Potato Vegetable Uttapam Recipe – Easy Indian Pancake

Last Updated on 2 months by Neha Deshmukh

Potato Vegetable Uttapam Recipe – Easy Indian Pancake

Introduction

Uttapam! Just the name makes my mouth water, doesn’t it? It’s one of those dishes that instantly transports me back to bustling South Indian breakfasts with my family. This potato vegetable uttapam is a family favorite – a fluffy, savory pancake packed with goodness. It’s surprisingly easy to make, even if you’re new to Indian cooking, and it’s so satisfying. I first made this on a rainy afternoon when I was craving something warm and comforting, and it’s been a regular on my menu ever since. Let’s get cooking!

Why You’ll Love This Recipe

This potato vegetable uttapam is a winner for so many reasons. It’s a fantastic way to use up leftover boiled potatoes and any veggies you have in the fridge. It’s a complete meal in itself, offering a good balance of carbs and nutrients. Plus, it’s incredibly versatile – you can customize the veggies to your liking! And honestly, who doesn’t love a good pancake… especially one that’s bursting with Indian flavors?

Ingredients

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

• 2 tsp oil
• 1 tsp mustard seeds
• ½ tsp cumin seeds
• Pinch of asafoetida (hing)
• 1 green chili, finely chopped
• 1 onion, finely chopped
• ½ tsp ginger paste
• ½ tsp turmeric powder
• ½ tsp salt (plus more to taste)
• 1 carrot, diced
• 2 tbsp sweet corn
• 3 tbsp peas
• ½ capsicum (bell pepper), diced
• 3 potatoes, boiled, peeled, and mashed
• 2 tbsp coriander leaves, chopped
• 1 tbsp lemon juice
• 1 cup semolina (rava/sooji)
• 1 cup poha (flattened rice)
• 2 tbsp rice flour
• ½ tsp salt (for batter)
• ¾ cup curd (plain yogurt)
• Water, as needed (approx. ½ – ¾ cup)
• ½ tsp baking soda

Ingredient Notes

Let’s talk ingredients! A few notes to help you get the best results:

• Semolina (Rava/Sooji): This is key for that lovely texture. Don’t skip it! It gives the uttapam a nice, slightly grainy bite.
• Poha (Flattened Rice): Poha adds lightness and helps bind the batter. Make sure it’s not too thick – if it is, gently crush it a little.
• Asafoetida (Hing): This might smell a little funky on its own, but trust me, it adds a wonderful savory depth to the uttapam. A little goes a long way!
• Regional Variations: Uttapam styles vary across South India. Some people add finely chopped tomatoes to the batter, while others prefer a thicker, more pancake-like consistency. Feel free to experiment! You’ll also find versions with different toppings like onions, chilies, or even grated coconut.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Heat the oil in a pan over medium heat. Add the mustard seeds, cumin seeds, asafoetida, and green chili. Sauté until the mustard seeds start to splutter – this usually takes about 30 seconds.
2. Add the chopped onions and cook until they become translucent, about 3-4 minutes. Stir in the ginger paste, turmeric powder, and salt. Cook for another minute until fragrant.
3. Now, add the diced carrots, sweet corn, peas, and capsicum. Cook for 1-2 minutes, just to slightly soften them. We want them to retain a little crunch.
4. Remove the pan from the heat and add the boiled mashed potatoes, coriander leaves, and lemon juice. Mix everything well to form the stuffing. Set this aside – it’s going to be delicious!
5. In a separate bowl, blend the semolina and poha into a fine powder. This helps create a smoother batter.
6. Transfer the semolina-poha mixture to a larger bowl. Add the rice flour, salt (for the batter), and curd. Gradually add water, mixing continuously, until you get a smooth batter with a pouring consistency. Let this batter rest for at least 15 minutes – this allows the rava and poha to absorb the water and develop flavor.
7. Just before you’re ready to cook, add the baking soda to the batter and mix gently. Don’t overmix!
8. Grease a flat non-stick pan (or a mini pan for smaller uttapam) with a little oil. Pour a ladleful of batter onto the hot pan, spreading it into a circle.
9. Place a spoonful of the potato stuffing in the center of the batter circle.
10. Gently spread another layer of batter over the stuffing, covering it completely.
11. Cook covered on low heat for about 2 minutes per side, or until the uttapam is golden brown and cooked through. You’ll know it’s ready to flip when the edges start to look set.
12. Repeat with the remaining batter and stuffing.

Expert Tips

• Don’t overcrowd the pan. Cook one uttapam at a time for best results.
• If the batter is too thick, add a little more water. If it’s too thin, add a tablespoon of rice flour.
• Keep the heat on low to medium to prevent the uttapam from burning.

Variations

• Vegan Adaptation: Substitute the curd with plant-based yogurt.
• Gluten-Free Adaptation: This recipe is naturally gluten-free! Just double-check that your poha is certified gluten-free.
• Spice Level Adjustment: Add a pinch of red chili powder to the stuffing for a spicier kick. My friend, Priya, loves to add a finely chopped green chili directly into the batter too!
• South Indian Festival Adaptations: During festivals, my grandmother would add a sprinkle of grated coconut and a few curry leaves to the batter for extra flavor and auspiciousness.

Serving Suggestions

Serve your hot and fluffy potato vegetable uttapam with a side of refreshing green chutney or a comforting sambar. A dollop of coconut chutney is also divine! It’s perfect for breakfast, brunch, or even a light dinner.

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. The batter, however, is best used immediately.

FAQs

• What is the best way to get the Uttapam crispy? Make sure your pan is hot enough and use a little oil. Cooking uncovered for the last minute or so can also help crisp up the edges.
• Can I make the batter ahead of time? Yes, you can! But add the baking soda just before cooking. The batter will thicken as it sits, so you might need to add a little water to adjust the consistency.
• What vegetables can I substitute in this recipe? Feel free to get creative! You can use beans, cauliflower, spinach, or any other veggies you like.
• What is Poha and where can I find it? Poha is flattened rice, a common ingredient in Indian cuisine. You can find it at most Indian grocery stores or online.
• Can I use a different type of flour instead of rice flour? While rice flour gives the best texture, you can experiment with other gluten-free flours like millet flour or sorghum flour. The texture might be slightly different, but it will still be delicious!