Uttapam is a delicious and healthy South Indian breakfast dish that is made with fermented rice and lentil batter. Uttapam is similar to a thick pancake, but with various toppings such as onions, tomatoes, green chilies, coriander, and cheese. Uttapam is usually served with coconut chutney and sambar, a spicy lentil soup.
In this post, I will show you how to make easy uttapam at home with simple ingredients and steps. You will also learn how to make uttapam batter from scratch, how to use urad dal in your uttapam recipe, and some tips and variations for making the best uttapam.
How to Make Uttapam Batter from Scratch
To make uttapam batter from scratch, you will need the following ingredients:
- 3 cups of idli rice or parboiled rice
- 1 cup of urad dal (split black gram)
- 1/4 cup of poha (flattened rice) or cooked rice
- 1/2 teaspoon of fenugreek seeds
- Salt to taste
- Water as needed
The process of making uttapam batter is similar to making dosa batter, except that the uttapam batter is thicker and coarser. Here are the steps to follow:
- Wash and soak the rice, urad dal, poha, and fenugreek seeds in separate bowls for about 6 hours or overnight.
- Drain the water and grind the rice, urad dal, poha, and fenugreek seeds separately in a blender or a wet grinder, adding water as needed to make a smooth paste.
- Transfer the ground rice and urad dal to a large bowl and mix well. Add salt to taste and adjust the consistency by adding water if needed. The batter should be thick but pourable, like pancake batter.
- Cover the bowl with a lid and let it ferment in a warm place for about 8 to 10 hours or overnight. The batter will rise and become bubbly when fermented.
- Stir the batter well before using it for making uttapam.
How to Use Urad Dal in Your Uttapam Recipe
Urad dal is an essential ingredient in uttapam batter, as it provides protein, texture, and fermentation. Urad dal is also known as black gram or black lentil, and it has a white interior when split. Urad dal has a nutty and earthy flavor and a creamy texture when cooked.
Urad dal is available in whole, split, or skinned forms. For making uttapam batter, you should use split urad dal without the skin, as it is easier to grind and ferment. You can find urad dal in Indian grocery stores or online.
To use urad dal in your uttapam recipe, you need to soak it with fenugreek seeds for about 6 hours or overnight, then drain the water and grind it into a smooth paste with water as needed. You can also add some salt while grinding for flavor. Then you need to mix the urad dal paste with the rice paste and let it ferment for about 8 to 10 hours or overnight.
How to Make Easy Uttapam
To make easy uttapam, you will need the following ingredients:
- Uttapam batter (see above)
- Oil or ghee for greasing
- Toppings of your choice, such as chopped onions, tomatoes, green chilies, coriander leaves, grated cheese, etc.
Here are the steps to follow:
- Heat a non-stick griddle or tawa over medium-high heat and grease it lightly with oil or ghee.
- Pour a ladleful of batter on the griddle and spread it slightly with the back of the ladle. The uttapam should be thick and round, about 6 inches in diameter.
- Sprinkle some toppings of your choice evenly over the uttapam and press them lightly with the spatula.
- Drizzle some oil or ghee around the edges of the uttapam and cook for about 2 minutes or until golden brown on the bottom.
- Flip the uttapam carefully and cook for another 2 minutes or until golden brown on the other side.
- Transfer the uttapam to a plate and serve hot with coconut chutney and sambar.
Tips and Variations for Making the Best Uttapam
Here are some tips and variations for making the best uttapam:
- Keep it fresh in an airtight container within the refrigerator for up to 3 days. For longer storage, freeze it for a month. When you’re ready to use it, simply thaw at room temperature and give it a good stir.
- Unleash your creativity when making uttapam by experimenting with various toppings. Go for grated carrots, paneer, mushrooms, corn, spinach, and more. To add an extra burst of flavor, consider incorporating spices like cumin seeds, curry leaves, asafoetida, and other herbs into the batter.
- For those looking for bite-sized treats or appetizers, try crafting mini uttapam using a small ladle or spoon to pour the batter onto the griddle. These delightful delights are perfect for kids or snack enthusiasts.
- Take your uttapam experience to the next level with stuffed variations. Spread some cheese or potato masala over half of the uttapam and fold it like an omelet. If you’re feeling adventurous, try the sandwich uttapam by layering another uttapam over the cheese or potato masala and pressing them together.
- Craving instant uttapam? No worries! Grab some ready-made dosa batter or idli batter, and with a touch of water to adjust the consistency, you’re good to go. Simply follow the same steps as above, and you’ll have a delicious uttapam in no time.
Uttapam is a delicious and healthy South Indian breakfast dish that is easy to make at home with simple ingredients and steps. You can enjoy it with coconut chutney and sambar, or with any other accompaniment of your choice. Uttapam is also versatile and customizable, as you can use any toppings of your choice and make different variations of it.