Uthappam Recipe – Onion & Cilantro Indian Pancake

Last Updated on 2 months by Neha Deshmukh

Uthappam Recipe – Onion & Cilantro Indian Pancake

Introduction

Oh, uthappam! This is one of those dishes that instantly transports me back to my childhood – the smell of it cooking on a hot griddle, the happy chatter around the kitchen table… It’s basically a fluffy, savory Indian pancake, and it’s so easy to make. Seriously, if you’re new to South Indian cooking, this is a fantastic place to start. It’s a little different from a dosa, being thicker and fluffier, and we’re going to load it up with deliciousness. Let’s get cooking!

Why You’ll Love This Recipe

Uthappam is a wonderfully versatile dish. It’s quick enough for a weeknight dinner, but special enough to serve to guests. Plus, it’s a great way to use up leftover dosa batter! The combination of the soft, slightly tangy uthappam with the fresh onions and cilantro is just heavenly. And honestly, who doesn’t love a good pancake… even if it is for dinner?

Ingredients

Here’s what you’ll need to make these delightful uthappam:

• 3 cups rice
• 1 cup urad dal (split black lentils)
• As needed water
• To taste salt
• 1/2 cup onions, finely chopped
• 1 tbsp gingelly oil (also known as nuvvula nune)
• 2 tbsp cilantro, chopped (optional)
• 1-2 red chilies, chopped (optional)

Ingredient Notes

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

• Rice Varieties for Uthappam: I usually use parboiled rice (idli rice is perfect!) for a nice texture. You can also use regular short-grain rice, but parboiled rice gives a slightly better result. About 700-750g of rice is equivalent to 3 cups.
• Urad Dal: The Key to Fermentation: Don’t skip the urad dal! It’s what gives uthappam its lovely fluffiness. Make sure it’s fresh for the best fermentation. 200g of urad dal is roughly 1 cup.
• The Significance of Gingelly Oil (Nuvvula Nune) in South Indian Cooking: Gingelly oil adds a beautiful nutty flavor that’s so characteristic of South Indian cuisine. It’s traditional, and I highly recommend it! But if you absolutely can’t find it, you can substitute with vegetable oil, though the flavor won’t be quite the same.
• Onions & Cilantro: Regional Variations: Feel free to get creative with your toppings! Some people add tomatoes, bell peppers, or even grated carrots. My grandma always added a pinch of curry leaves along with the onions – so good!

Step-By-Step Instructions

Alright, let’s get down to business!

1. First, you’ll want to prepare the dosa batter. Soak the rice and urad dal separately in plenty of water for 5-6 hours. This is crucial for softening them up.
2. Once soaked, drain the water and grind the rice and urad dal separately into smooth pastes. You’ll need to add water gradually while grinding to get the right consistency.
3. Combine the rice and urad dal pastes in a large bowl. Add salt to taste and mix well.
4. Now, the magic happens – fermentation! Cover the bowl and let it sit in a warm place for about 5 hours, or until it’s doubled in size. (If you’re using readymade batter, you can skip this step!)
5. Heat a griddle (a flat, non-stick pan) over medium flame.
6. Pour a ladleful of batter onto the hot griddle and gently spread it into a thick, round shape. Don’t worry about making it perfect!
7. Sprinkle the chopped onions, cilantro, and red chilies (if using) evenly over the uthappam.
8. Drizzle a little gingelly oil around the edges. This helps it get nice and crispy.
9. Cook for about 3-4 minutes, or until the base turns golden brown. Then, carefully flip it over and cook the other side for another 2-3 minutes.
10. Serve immediately with coconut chutney and sambar!

Expert Tips

A few little things that can take your uthappam to the next level:

• Achieving the Perfect Uthappam Texture: The batter shouldn’t be too thick or too thin. It should be pourable but still have some body.
• Fermentation Time & Temperature: Fermentation time depends on the temperature. Warmer temperatures will speed up the process. In colder weather, you might need to let it ferment for longer.
• Troubleshooting: Batter Too Thick or Too Thin: If the batter is too thick, add a little water. If it’s too thin, add a tablespoon or two of rice flour.

Variations

Uthappam is a blank canvas for your culinary creativity!

• Vegan Uthappam: This recipe is naturally vegan! Just ensure your chutney and sambar are also vegan-friendly.
• Gluten-Free Uthappam: Uthappam is naturally gluten-free, making it a great option for those with dietary restrictions.
• Spice Level Adjustments (Mild, Medium, Spicy): Adjust the amount of red chilies to your liking. You can also add a pinch of chili powder to the batter for extra heat. My friend, Priya, loves to add a dash of black pepper too!
• Festival Adaptations (Pongal, Ganesh Chaturthi): Uthappam is often made during festivals like Pongal and Ganesh Chaturthi. You can make mini uthappam for offering during pooja.

Serving Suggestions

Uthappam is best enjoyed hot off the griddle! Serve it with:

• Coconut chutney (a must!)
• Sambar
• A side of yogurt (for a cooling contrast)

Storage Instructions

Leftover uthappam can be stored in an airtight container in the refrigerator for up to 2 days. Reheat on a griddle or in a pan until warmed through. The batter can also be stored in the fridge for up to 3 days, but it may continue to ferment, so it might become a bit more sour.

FAQs

Got questions? I’ve got answers!

• What is the best type of rice to use for uthappam? Idli rice (parboiled rice) is ideal, but short-grain rice works too.
• Can I use store-bought dosa batter to make uthappam? Absolutely! It’s a great time-saver.
• How do I know if the batter has fermented properly? The batter will have doubled in size and will have a slightly sour smell.
• What can I substitute for gingelly oil? Vegetable oil can be used, but it won’t have the same nutty flavor.
• How can I make uthappam without onions? No problem! You can use other vegetables like tomatoes, bell peppers, or carrots, or simply enjoy it plain.