Uttapam is a savory dish from India. Easy to make in a home kitchen, it is a popular breakfast dish both in India and Indian-American households. Uttapam is traditionally prepared on a specialized griddle known as a tawa, although any griddle or frying pan can be used. Sometimes uttapam is made from a thin fermented batter known as dosa, with the main ingredients being black gram and rice. Other recipes, this one included, make a thicker unfermented lentil and rice batter. Shredded or diced vegetables are added to the batter as it cooks. Veggies typically used are tomatoes, onion, chilies, capsicum pepper, and coriander. Grated coconut, carrots, and beets also are sometimes added to the batter. Uttapam is often served with a side of chutney or sambar.
Recipe Servings: 4
+ 7 hours resting
Ingredients
Directions
- Combine the white lentils and rice in a large bowl and add water until they are cover.
- Let them soak for 7–8 hours before draining.
- Blend the lentils and rice into a smooth batter using a food processor or blender.
- Stir together the onions, green chilies, coriander, tomatoes, and capsicum pepper in a large bowl and sprinkle with salt.
- Place a frying pan or griddle over medium-low heat.
- Grease the pan generously with oil.
- Pour ½ to 1 cup of the batter into the pan once the oil is hot.
- Sprinkle a handful of the vegetable mixture evenly over the batter.
- Cook, covered, until browned on the bottom.
- Brush some oil over the top of the uttapam, flip it over, cover, and cook until browned.
- Remove the uttapam from the pan.
- Repeat steps six through eleven until all the batter is used.
- Serve hot with chutney or sambar on the side, if desired.
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