Home
Recipes
Breads
Flatbreads
Uttapam (South Indian Savory Pancake) Recipe

Uttapam (South Indian Savory Pancake) Recipe

Learn how to make authentic homemade uttapam with this foolproof recipe. This fermented rice and lentil pancake topped with vegetables is the best easy South Indian breakfast. Master the perfect batter consistency for crispy edges and soft centers with simple fermentation techniques.
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>

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>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in Uttapam (South Indian Savory Pancake)?

Traditional uttapam uses parboiled rice, urad dal (split black gram), poha (flattened rice), and fenugreek seeds for the batter. Toppings typically include onions, tomatoes, green chilies, and fresh coriander. Coconut chutney and sambar are served alongside.

How to cook Uttapam (South Indian Savory Pancake) at home?

Learn how to cook Uttapam (South Indian Savory Pancake) by first fermenting a rice and lentil batter for 8-12 hours. Then pour a ladleful onto a hot griddle, immediately add toppings like onions and tomatoes, and cook until golden brown with crispy edges. Flip once and serve hot with coconut chutney and sambar for an authentic South Indian breakfast experience.

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.

Want to try something else in ...

Flatbreads

Try following recommended recipes

View all
An overhead shot of freshly baked sourdough pita breads stacked on a rustic linen cloth, with one pita torn open to reveal the perfect pocket and pillowy interior. Soft natural light cascades across the scene, highlighting the golden-brown blistered exteriors and the subtle speckling from sprouted grains. In the background, a jar of mature sourdough starter sits alongside scattered wheat berries and sprouted grains. Steam rises gently from the freshly baked breads, while a drizzle of olive oil and a sprinkle of flaky sea salt add a glistening finish. The composition balances the artisanal, rustic nature of slow-fermented bread with the technical perfection of the ideal pita puff.
Breads
Flatbreads

Slow-Fermented Sourdough Pita with Sprouted Grains Recipe

Tender, flavor-packed pita pockets with an irresistible tang from long fermentation and nutty complexity from sprouted grains, creating bread with remarkable depth and a delightfully chewy texture.
Difficulty:
Advanced
Prep Time:
30 mins (plus 16-24 hours fermentation)
Cook Time:
15 mins
Serves:
8 pitas
View recipe
An overhead shot captures a stack of golden-brown cultured butter parathas with visible flaky layers curling at the edges. A cross-section view reveals the distinct 24 layers created through the lamination process, showcasing the intricate honeycomb structure. Soft natural morning light highlights the glossy butter sheen on the surface while creating shadows that emphasize the textural complexity. A corner of the paratha is pulled apart to demonstrate its flaky pull, with steam gently rising. The parathas rest on a handmade clay plate alongside a small copper bowl of yogurt, scattered fresh herbs, and a drizzle of ghee. The styling includes whole spices and a small bowl of cultured butter, reinforcing the artisanal process behind these meticulously laminated flatbreads.
Breads
Flatbreads

Cultured Butter Paratha with 24-Layer Lamination Recipe

Flaky, tender parathas made with tangy cultured butter folded meticulously into 24 delicate layers that shatter gloriously with each rich, buttery bite.
Difficulty:
Advanced
Prep Time:
2 hours 30 mins
Cook Time:
20 mins
Serves:
6 parathas
View recipe
An overhead shot of a golden-brown tlayuda with slightly charred edges, resting on a handwoven Mexican textile. The natural sunlight highlights the rustic, slightly uneven texture of the corn flatbread, with tiny air bubbles visible across its surface. In the background, scattered ingredients tell the story: colorful heritage corn kernels, limestone powder, and a traditional clay comal. A cross-section shot reveals the crisp yet pliable texture, while scattered corn husks and a stone molcajete add authenticity. The warm lighting emphasizes the earthy tones of the nixtamalized corn, showcasing its transformation from kernel to magnificent flatbread.
Breads
Flatbreads

Heritage Corn Tlayuda with Nixtamalized Masa Recipe

A crispy, traditional Oaxacan flatbread made with heritage corn masa, creating a nutty, aromatic base for endless savory toppings and authentic Mexican flavors.
Difficulty:
Advanced
Prep Time:
16 hours (includes nixtamalization)
Cook Time:
15 mins
Serves:
8 tlayudas
View recipe
An overhead shot of golden-brown koji dosas stacked on a handcrafted clay plate, with one dosa partially unfolded to reveal its lacy, crisp texture. A small copper bowl of vibrant green curry leaf oil sits nearby with droplets artfully drizzled across the dosas, creating a striking color contrast. In soft natural light, the fermented dosas exhibit caramelized edges and airy bubbles throughout, while scattered fresh curry leaves and a small bowl of coconut chutney complement the composition. The rustic wooden table beneath holds scattered grains of rice and dried red chilies, emphasizing the traditional yet innovative nature of this fermented creation.
Breads
Flatbreads

Koji-Fermented Rice Flour Dosa with Curry Leaf Oil Recipe

Thin, tangy koji-fermented rice flour dosas offer delightful fermented complexity with aromatic curry leaf oil creating a perfect balance of crispy edges and soft centers.
Difficulty:
Intermediate
Prep Time:
24 hours
Cook Time:
20 mins
Serves:
8 dosas
View recipe
An overhead shot of diamond-shaped msemen flatbreads stacked slightly offset on a handmade ceramic plate, with soft natural light highlighting their golden-brown edges and flaky layers. A close-up reveals the delicate, paper-thin layers and subtle speckles of preserved lemon throughout the dough. Scattered around the composition are small bowls of honey, olive oil infused with saffron threads glowing amber in the light, and a rustic wooden board with remnants of smoked flour. Steam rises gently from the just-cooked msemen, with a cross-section shot showing the distinct internal honeycomb structure created by the unique folding technique. The flatbreads' surfaces glisten subtly with olive oil, creating an inviting texture against the earthy tones of the smoky dough.
Breads
Flatbreads

Smoked Flour Msemen with Preserved Lemon and Saffron Recipe

Flaky, smoky Moroccan flatbreads infused with aromatic saffron and bright preserved lemon, creating layers of complex flavor in every tender, pull-apart bite.
Difficulty:
Advanced
Prep Time:
45 mins
Cook Time:
20 mins
Serves:
8 flatbreads
View recipe
An overhead shot of a boat-shaped khachapuri with golden-brown edges and a glistening center where bright yellow egg yolk melts into pools of stretchy, bubbling aged cheese. The bread's crust shows beautiful fermentation bubbles and a rustic, irregular texture captured in warm, natural light. Steam rises gently from the surface, highlighting the bread's freshness. The khachapuri sits on a weathered wooden board scattered with fresh herbs and coarse salt crystals, with a small dish of Georgian adjika sauce nearby adding a vibrant red accent. The dramatic cheese pull as a piece is torn away reveals the bread's airy, open crumb structure developed through wild fermentation.
Breads
Flatbreads

Wild Yeast Khachapuri with Aged Georgian Cheese Recipe

A pillowy, boat-shaped bread filled with tangy wild-fermented dough and a molten center of authentic Georgian sulguni cheese, crowned with a runny egg yolk for the ultimate tear-and-dip experience.
Difficulty:
Advanced
Prep Time:
16 hours (mostly fermenting)
Cook Time:
15 mins
Serves:
4 khachapuri
View recipe
An overhead shot captures translucent sheets of hand-stretched yufka dough with visible layers of golden cultured butter between them. A cross-section reveals dozens of flaky, paper-thin layers with distinct separation. Soft natural light streams through a kitchen window, highlighting the pastry's delicate structure and buttery sheen. The finished pastry is presented on a weathered wooden board dusted with flour, alongside scattered toasted sesame seeds and flaky sea salt. In the background, a small ramekin of cultured butter sits next to a vintage rolling pin, emphasizing the traditional nature of this labor-intensive pastry.
Breads
Flatbreads

Hand-Stretched Yufka with Cultured Butter Lamination Recipe

Delicate layers of hand-stretched Turkish yufka dough laminated with rich cultured butter create an extraordinary pastry with shattering crispness and complex, tangy flavor notes.
Difficulty:
Advanced
Prep Time:
3 hours
Cook Time:
25 mins
Serves:
6 pastries
View recipe
An overhead shot captures the distinctive spiraled texture of the injera, showcasing its unique bubbled surface with tiny eyes and spongy consistency against a traditional Ethiopian mesob basket. The warm, amber-toned lighting highlights the flatbread's subtle variations in color from light tan to deeper brown spots where fermentation was most active. In the foreground, a torn piece reveals the bread's airy structure, while the background features small bowls of colorful Ethiopian stews and a sprinkle of raw teff grains for context. The composition balances on a rustic wooden surface with traditional woven placemats, emphasizing the injera's rustic, artisanal quality and fermented aroma.
Breads
Flatbreads

Malted Grain Injera with Teff Sourdough Starter Recipe

This naturally fermented Ethiopian flatbread features a delightful tang from the teff sourdough starter and complex depth from malted grains, creating a spongy texture with crisp edges perfect for scooping up stews and sauces.
Difficulty:
Advanced
Prep Time:
3 days (mostly inactive)
Cook Time:
5 mins
Serves:
8 injera (25cm each)
View recipe
An overhead shot captures a stack of charcoal-black naan breads with distinctive charred bubbles and stretch marks on a handmade ceramic platter, illuminated by soft window light. A small copper pot of golden cultured ghee sits alongside, its surface glistening with a swirled pattern where a brush has just been drawn through it. Close-up details reveal the bread's pillowy texture contrasted against the dramatic black color, while scattered fresh herbs and pink Himalayan salt provide vibrant color accents. The composition sits on a textured linen cloth with traditional Indian patterns, surrounded by small bowls of additional toppings and a sourdough starter jar partially visible at the edge of the frame.
Breads
Flatbreads

Charcoal-Activated Sourdough Naan with Cultured Ghee Recipe

Soft, smoky charcoal-infused sourdough naan with tangy notes, paired with rich, nutty cultured ghee for an elegant fusion of traditional Indian flatbread and modern culinary techniques.
Difficulty:
Advanced
Prep Time:
12 hours
Cook Time:
15 mins
Serves:
8 naan breads
View recipe
An overhead shot of rustic, irregularly shaped lavash flatbreads stacked in gentle layers on a weathered wooden board, with visible charred blisters and air pockets across their golden-brown surfaces. In soft natural window light, the za'atar oil glistens, highlighting the green thyme, sumac's deep red, and sesame seeds scattered atop the breads. A small ceramic bowl of extra za'atar oil sits nearby with a wooden spoon, while scattered whole grains and fresh herbs create a natural border around the composition, emphasizing the bread's artisanal, whole grain character and long fermentation.
Breads
Flatbreads

72-Hour Fermented Whole Grain Lavash with Za'atar Oil Recipe

Thin, chewy whole grain lavash bread with complex sourdough notes, baked until blistered and brushed with aromatic za'atar-infused olive oil for an irresistible Middle Eastern flavor.
Difficulty:
Advanced
Prep Time:
30 mins (plus 72 hours fermentation)
Cook Time:
4 mins per bread
Serves:
8 flatbreads
View recipe
{ "@context": "http://schema.org/", "@type": "Recipe", "name": "Uttapam (South Indian Savory Pancake) Recipe", "author": { "@type": "Person", "name": "Gurbir Aujla", "brand": "What's Baking?", "jobTitle": "Baker" }, "datePublished": "2023-09-28", "description": "Learn how to make authentic homemade uttapam with this foolproof recipe. This fermented rice and lentil pancake topped with vegetables is the best easy South Indian breakfast. Master the perfect batter consistency for crispy edges and soft centers with simple fermentation techniques.", "prepTime": "PT20M", "cookTime": "PT15M", "totalTime": "PT8H35M", "keywords": "uttapam, South Indian breakfast, fermented rice pancake, savory vegetable pancake, dosa alternative", "recipeYield": "6", "recipeCategory": "Breakfast", "recipeCuisine": "South Indian", "nutrition": { "@type": "NutritionInformation", "calories": "175 calories", "carbohydrateContent": "34 g", "proteinContent": "5 g", "fatContent": "2 g", "saturatedFatContent": "0.5 g", "cholesterolContent": "0 mg", "sodiumContent": "320 mg", "sugarContent": "2 g", "servingSize": "1 uttapam" }, "recipeIngredient": [ "200g parboiled rice (idli rice)", "100g urad dal (split black gram without skin)", "2 tbsp poha (flattened rice)", "1 tsp fenugreek seeds", "1 tsp salt", "Water, as needed for grinding", "1 tsp baking soda (optional, for quicker fermentation)", "1 medium red onion, finely chopped", "1 medium tomato, finely chopped", "2 green chilies, finely chopped", "2 tbsp fresh coriander leaves, chopped", "1 small carrot, grated (optional)", "Vegetable oil for cooking" ], "recipeInstructions": [ { "@type": "HowToStep", "name": "Soak", "text": "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." }, { "@type": "HowToStep", "name": "Grind urad dal", "text": "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." }, { "@type": "HowToStep", "name": "Grind rice", "text": "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." }, { "@type": "HowToStep", "name": "Ferment", "text": "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." }, { "@type": "HowToStep", "name": "Add salt", "text": "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." }, { "@type": "HowToStep", "name": "Heat pan", "text": "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." }, { "@type": "HowToStep", "name": "Pour batter", "text": "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." }, { "@type": "HowToStep", "name": "Add toppings", "text": "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." }, { "@type": "HowToStep", "name": "Cook", "text": "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." }, { "@type": "HowToStep", "name": "Serve", "text": "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." } ], "aggregateRating": { "@type": "AggregateRating", "ratingValue": "5", "ratingCount": "156" }, "review": [ { "@type": "Review", "author": "Priya Sharma", "datePublished": "2023-10-05", "reviewBody": "I've been trying to perfect uttapam for years and this recipe finally helped me nail it! The fermentation tips were spot on and the batter had the perfect sour notes. My family says it's better than our local South Indian restaurant.", "name": "Perfect fermentation, amazing flavor!", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Miguel Fernandez", "datePublished": "2023-10-12", "reviewBody": "This was my first attempt at making uttapam and I couldn't be happier with the results. The edges were perfectly crispy while the centers stayed soft. My kids loved customizing their own toppings too!", "name": "Family loved the crispy edges!", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Anika Patel", "datePublished": "2023-10-18", "reviewBody": "Growing up in a South Indian household, I'm very particular about uttapam. This recipe captures the authentic taste perfectly! The step about not deflating the air bubbles made all the difference in the texture.", "name": "Better than restaurant uttapam!", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Lars Johansson", "datePublished": "2023-10-25", "reviewBody": "I made these for my weekend brunch and they were a massive hit! I was intimidated by the fermentation at first, but the instructions were clear and the process was actually quite simple. Definitely worth the wait!", "name": "Great weekend breakfast option!", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Mei-Lin Chen", "datePublished": "2023-11-02", "reviewBody": "I made a big batch and froze some for later - they reheat beautifully in a pan! The texture was perfect and I loved how the recipe explained the science behind each step. The carrot topping was a delicious addition.", "name": "Freezes perfectly for later!", "reviewRating": { "@type": "Rating", "ratingValue": "5" } } ] }
{ "@context": "https://schema.org", "@type": "FAQPage", "mainEntity": [ { "@type": "Question", "name": "What ingredients are used in Uttapam (South Indian Savory Pancake)?", "acceptedAnswer": { "@type": "Answer", "text": "Traditional uttapam uses parboiled rice, urad dal (split black gram), poha (flattened rice), and fenugreek seeds for the batter. Toppings typically include onions, tomatoes, green chilies, and fresh coriander. Coconut chutney and sambar are served alongside." } }, { "@type": "Question", "name": "How to cook Uttapam (South Indian Savory Pancake) at home?", "acceptedAnswer": { "@type": "Answer", "text": "Learn how to cook Uttapam (South Indian Savory Pancake) by first fermenting a rice and lentil batter for 8-12 hours. Then pour a ladleful onto a hot griddle, immediately add toppings like onions and tomatoes, and cook until golden brown with crispy edges. Flip once and serve hot with coconut chutney and sambar for an authentic South Indian breakfast experience." } }, { "@type": "Question", "name": "Why is my uttapam batter not fermenting properly?", "acceptedAnswer": { "@type": "Answer", "text": "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." } }, { "@type": "Question", "name": "What's the difference between dosa and uttapam?", "acceptedAnswer": { "@type": "Answer", "text": "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." } }, { "@type": "Question", "name": "Can I make the uttapam batter in advance and store it?", "acceptedAnswer": { "@type": "Answer", "text": "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." } } ] }