Authentic Idli Rice Uttapam Recipe – Thick & Fluffy Dosa

Last Updated on 3 months by Neha Deshmukh

Authentic Idli Rice Uttapam Recipe – Thick & Fluffy Dosa

Hey everyone! If you’re anything like me, you love a good South Indian breakfast. And honestly, few things beat a perfectly made uttapam – thick, fluffy, and bursting with flavour. I remember the first time I tried making these… it took a few attempts to get the texture just right, but trust me, it’s so worth it! Today, I’m sharing my go-to recipe for authentic Idli Rice Uttapam. It’s easier than you think, and the results are seriously delicious.

Why You’ll Love This Recipe

This uttapam recipe isn’t just about a tasty breakfast; it’s about tradition and comfort. It’s a fantastic way to use up idli rice, and the fermentation process makes it incredibly easy to digest. Plus, it’s wonderfully versatile – you can customize it with your favourite toppings! It’s a guaranteed crowd-pleaser, and perfect for a weekend brunch or even a festive occasion.

Ingredients

Here’s what you’ll need to make these amazing uttapams:

• 2 cups Idli Rice
• 1 cup Thick Poha/Aval (flattened rice)
• 0.5 tsp Methi seeds (fenugreek seeds)
• 4.5 cups Buttermilk (made with 1 cup sour curd + 4 cups water)
• Salt as needed
• 0.25 tsp Cooking soda / baking soda (optional)

Ingredient Notes

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

Idli Rice: The Foundation of Fluffiness

Idli rice is key for that signature soft texture. Don’t substitute with regular rice – it just won’t give you the same result. You can usually find it at Indian grocery stores.

Thick Poha/Aval: Texture and Tradition

Thick poha (also called aval) adds a lovely chewiness to the uttapam. It’s different from the thin, flaky poha used in other dishes. If you can’t find thick poha, you can try using a combination of thin poha and a little bit of semolina (rava) for a similar texture.

Methi Seeds: Aromatic Enhancement

Just a tiny bit of methi seeds adds a beautiful aroma and subtle flavour. Don’t skip them! They really elevate the whole dish.

Buttermilk: The Key to Fermentation & Softness

Buttermilk is essential for fermentation. The lactic acid helps break down the rice and poha, resulting in a light and fluffy uttapam. Using sour curd mixed with water is a great way to make your own buttermilk.

Regional Variations in Uttapam Batter

You’ll find that every family has their own little secret to the perfect uttapam batter! Some people add a handful of urad dal (split black lentils) for extra softness. Others like to include a little bit of grated coconut for a hint of sweetness. Feel free to experiment and find what works best for you.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, give the idli rice and poha a good wash together, about three times. This removes excess starch. Then, soak them together in the buttermilk for 3-4 hours. If the buttermilk doesn’t quite cover everything, add about ½ cup of water.
2. Once soaked, it’s time to grind! Transfer the mixture to a grinder and blend into a smooth, thick batter. Add salt to taste and mix well.
3. Now, for the resting period. Let the batter rest for 5-7 hours. If you’re short on time, you can add ¼ tsp of baking soda to help with immediate fermentation, but the flavour will be best if you let it rest naturally.
4. Heat a dosa pan (or a non-stick skillet) over medium heat. Pour a ladleful of batter onto the pan to create a thick uthappam-style dosa.
5. Drizzle a little oil around the edges and cover the pan with a lid. Cook on medium flame until small holes start to form on the top. Don’t flip it!
6. Serve immediately with your favourite chutney – tomato chutney is a classic pairing.

Expert Tips

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

Achieving the Perfect Uttapam Thickness

Don’t spread the batter too thin! Uttapam is meant to be thick and fluffy. A generous ladleful is the way to go.

Understanding Batter Consistency

The batter should be thick enough to hold its shape but still pourable. If it’s too thick, add a little water. If it’s too thin, add a tablespoon of rice flour.

The Importance of Resting the Batter

Resting allows the fermentation process to work its magic, resulting in a softer, more flavourful uttapam. Don’t skip this step if you can help it!

Variations

Uttapam is a blank canvas for your culinary creativity!

Vegan Uttapam

Simply use plant-based yogurt to make your buttermilk. Coconut yogurt works beautifully!

Gluten-Free Uttapam

This recipe is naturally gluten-free, as long as you ensure your poha is certified gluten-free.

Spice Level Adjustments

Add a pinch of red chilli powder or finely chopped green chillies to the batter for a spicy kick. My friend loves adding a dash of asafoetida (hing) too!

Festival Adaptations (Ganesh Chaturthi, etc.)

During festivals, it’s common to add grated vegetables like carrots, onions, and capsicum to the batter for a colourful and nutritious uttapam.

Serving Suggestions

Uttapam is fantastic on its own, but it’s even better with accompaniments! Serve it with:

• Tomato Chutney
• Coconut Chutney
• Sambar
• A dollop of butter

Storage Instructions

Leftover uttapam batter can be stored in the refrigerator for up to 2 days. It might lose a little bit of its fluffiness, but it will still be delicious. You can also freeze the batter for longer storage.

FAQs

Got questions? I’ve got answers!

What is the difference between Uttapam and Dosa?

Uttapam is thicker than dosa and typically topped with vegetables. Dosa is thinner and often rolled or folded. Both are made from fermented batter, but the batter consistency and cooking method differ.

Can I use regular Poha instead of thick Poha?

You can, but the texture won’t be quite the same. Try combining thin poha with a little semolina (rava) to mimic the thickness.

How do I adjust the sourness of the buttermilk?

If your buttermilk isn’t sour enough, let it sit at room temperature for a few hours longer. You can also add a squeeze of lemon juice.

What if I don’t have time to soak the rice and poha for 4 hours?

You can reduce the soaking time to 2 hours, but the uttapam won’t be as soft. Adding baking soda will help, but natural fermentation is always best.

Can I make this batter in a blender instead of a grinder?

While a grinder is ideal for achieving a smooth batter, you can use a high-powered blender. You might need to add a little more water to get it going.

Enjoy making these delicious uttapams! Let me know how they turn out in the comments below. Happy cooking!