Uttapam is a popular South Indian breakfast dish that is made from a fermented batter of rice and black lentils.
The batter is poured into a hot skillet, and toppings such as onions, tomatoes, and green chilies are added before the uttapam is cooked. Uttapam can be served with Sambar or Coconut Chutney.
Here is a delicious step by step uttapam recipe that you can try at home:
Ingredients:
1 cup rice flour
1/2 cup black lentils
1 teaspoon salt
Water as needed
Toppings:
Onions, chopped
Tomatoes, chopped
Green chilies, chopped
Cilantro, chopped
Instructions:
1. Combine rice flour, black lentils, salt, and water in a bowl and mix well to form a thick batter.
2. Rest the batter for 30 minutes.
3. Heat a skillet over medium heat and grease it with oil.
4. Pour 1/4 cup of batter into the skillet and wait until it cooks.
5. Cook for a few minutes until the top of the uttapam becomes slightly browned, then flip it over and cook on the other side as well.
6. Transfer this cooked uttapam to a plate.
7. Add oil to the pan so that later uttapams don’t stick to it and repeat the same steps until all the batter is finished.
8. Top the uttapams with onions, tomatoes, green chilies, cilantro, and salt before serving.
Best Chutney with Uttapam
Sambar: Sambar is a popular South Indian lentil stew that is typically served with rice and uttapam.
Coconut Chutney: Coconut chutney is a delicious and flavorful condiment made with fresh coconut, ginger, green chilies, and cilantro. It goes great with uttapam!
Tomato Chutney: Tomato chutney is another popular condiment that is made with fresh tomatoes, onions, ginger, and garlic. It pairs well with uttapam and other Indian dishes.
Peanut Chutney: Peanut chutney is a delicious and savory condiment that is made with fresh peanuts, ginger, green chilies, and cilantro. It also goes great with uttapam!
Different Ways to prepare Uttapam Recipe
Uttapam is a pancake made with fermented black lentils and rice, originating from the Indian subcontinent. Usually served with chutney or sambar, it is generally eaten as an evening meal or lunch.
The dish goes well with coconut chutney, onion tomato chutney, and green coriander chutney. There are many variations of Uttapam, the most common being onion uttapam and tomato uttapam.
Uttapam can be prepared in two ways: using a uttapam pan or using a dosa tawa. The former is a more common way to prepare uttapam as it gives a crispier texture.
To make Uttapam in a Pan
Add a ladleful of batter to the hot pan and spread it out evenly. Sprinkle some onions, tomatoes, or any other desired toppings on top and press them into the batter.
Drizzle a little oil around the edges and cook for 1-2 minutes or until the edges of the uttapam begin to brown. Flip it over and cook for 1 more minute before serving hot with chutney or sambar.
Make dosa batter according to package instructions (you may need slightly less water than you would use to make dosas). Add salt to taste, then pour about1/4 a cup of batter to the center of a hot, oiled dosa tawa.
Using the back of a ladle, spread the batter out evenly in a circular motion. Sprinkle some onions, tomatoes, or any other desired toppings on top and press them into the batter.
Drizzle a little oil around the edges and cook for 1-2 minutes or until the edges of the uttapam begin to brown. Flip it over and cook for 1 more minute before serving hot with chutney or sambar.
To make Onion Uttapam
Finely chop an onion and add it to a bowl containing some steaming hot lentil batter. Add salt and mix well so that all the onions are coated with batter.
Pour the mixture into a lightly oiled uttapam pan and cook until the underside is golden brown. Flip and cook for a minute more before removing from the pan.
To make Tomato Uttapam
Finely chop 2-3 tomatoes and add them to a bowl containing some steaming hot lentil batter. Add salt and mix well so that all the tomatoes are coated with batter.
Pour the mixture into a lightly oiled uttapam pan and cook until the underside is golden brown. Flip and cook for a minute more before removing from the pan.