Uttapam

Tomato Coriander & Sambar Chutneys
07/11/2014
Coorg Style Chicken Curry
11/11/2014

Uttapam

Uttapam

This is something that I could eat at any time of the day or night, not just for breakfast! Uttapam is so tasty and light and you can make it spicy or not – it’s up to you. I like mine really crunchy and I love adding a pinch of cumin seed, just left as they are without crushing them – this way you get the best and fullest taste. Uttapam is a street food often eaten as a breakfast, and it originates from South India, where they make my favourite food and curries.

I had never experienced this dish before, until one day after work, myself and some friends went to eat out at this amazing South Indian restaurant that none of use had tried before, and we were all amazed by the gorgeous dishes on offer. I will tell you more about dosa in another post and recipe.

So we ordered this lovely Uttapam along with a collection of lots of other delicious food in a round, large plate full of all kinds of chutney and sauces. Ever since that day, I fell in love with South Indian food.

It’s a shame, but I don’t have any restaurants near where I live –  I have to drive quite a long way to enjoy this beautiful food. Although it’s worth travelling a while for this food, I think it’s a good idea to learn how to cook it for yourself – my family tell me they’re glad!

I have to say,  I tried making this Uttapam three times before I got it totally right and really light and delicious – practice makes perfect.

Let see how it is made:

Print Recipe
Uttapam
Votes: 2
Rating: 5
You:
Rate this recipe!
Course Main Course
Cuisine Curry
Prep Time 35 minutes
Cook Time 4 minutes
Servings
pieces
Ingredients
For the batter
For the Veg/spices
Course Main Course
Cuisine Curry
Prep Time 35 minutes
Cook Time 4 minutes
Servings
pieces
Ingredients
For the batter
For the Veg/spices
Votes: 2
Rating: 5
You:
Rate this recipe!
Instructions
  1. Soak the rice and the urad dal separately in a bowl of water overnight. The next day, grind the dal first then the rice, and mix them together in a large bowl.
  2. Add the yoghurt, lemon juice and then the baking powder to the rice mixture. Mix well then keep over night or for at least 4hrs or untill you see the butter has started to ferment.
  3. Chop all your veg as fine as you like them. I prefer mine like the picture. Have them all ready next to your pan, including the cumin seed, and dried chilli.
  4. On a medium heat, lightly oil the pancake pan or tava, then scoop one ladle into the pan and straight away, scatter the vegetable over it, then sprinkle with cumin seed.
  5. Cook until you don't see any uncooked batter, then flip over to cook the other side. Serve with nice chutneys such as sambar or coriander chutney or tomato like the type I have made. See below for the link.
  6. Delicious!
Recipe Notes

You can slice or chop your vegetables - as you wish. I do both - also you can use any topping you like but I think you should sprinkle with cumin seeds,  it adds a lovely taste and texture.

Here the recipe for the three Tomato Coriander and Sambar Chutneys.

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1 Comment

  1. Bhawya says:

    Ahh Sally! You too like uttapam.. It is one of my favourite breakfast….

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