Authentic Uttapam Recipe- South Indian Rice & Dal Pancake

Last Updated on 2 months by Neha Deshmukh

Authentic Uttapam Recipe – South Indian Rice & Dal 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 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 a fluffy, flavorful pancake that’s a little bit savory, a little bit spicy, and a whole lot delicious.

Why You’ll Love This Recipe

This Uttapam recipe is more than just a breakfast item; it’s a versatile dish that’s perfect for a quick lunch or even a light dinner. It’s naturally gluten-free and can easily be made vegan. Plus, it’s a fantastic way to sneak in some veggies! But honestly, the best part is the incredible flavor and texture – crispy edges giving way to a soft, fluffy interior.

Ingredients

Here’s what you’ll need to make this authentic Uttapam:

• 1 cup parboiled rice or idli rice
• ¼ cup Bengal gram dal (kadaalai paruppu)
• ¼ cup tur dal (toor dal)
• 1 tsp coriander seeds
• ¾-1 tsp fennel seeds (sombu)
• 1 pinch hing (asafoetida)
• Salt to taste
• 5-8 dry red chillies
• ½ cup onion (chopped)
• ½ cup pearl onions (chopped)
• 1 cup pumpkin (finely chopped)
• Handful of coriander leaves
• ¼ cup curry leaves (tender)
• Sesame oil (for cooking)

Ingredient Notes

Let’s talk ingredients! Using the right rice is key. Parboiled rice or idli rice gives Uttapam that perfect texture – it’s slightly sticky, which helps bind everything together. Don’t have idli rice? Parboiled rice works beautifully too.

Bengal gram dal (kadaalai paruppu) and tur dal add protein and a lovely flavor depth. You can find these at most Indian grocery stores.

Fennel seeds (sombu) might seem unusual, but they add a subtle sweetness that really elevates the flavor. A little goes a long way! And hing (asafoetida)? It’s a bit pungent on its own, but it adds a savory umami flavor that’s essential in South Indian cooking.

Now, about the veggies! Traditionally, Uttapam is topped with onions, tomatoes, and chilies. But feel free to get creative! I love adding finely chopped carrots, capsicum (bell peppers), or even sweet corn. My friend’s family always adds grated beetroot for a vibrant color and subtle sweetness. Regional variations are endless – experiment and find your favorites!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, soak the rice and dals (Bengal gram dal and tur dal) together in plenty of water for 3-4 hours. This is crucial for a soft batter.
2. While they’re soaking, finely chop your pumpkin, onions, pearl onions, coriander leaves, and curry leaves. Having everything prepped makes the process so much smoother.
3. Now, grind the coriander seeds, fennel seeds, hing, salt, and red chillies into a fine powder. A spice grinder or a small blender works best.
4. Drain the soaked rice and dals well. Add them to the spice mix and grind into a coarse batter. You’ll need to add a little water to help it blend, but don’t make it too runny.
5. Mix in the chopped vegetables and herbs into the batter. Give it a good stir to combine everything. If the batter seems too thick, add a little water to adjust the consistency – it should be pourable but not watery.
6. Heat a tawa (flat griddle) over medium heat. Grease it generously with sesame oil. Sesame oil gives Uttapam that authentic flavor, but you can use any cooking oil you prefer.
7. Pour a ladleful of batter onto the hot tawa and spread it into a thick crepe. Using the back of the ladle, create 4-5 small holes in the Uttapam. This helps it cook evenly.
8. Drizzle a little oil around the edges and into the holes. This will make the Uttapam nice and crispy.
9. Cook for 3-4 minutes, or until the edges start to lift and the bottom is golden brown.
10. Flip the Uttapam carefully and cook the other side until it’s also golden brown and cooked through.

Expert Tips

• Don’t skip the soaking time! It really makes a difference in the texture.
• The batter should be slightly thick. If it’s too runny, the Uttapam will be flimsy.
• Use a well-seasoned tawa for best results.
• Cooking on medium heat prevents burning and ensures even cooking.

Variations

• Vegan Uttapam: This recipe is already easily vegan! Just ensure you’re using oil for cooking instead of ghee.
• Gluten-Free Uttapam: Naturally gluten-free!
• Spice Level Adjustments: Adjust the number of red chillies to your liking. You can also add a pinch of black pepper for extra heat.
• Festival Adaptations: During Ganesh Chaturthi, some families make mini Uttapams as an offering to Lord Ganesha. They’re often decorated with colorful vegetable patterns!

Serving Suggestions

Uttapam is best served hot, straight off the tawa! It pairs perfectly with tomato chutney, coconut chutney, or a dollop of fresh cream (malai). A cup of hot filter coffee completes the experience.

Storage Instructions

Leftover Uttapam can be stored in an airtight container in the refrigerator for up to 2 days. Reheat on a tawa or in a microwave. The texture won’t be quite as crispy, but it will still be delicious!

FAQs

What type of rice is best for Uttapam?

Parboiled rice or idli rice are the best choices. They provide the right texture and help bind the Uttapam together.

Can I make the batter ahead of time? If so, how long will it keep?

Yes, you can! The batter will keep in the refrigerator for up to 3 days. Just give it a good stir before using.

What is Hing and can I omit it?

Hing (asafoetida) is a pungent spice that adds a savory flavor. While it’s best to include it, you can omit it if you don’t have it on hand.

What are some other vegetable combinations I can use for Uttapam?

Get creative! Try carrots, capsicum (bell peppers), peas, sweet corn, or even grated beetroot.

How do I get Uttapam crispy on the outside and soft on the inside?

Make sure your tawa is hot enough, use enough oil, and cook on medium heat. Creating holes in the Uttapam also helps it cook evenly and get crispy.