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Uttapam With Vegetables

Uttapam With Vegetables prepared dish

Uttapam is a popular south indian dish made from fermented rice and lentil batter, topped with a variety of vegetables. This savory pancake is perfect for breakfast or a light meal and is often served with chutney and sambar.

This recipe is indian style, breakfast, scaled for 4 servings, with 15 min prep and 20 min cook.

Prep: 15 min · Cook: 20 min · Total: 35 min · Serves: 4

Quick cooking notes

  • Core ingredients include oil, split urad dal, coriander leaves, water.
  • Follow all 8 steps in order for the intended texture and doneness.
  • Ingredient quantities listed below are for 4 servings.

Ingredients

  • 2 tbsp oil (for cooking)
  • 1 cup split urad dal (soaked for 4-6 hours)
  • 2 tbsp coriander leaves (chopped)
  • 1 cup water (for blending)
  • 1 medium tomato (finely chopped)
  • 1 tsp salt
  • 1 medium onion (finely chopped)
  • 2 cups idli rice (soaked for 4-6 hours)
  • 1 medium green chili (finely chopped)

Instructions

  1. Drain the soaked idli rice and urad dal and blend them together with water until smooth to form a batter.
  2. Transfer the batter to a large bowl and mix in the salt, chopped onion, tomato, green chili, and coriander leaves.
  3. Cover the bowl with a cloth and let the batter ferment in a warm place for about 8 hours or overnight.
  4. Heat a non-stick skillet or tawa over medium heat and lightly grease it with oil.
  5. Pour a ladleful of the fermented batter onto the skillet and spread it into a thick pancake shape.
  6. Cook the uttapam for about 3-4 minutes until the bottom is golden brown, then flip and cook the other side for another 2-3 minutes.
  7. Repeat the process with the remaining batter, adding more oil as needed.
  8. Serve hot with coconut chutney and sambar.

Nutrition (per serving)

  • Calories: 210
  • Protein: 7 g
  • Fat: 6 g
  • Carbohydrates: 35 g
  • Fiber: 3 g
  • Sugar: 1 g
  • Sodium: 300 mg

Nutrition values are estimates based on stored ingredient totals and serving size.

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