Uttapam Recipe – Thick Indian Pancake with Veggies & Idli Podi

Last Updated on 2 months by Neha Deshmukh

Uttapam Recipe – Thick Indian Pancake with Veggies & Idli Podi

Introduction

Uttapam. Just the name makes my mouth water, doesn’t it? It’s one of those dishes that instantly transports me back to my childhood, to bustling South Indian kitchens filled with the aroma of fermenting batter and sizzling spices. This isn’t just breakfast; it’s a feeling, a comfort food that’s both incredibly satisfying and surprisingly easy to make. I first learned to make uttapam alongside my grandmother, and I’m so excited to share her (and my!) version with you. It’s a thick, fluffy pancake loaded with veggies and a generous sprinkle of idli podi – trust me, you’ll be hooked!

Why You’ll Love This Recipe

This uttapam recipe is a winner for so many reasons! It’s quick, taking only about 20 minutes from start to finish. It’s also super versatile – you can customize the toppings to your heart’s content. Plus, it’s a fantastic way to use up leftover veggies. But most of all, it’s just delicious. The slightly tangy batter, the soft interior, the crispy edges, and the burst of flavor from the toppings… it’s a perfect combination.

Ingredients

• as needed idli dosa batter
• to taste small onion (finely chopped)
• to taste tomatoes (finely chopped)
• to taste capsicum (finely chopped)
• to taste idli podi
• to taste carrot (finely grated)
• to taste coriander leaves (finely chopped)
• as needed oil/ghee

Ingredient Notes

Let’s talk ingredients! The star of the show is definitely the idli dosa batter. It needs to be a little thicker than the batter you’d use for regular dosas – think pancake batter consistency. If it’s too runny, your uttapam will be flat and won’t hold the toppings well.

Now, about that idli podi! It’s a South Indian spice blend that adds a wonderful savory, slightly spicy kick. You can find it in most Indian grocery stores, or easily make your own. Regional variations exist – some are spicier, some have more lentils, so feel free to experiment!

Finally, the oil or ghee. Ghee adds a lovely richness, but oil works perfectly well too. I often use sunflower oil for a neutral flavor, but coconut oil is also fantastic for a subtle coconut aroma.

Step-By-Step Instructions

1. First things first, make sure your idli dosa batter is ready to go. It should be nicely fermented and have a slightly thick consistency.
2. Heat a dosa tawa or uttapam pan on medium flame. A well-seasoned cast iron pan works wonders, but any flat griddle will do.
3. Pour about 2 ladles of batter onto the hot pan. Gently spread it out to form a thick pancake, about ½ inch thick. Don’t worry about making it perfectly round!
4. Now for the fun part – the toppings! Sprinkle on your chopped onions, tomatoes, capsicum, grated carrot, and coriander leaves. Don’t be shy!
5. Generously sprinkle idli podi over the veggies. This is where the magic happens.
6. Drizzle a little oil or ghee around the edges and on top of the uttapam. This helps it get nice and crispy.
7. Cover the pan and cook for 2-3 minutes, or until the bottom is golden brown and the veggies are slightly softened.
8. Carefully flip the uttapam. Press down gently with a spatula to ensure it cooks evenly.
9. Cook uncovered for another 2-3 minutes, until the other side is golden brown and crispy.
10. Repeat the process with the remaining batter and toppings.

Expert Tips

• Don’t overcrowd the pan. Cook one uttapam at a time for best results.
• If your batter is too thick, add a tablespoon or two of water and mix well.
• For extra crispy uttapam, cook on slightly higher heat, but watch carefully to prevent burning.
• A little patience is key! Don’t flip the uttapam too early, or it will stick to the pan.

Variations

• Vegan Uttapam: Simply use plant-based oil instead of ghee.
• Gluten-Free Uttapam: This recipe is naturally gluten-free, as long as your idli dosa batter is made with rice and lentils only.
• Spice Level Adjustments: Add a pinch of red chili powder to the batter or sprinkle some chopped green chilies on top for extra heat. My friend, Priya, loves adding a dash of sambar powder to the batter for a deeper flavor.
• Festival Adaptations: Uttapam is a popular dish during Ganesh Chaturthi and South Indian New Year. You can make mini uttapams as offerings or serve a larger version as part of the festive meal.

Serving Suggestions

Uttapam is best served hot, straight off the pan! It’s traditionally served with sambar and coconut chutney, but you can also pair it with other chutneys like tomato chutney or mint chutney. A dollop of yogurt on the side is also a delicious addition.

Storage Instructions

Leftover uttapam can be stored in an airtight container in the refrigerator for up to 2 days. Reheat in a pan or microwave before serving. They won’t be as crispy as freshly made, but still tasty!

FAQs

What is the best way to get the uttapam crispy?

Cooking on medium-high heat and drizzling enough oil/ghee around the edges are key. Don’t flip it too early, and pressing down gently with a spatula helps too!

Can I use store-bought idli dosa batter?

Absolutely! Store-bought batter is a convenient option. Just check the consistency and adjust with a little water if needed.

What vegetables work best as toppings for uttapam?

Onions, tomatoes, capsicum, and carrots are classic choices. But feel free to get creative! Peas, corn, mushrooms, and even spinach all work well.

How do I adjust the thickness of the batter?

If it’s too thick, add a little water. If it’s too thin, add a tablespoon of rice flour or semolina.

What is Idli Podi and where can I find it?

Idli podi is a South Indian spice blend made with lentils, rice, and spices. You can find it in Indian grocery stores or online.

Can I make Uttapam in a non-stick pan?

Yes, you can! Just use a little less oil, as non-stick pans don’t require as much.