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Urad Dal Uttapam

Name: Uttapam
Prep time: 8 h
Cook time: 20 min
Total time: 8 h 20 min
Yield: 3-4 servings
Cuisine: South Indian
Ingredients: 2 cups idli/dosa batter; 1 onion finely chopped; 1 tomato finely chopped; 1 green chili chopped; Coriander leaves; Salt to taste; Oil for cooking

Savory South Indian Pancakes

Thick, soft, and spongy savory pancakes made from a fermented rice and urad dal batter, generously topped with finely chopped vegetables.

Healthy Breakfast Veggie Packed Fermented Goodness

About Urad Dal Uttapam

Urad Dal Uttapam is a popular South Indian breakfast staple known for its pillowy texture and vibrant vegetable toppings. Made from the same fermented batter as dosa, it is poured thicker and cooked with onions, tomatoes, and chilies embedded in the surface.

Cuisine

South Indian

Serves

3–4 People

Cooking Time

15–20 Minutes
(excluding fermentation)

Ingredients

2 cups fermented dosa/idli batter (rice and urad dal)
1/2 cup finely chopped onions
1/2 cup finely chopped tomatoes
2 green chilies (minced)

2 tbsp fresh coriander (chopped)
Salt to taste
Oil or ghee for cooking
Chutney (for serving)

Preparation

1

Prep Toppings

Mix the chopped onions, tomatoes, chilies, and coriander in a bowl.
2

Heat Tawa

Heat a flat griddle or tawa and grease lightly with oil.
3

Pour Batter

Pour a ladleful of batter and spread it gently into a thick circle.
4

Add Veggies

Sprinkle a generous amount of the vegetable mix evenly on top.
5

Press Gently

Gently press the veggies into the wet batter with a spatula.
6

Cook

Drizzle oil around the edges, cover, and cook until the bottom is golden.
7

Flip & Serve

Flip to cook the other side slightly, then serve hot.

Pro Tip

To ensure your Uttapam cooks perfectly without remaining raw in the center, always cook on a medium-low flame. Pouring the batter slightly thicker than a dosa allows it to become spongy, but cooking it covered for the first couple of minutes traps the steam and helps the batter and the vegetables cook thoroughly. For an extra punch of flavor, sprinkle a pinch of idli podi (gunpowder) over the wet batter before adding the vegetables.