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Uttapam an Easy breakfast recipe is South Indian pancakes made using rice and lentil batter. They are thick and soft as compared to the crispy dosa. Uttapam might be plain or will have some toppings like tomato, onion, or veggies.
They make a healthy and delicious, vegan, and gluten-free breakfast or meal recipe. These uttapams are also a perfect lunch box recipe for your kids or perfect finger food for your toddler. A growing kid needs a balance of carbs and proteins and these fluffy savory pancakes have it completely.
I am sharing below my experiments and my way of making this uttapam. Traditionally it may differ but my family enjoys it this way.
Varieties of Uttapam
There are many varieties of this uttapam. But nothing beats the classic uttapam (without any toppings), the tomato uttapam and the onion Uttapam. Different veggies like green peas, capsicum , carrot, cabbage, potato, corn etc are topped. The possibilities are endless. And with fusion, you even have cheese added to different uttapams.
Batter for Uttapam
Generally, the batter of uttapam is made using a 1:3 ratio of lentil and rice. Dosa and uttapam are best made with 1-2 day old batter as that imparts a slightly tangy and sour taste.
Texture of Uttapam
Uttapam is thick as compared to dosa. They are soft and spongy in the middle and crispier on the bottom and edges. Generous toppings are added and that makes the difference in the taste of the uttapam.
Onion & Tomato Uttapam
I love a combination of onion and tomato uttapam with my chutney and sambar. I enjoy Plain uttapam with a cup of tea.
At times, the onion and tomato are cut into slices and topped. However, we love the chopped as opposed to the slices. The chopped pieces can be mixed in the batter or simply topped. Though the topped one is the best and followed I believe. It is however a personal preference.
Today’s recipe of Onion Uttapam
The recipe is pretty simple. All you make is the Idli Dosa Batter. Once the batter is well fermented you are ready to make the uttapam. A ladle full of the batter is poured on a skillet or a Dosa Tawa. Chopped onion is topped on it. The uttapam is allowed to cook on the bottom on slow to medium for 4-5 minutes. Once the bottom is cooked the other side is cooked. Serve it with chutney, sambar, or podi.
Uttapam (Easy South Indian Breakfast Recipe)
- 2 Cups or as needed Idli Dosa Batter
- 1 small onion chopped (around ¼ cup)
- 1-2 green chillies chopped (Optional)
- 1-2 tablespoon of fresh Coriander Chopped (Optional)
- 1-2 tablespoon Oil for cooking
- Salt if not in the batter
- Prepare the Idli Dosa Batter as mentioned in the recipe here.
- Once the batter is well fermented you are ready to prepare the uttapam.
- In a large bowl add in the Idli Dosa batter. Adjust the consistency of the batter using water.
- The batter consistency should not be thin or very thick. Something like dropping consistency. I.e. semi-thick.
- Grease it with oil using a pastry brush or half cut potato or simply a clean kitchen tissue.
- Pour a ladle full of batter on the skillet. If the consistency is right it will spread on its own. You would not need to spread it. If not just make a circle outwards with the back of a spoon.
- It should not be thin but slightly thick.
- You would see small pores appearing on the top when you pour the batter.
- Top it with 1 tablespoon of chopped onion, a few chopped pieces of green chilly and a few coriander leaves.
- Cover and let it cook on slow to medium for 4-5 minutes or until the bottom is done.
- Drizzle a teaspoon of oil along the edges and slightly on the top.
- Flip and let it cook on the bottom as well for 2-3 minutes.
- Serve it hot with Chutney, Sambar or Podi.
- 1 Cup = 235 ml, 1 tbsp= 15 ml, 1 tsp = 5 ml
- The time mentioned in the recipe is assuming you have ready batter at hand.
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