 320 mg

Chef’s Notes

A few helpful details for making this recipe.

Why is my uttapam batter not fermenting properly?

Poor fermentation is often due to cool ambient temperature. Try placing the batter in a warmer spot or in an oven with just the light on. Using fresh ingredients, adding a pinch of fenugreek seeds, or incorporating a teaspoon of rice flour from a previous batch can help kickstart fermentation.

What's the difference between dosa and uttapam?

While both use similar fermented rice and lentil batters, dosas are thin, crispy crepes typically folded around fillings, whereas uttapams are thicker, spongier pancakes with toppings cooked directly into the surface. Uttapams have a softer texture and are considered easier for beginners to master.

Can I make the uttapam batter in advance and store it?

Yes, fermented uttapam batter keeps well in the refrigerator for up to 3-4 days. You can also freeze portions for up to a month. Allow refrigerated batter to come to room temperature before using, and add a splash of water if it thickens too much during storage.

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