Shallot Uttapam Recipe – Easy South Indian Pancake

Last Updated on 2 months by Neha Deshmukh

Shallot Uttapam Recipe – Easy South Indian Pancake

Hey everyone! If you’re craving a quick, flavorful, and satisfying South Indian breakfast (or even dinner!), you have to try this Shallot Uttapam recipe. It’s seriously one of my go-to’s when I want something comforting and delicious without spending hours in the kitchen. I first made this when I was trying to impress my in-laws, and it was a huge hit! It’s become a family favorite ever since.

Why You’ll Love This Recipe

This Shallot Uttapam is more than just a pancake; it’s a little slice of South Indian goodness. It’s super easy to make, requires minimal ingredients, and is incredibly versatile. Plus, the crispy edges and soft, fluffy center are just chef’s kiss! It’s perfect for a weekend brunch, a quick weeknight meal, or even a festive breakfast.

Ingredients

Here’s what you’ll need to whip up these delightful Uttapams:

• 1 cup Idli batter or Dosa batter
• 20 small onions (shallots)
• A pinch of salt
• As needed oil
• 1 tsp Ghee or butter (optional)

Ingredient Notes

Let’s talk ingredients for a sec! Getting these right makes all the difference.

• Idli/Dosa Batter: This is the heart of the Uttapam. Please use fermented batter! That’s what gives it the lovely fluffiness and slightly tangy flavor. You can make your own (it takes a little planning!), or buy it ready-made from an Indian grocery store.
• Shallots: These little guys are key to the flavor. In South India, shallots tend to be smaller and more flavorful. If yours are larger, feel free to use a few less.
• Oil: Traditionally, sesame oil is used for a lovely nutty flavor. But vegetable oil works perfectly well too – use whatever you have on hand! A little goes a long way in creating that golden-brown crispiness.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, peel and thinly slice the shallots into roundels. Add a pinch of salt and set them aside. This helps them soften a bit and release their flavors.
2. Heat a dosa griddle (or a non-stick pan) on medium flame. Make sure it’s nice and hot before you start.
3. Pour a ladle of batter onto the hot griddle to form a small circle – about 4-5 inches in diameter. Don’t spread it too thin!
4. Now, spread the sliced shallots evenly over the batter. Drizzle a little oil around the edges. This helps create that beautiful crispy border.
5. Cook until the base turns golden brown and the shallots start to soften. This usually takes about 3-4 minutes.
6. Carefully flip the Uttapam with a spatula. Press gently to ensure it cooks evenly.
7. Cook for another 1-2 minutes on the other side. If you’re using ghee or butter, add it now for extra richness!

Expert Tips

Want to take your Uttapam game to the next level? Here are a few tips I’ve learned over the years:

• Crispy Base: The key to a crispy base is medium heat and enough oil. Don’t be afraid to add a little more if needed!
• Preventing Sticking: A well-seasoned dosa griddle or a good non-stick pan is your best friend. Also, make sure the griddle is hot enough before you pour the batter.
• Batter Consistency: The batter should be pourable but not too runny. If it’s too thick, add a tablespoon or two of water.

Variations

Uttapam is a blank canvas for your culinary creativity! Here are a few ideas:

• Vegan Adaptation: Simply ensure your batter is vegan (some store-bought batters contain dairy). Skip the ghee/butter or use a vegan butter substitute.
• Gluten-Free Confirmation: This recipe is naturally gluten-free, as long as your idli/dosa batter is made with rice and lentils only.
• Spice Level Adjustment: My friend loves a little kick, so she adds finely chopped green chilies to the shallot mixture. Feel free to experiment!
• Festival Adaptations: This is a perfect breakfast option for Makar Sankranti or Pongal. It’s light, flavorful, and festive!

Serving Suggestions

Uttapam is best enjoyed hot off the griddle!

• Sambar: A classic pairing! The tangy, lentil-based sambar complements the Uttapam beautifully.
• Chutneys: Coconut chutney, tomato chutney, or mint chutney – take your pick! I personally love a combination of all three.

Storage Instructions

• Leftover Batter: You can store leftover batter in the refrigerator for up to 3 days. Just give it a good stir before using.
• Cooked Uttapam: Honestly, Uttapam is best enjoyed fresh. But if you have leftovers, you can store them in the refrigerator for a day or two. Reheat in a pan or microwave. They won’t be as crispy, but still tasty!

FAQs

Got questions? I’ve got answers!

• What type of batter is best for Uttapam? Idli batter or Dosa batter both work wonderfully. Just make sure it’s fermented!
• Can I make Uttapam without a dosa griddle? Yes! A good quality non-stick pan will work just fine.
• How do I get the Uttapam crispy? Medium heat, enough oil, and a little patience are key!
• Can I add vegetables other than shallots? Absolutely! Onions, tomatoes, bell peppers, and even grated carrots are all great additions.
• How long does the batter take to ferment? It depends on the temperature, but usually 8-12 hours is sufficient.

Enjoy making (and eating!) these delicious Shallot Uttapams. Let me know how they turn out in the comments below!