Indian
Uttapam
Uttapam is a thick, soft South Indian dosa made from fermented rice and urad dal batter, topped with onions, tomatoes, chillies, and curry leaves. It is cooked until golden outside and tender within, best served hot with coconut chutney and sambar.
Watch it madeKunal Kapur · 6:23
Ingredients
- Idli rice or parboiled rice3/4 cup
- Whole urad dal1/4 cup
- Fenugreek seeds1/4 tsp
- Salt3/4 tsp
- Wateras needed
- Onion, finely chopped1/2 cup
- Tomato, finely chopped1/3 cup
- Green chilli, finely chopped1
- Fresh coriander leaves, chopped2 tbsp
- Curry leaves, finely chopped1 tbsp
- Ginger, finely grated1 tsp
- Oil or ghee3 tbsp
Method
- Rinse the rice well and soak it in plenty of water for 6 hours.
- Rinse the urad dal and fenugreek seeds together and soak them in a separate bowl for 6 hours.
- Drain the dal and fenugreek, then grind with a little water to a smooth, fluffy batter.
- Drain the rice and grind it with a little water to a slightly coarse batter.
- Mix both batters together in a large bowl, beating well with your hand or a spoon to aerate it.
- Cover and ferment the batter in a warm place for 8 to 12 hours, until risen and lightly sour.
- Stir in the salt and add just enough water to make a thick, pourable batter, thicker than dosa batter.
- In a small bowl, mix the onion, tomato, green chilli, coriander, curry leaves, and ginger.
- Heat a cast-iron tawa or heavy griddle over medium heat and lightly grease it with oil.
- Pour a ladleful of batter onto the tawa and spread it gently into a thick round, about 5 to 6 inches wide.
- Sprinkle a generous layer of the vegetable topping over the surface and press it lightly into the batter.
- Drizzle oil or ghee around the edges and over the top, then cook until the underside is deep golden and the top begins to set.
- Flip carefully and cook the topped side for 1 to 2 minutes, until the onions soften and brown lightly.
- Flip once more if needed and cook briefly to crisp the base, then remove from the tawa.
- Repeat with the remaining batter and topping, serving the uttapams hot with coconut chutney and sambar.
Common questions
Can I substitute idli rice with regular rice for uttapam batter?
Yes. Parboiled rice works best if you don’t have idli rice. Regular short-grain rice can also work, but the batter may ferment a little differently and the uttapam may be slightly less soft and spongy.
How long does uttapam batter need to soak and ferment?
Soak both rice and dal for about 6 hours each. After grinding and mixing, ferment the batter in a warm place for 8 to 12 hours, or until it has risen and tastes lightly sour.
Why is my uttapam not soft or fluffy?
Common causes are under-fermentation, batter that’s too thin, or a griddle that’s too hot. Beat the batter well before fermenting, keep it thick but pourable, and cook over medium heat so the center cooks through.
How should I store leftover uttapam batter?
Store fermented batter in the fridge in a covered container for up to 3 to 4 days. Stir before using. If it thickens in the fridge, add a little water to bring it back to a thick, pourable consistency.
What are the best toppings and ways to serve uttapam?
Serve hot with coconut chutney, tomato chutney, or sambar. Traditional toppings include onion, tomato, green chilli, coriander, curry leaves, and ginger, but you can also add grated carrot, capsicum, or corn for variety.