Authentic Uttapam Recipe- Idly Rice & Poha South Indian Pancake

Last Updated on 4 months by Neha Deshmukh

Authentic Uttapam Recipe- Idly Rice & Poha South Indian Pancake

Introduction

Uttapam. Just the name makes my mouth water, doesn’t it? It’s one of those South Indian staples that just feels like home. I remember learning to make this with my grandmother – the sizzle of the batter on the tawa, the aroma filling the kitchen… pure bliss! It’s essentially a thick pancake, but so much more flavorful and satisfying. This recipe uses a combination of idly rice and poha, giving it a wonderful texture. Let’s get cooking!

Why You’ll Love This Recipe

This Uttapam recipe is a winner for so many reasons. It’s relatively quick to make, especially if you plan ahead and soak the rice overnight. It’s incredibly versatile – you can customize it with your favorite toppings. Plus, it’s a fantastic way to use up leftover idly batter if you have any! It’s a comforting, delicious, and genuinely satisfying meal.

Ingredients

Here’s what you’ll need to make these fluffy Uttapams:

• 2 cups Idly rice (parboiled rice)
• 0.25 cup Rice flakes (aval/poha)
• 3-4 cups Sour buttermilk
• 0.25 tsp Cooking soda
• As needed Oil and salt

Ingredient Notes

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

Idly Rice (Parboiled Rice) – Significance & Selection

Idly rice, also known as parboiled rice, is the star of the show. It’s what gives Uttapam its characteristic texture. Look for good quality, unbroken grains. About 400g of idly rice is equivalent to 2 cups.

Poha (Rice Flakes) – Types & Regional Variations

Poha adds a lovely lightness to the Uttapam. You can use either thick or thin poha – I personally prefer the thicker variety for a bit more bite. Around 50g of poha is equivalent to 0.25 cup.

Sour Buttermilk – The Key to Soft Uttapam

This is crucial. Sour buttermilk is what makes the Uttapam so soft and fluffy. Don’t use fresh buttermilk! Let it sit out overnight, or add a tablespoon of lemon juice to regular buttermilk and let it sit for about 30 minutes. You’ll need approximately 720-960ml of sour buttermilk.

Cooking Soda – Importance & Alternatives

A pinch of cooking soda helps with the rise and gives Uttapam that lovely spongy texture. If you don’t have cooking soda, you can use a tiny pinch of baking powder, but it won’t be quite the same.

Step-By-Step Instructions

Alright, let’s get down to business!

1. First, wash the idly rice and poha together. Then, soak them in the sour buttermilk overnight. This is a key step – don’t skip it!
2. The next morning, you’ll notice the rice and poha have plumped up beautifully. Drain any excess buttermilk.
3. Now, grind the soaked rice and poha into a smooth batter. It should be similar in consistency to idli or dosa batter. A good blender or grinder is your friend here!
4. Add salt and cooking soda to the batter. Mix well – but gently!
5. Heat a non-stick tawa (flat griddle) over medium heat. Drizzle a little oil around the edges.
6. Pour a ladleful of batter onto the hot tawa. Don’t spread it – let it spread naturally!
7. Drizzle a little more oil around the edges. Cover the Uttapam and cook for about 1 minute, or until the bottom is golden brown and bubbles start to form on the surface.
8. Flip and cook for another minute. Serve hot with your favorite chutney!

Expert Tips

• Don’t overmix the batter. A little bit of texture is good.
• The tawa needs to be hot, but not scorching. Medium heat is perfect.
• If the Uttapam is sticking, add a little more oil.
• For extra flavor, add finely chopped onions, tomatoes, or green chilies to the batter.

Variations

Uttapam is a blank canvas for your culinary creativity!

Vegan Uttapam

Simply ensure your buttermilk is plant-based! You can use almond or soy yogurt, left to sour overnight.

Gluten-Free Uttapam

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

Spice Level Adjustments – Mild, Medium, Spicy

Add finely chopped green chilies to the batter for a kick. Start with one and taste as you go! My husband loves it spicy, so I usually add two or three.

Festival Adaptations – Ganesh Chaturthi & Special Occasions

During Ganesh Chaturthi, it’s common to make small, round Uttapams as an offering to Lord Ganesha. You can also add grated coconut to the batter for a festive touch.

Serving Suggestions

Uttapam is best enjoyed hot, straight off the tawa! Here are some of my favorite pairings:

• Coconut chutney – a classic!
• Spicy garlic chutney – for those who like a little heat.
• Sambar – a lentil-based vegetable stew.
• A dollop of ghee – for extra richness.

Storage Instructions

Leftover Uttapam can be stored in the refrigerator for up to 2 days. Reheat on a tawa or in a microwave. The batter can also be stored in the refrigerator for up to 3 days. You might need to add a little water to adjust the consistency.

FAQs

What is the best way to achieve a fluffy Uttapam?

The key is sour buttermilk and a pinch of cooking soda! Don’t overmix the batter, and let it rest for at least 30 minutes after adding the cooking soda.

Can I use regular buttermilk instead of sour buttermilk?

You can, but the Uttapam won’t be as soft and fluffy. Let the regular buttermilk sit out overnight, or add a tablespoon of lemon juice and let it sit for 30 minutes to sour it.

Can I make the batter in advance? How long will it keep?

Yes, you can! The batter will keep in the refrigerator for up to 3 days. You might need to add a little water to adjust the consistency before using.

What are some good chutney pairings for Uttapam?

Coconut chutney and spicy garlic chutney are classics. Sambar is also a great option!

Is it possible to make Uttapam on a cast iron tawa?

Yes, you can! But make sure the tawa is well-seasoned to prevent sticking. You might need to use a little more oil.