Authentic Uttapam Recipe- Rice & Urad Dal South Indian Pancake

Last Updated on 3 months by Neha Deshmukh

Authentic Uttapam Recipe – Rice & Urad Dal South Indian Pancake

Introduction

Uttapam. Just the name conjures up images of bustling South Indian kitchens and the happy chatter around a breakfast table, doesn’t it? It’s one of those dishes that’s deeply comforting, incredibly versatile, and surprisingly easy to make at home. I remember the first time I attempted Uttapam – it wasn’t perfect, but the aroma filled the house and everyone loved it anyway! This recipe is my go-to, perfected over the years, and I’m so excited to share it with you. Get ready for fluffy, flavorful pancakes that are a true taste of South India.

Why You’ll Love This Recipe

This Uttapam recipe isn’t just about following steps; it’s about creating a little piece of South Indian sunshine in your kitchen. It’s perfect for a weekend brunch, a quick dinner, or even a satisfying snack. Plus, it’s naturally gluten-free and easily adaptable to vegan diets. You’ll love how the fermented batter gives it a unique tang and the toppings let you get creative!

Ingredients

Here’s what you’ll need to make these delicious Uttapam:

• 1 cup urad dal / split black lentils
• 3 cups sona masuri rice / chawal / dosa rice
• ½ – 1 tsp menthe / fenugreek seeds
• 1 cup paper avalakki / beaten rice / poha
• Few coriander leaves, finely chopped
• 1 inch ginger, finely chopped
• Few curry leaves, finely chopped
• 1 onion, finely chopped
• Salt to taste
• Oil for greasing tawa

Ingredient Notes

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

Urad Dal (Split Black Lentils) – Significance & Quality

Urad dal is the heart of Uttapam, giving it that lovely soft texture and slightly tangy flavor. Aim for good quality, whole urad dal – it should be plump and creamy, not shriveled. (Approximately 175g).

Sona Masuri Rice / Dosa Rice – Choosing the Right Grain

Sona Masuri is a short-grain rice commonly used in South India. Dosa rice is also a great option. It provides the structure for the Uttapam. (Approximately 600g). Don’t substitute with long-grain rice, as it won’t give you the same result.

Methi Seeds (Fenugreek Seeds) – Flavor & Health Benefits

Don’t skip the methi seeds! They add a subtle bitterness and wonderful aroma. Plus, they’re packed with nutrients. (Approximately 2-3g).

Beaten Rice (Poha/Avalakki) – Texture & Regional Variations

Beaten rice adds a lovely lightness and crispness to the Uttapam. It’s a regional variation, but one I highly recommend. (Approximately 150g).

Oil – Traditional South Indian Oils for Authentic Flavor

Traditionally, groundnut oil or coconut oil are used for making Uttapam. They impart a lovely flavor. But any neutral oil will work if you don’t have these on hand.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, soak 1 cup of urad dal, 3 cups of sona masuri rice, and ½ – 1 tsp of methi seeds in separate bowls for at least 5 hours, or even overnight. This is crucial for a soft batter.
2. Drain the rice and blend it into a very smooth batter, adding water as needed. Transfer this to a large vessel.
3. Next, blend the urad dal into a fluffy batter. Then, add 1 cup of beaten rice (poha) and grind it all together again. This gives the Uttapam a wonderful texture.
4. Now, combine the urad dal-rice batter with the rice batter. Mix well, cover, and let it ferment for 12 hours, or until it’s doubled in size. The warmer the environment, the faster it will ferment.
5. While the batter is fermenting, prep your toppings! Finely chop 1 onion, 1 inch of ginger, a handful of coriander leaves, and a few curry leaves.
6. Once the batter has fermented, add the chopped onions, ginger, herbs, and salt to taste. Mix everything well.
7. Heat a paddu pan (or a regular flat griddle) over medium heat. Grease each cavity with a little oil.
8. Pour the batter into each cavity, filling it about ¾ full.
9. Cover and cook for about 3 minutes. Then, flip the Uttapam and cook the other side until golden brown and crispy.
10. Serve hot with your favorite chutney!

Expert Tips

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

Achieving the Perfect Fermentation

Fermentation is key! The batter should double in size and have a slightly sour aroma. If it’s not fermenting well, try placing it in a warm place or adding a pinch of baking soda.

Getting the Right Batter Consistency

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

Preventing Uttapam from Sticking to the Pan

Make sure the pan is well-greased and hot enough before pouring the batter. A non-stick pan helps too!

Tips for Fluffy Uttapam

Don’t overmix the batter after fermentation. Gentle is key!

Variations

Uttapam is a blank canvas for your culinary creativity!

Vegan Uttapam

This recipe is already easily vegan! Just ensure your oil is plant-based.

Gluten-Free Uttapam

Naturally gluten-free, this recipe is perfect for those with dietary restrictions.

Spice Level Adjustments – Mild, Medium, Spicy

Add a pinch of red chili powder or finely chopped green chilies to the batter for a spicy kick.

Festival Adaptations – Special Occasion Uttapam

During festivals, we often add grated vegetables like carrots and beetroot to the batter for color and extra nutrients.

Onion Uttapam vs. Masala Uttapam

Onion Uttapam is the classic, simple version. Masala Uttapam includes a mix of vegetables like onions, tomatoes, peas, and carrots.

Serving Suggestions

Uttapam is best enjoyed hot, straight off the pan! Serve it with:

• Coconut chutney
• Sambar
• Chutney powder
• A dollop of ghee (optional)

Storage Instructions

Leftover Uttapam can be stored in the refrigerator for up to 2 days. Reheat on a griddle or in a pan. The batter can also be stored in the fridge for up to 3 days, but it may need a little extra fermentation time.

FAQs

What is the best type of rice to use for Uttapam?

Sona Masuri or Dosa rice are the best choices. They give the Uttapam the right texture and consistency.

Can I use a different type of lentil instead of Urad Dal?

While you can experiment, Urad Dal is traditional and provides the best flavor and texture. Other lentils won’t give you the same result.

How do I know if the batter has fermented properly?

The batter should double in size and have a slightly sour aroma. It should also be light and airy.

What can I do if my Uttapam is sticking to the pan?

Make sure the pan is well-greased and hot enough. A non-stick pan is also helpful.

Can I make Uttapam batter in advance?

Yes, you can soak the rice and lentils in advance and blend the batter. However, fermentation should ideally happen closer to when you plan to cook the Uttapam.