Uttapam
A fluffy, savory South Indian pancake made from a fermented rice‑and‑urad dal batter, studded with onions, tomatoes, and chilies. It’s completely vegan and perfect for breakfast or a light dinner served with coconut chutney.
Maker: Julius Fiedler
From: Instagram(view original)
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Cooking context
45 min estimated total time for 4 servings.
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Ingredients
- 1 cup rice flour
- 1/4 cup urad dal (split black gram)
- 2 tbsp fresh grated coconut
- 1 cup water
- 1/2 tsp salt
- 2 green chilies
- 1/2 tsp cumin seeds
- 0.5 onion
- 0.5 tomato
- 2 tbsp fresh cilantro (coriander)
- 2 tbsp vegetable oil
Instructions
- 1In a large mixing bowl combine the rice flour, soaked urad dal, grated coconut, salt, and cumin seeds.
- 2Gradually add water while whisking to form a smooth, pourable batter; it should be slightly thicker than a crepe batter.
- 3Cover the bowl with a clean kitchen towel and let the batter rest at room temperature for 30 minutes to allow slight fermentation and flavor development.
- 4After resting, stir the batter gently; if it has thickened, add a splash of water to reach the desired consistency.
- 5Heat a non‑stick skillet or cast‑iron griddle over medium heat (about 356°F/350°F) and lightly brush with a teaspoon of vegetable oil.
- 6Pour a ladleful of batter onto the hot pan and spread it gently with the back of the ladle to form a thick pancake about ½‑inch thick.
- 7Immediately sprinkle the top with sliced onions, diced tomato, chopped cilantro, and the chopped green chilies, pressing them lightly into the batter.
- 8Cook for 3‑4 minutes until the edges turn golden brown and the surface is set; then flip the uttapam, brush the cooked side with a little oil, and cook the other side for another 2‑3 minutes.
- 9Transfer the cooked uttapam to a serving plate, repeat with the remaining batter, and keep the finished pancakes warm in a low oven (≈194°F/200°F) while you finish the batch.
- 10Serve hot with coconut chutney, sambar, or a drizzle of seasoned yogurt (optional).
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This recipe card was structured automatically from the original source. Always check the source for allergens or details the extraction may have missed.
Frequently asked questions
- How long does it take to make Uttapam?
- About 45 minutes in total: 30 minutes of prep and 15 minutes of cooking.
- How many servings does this Uttapam recipe make?
- This recipe makes 4 servings as written; ingredient quantities on this page can be scaled.
- Where does this Uttapam recipe come from?
- It was shared by Julius Fiedler on instagram.com. ReelsMeals structured the original post into this step-by-step card; the original is linked above.