Uttapam is a thick, savory pancake from South India, made from the same fermented batter as Dosa and Idli (rice and urad dal). Unlike a Dosa, it is thick and topped with savory ingredients (onions, chilies, tomatoes) right before cooking, similar to a pizza.

Prep Time	Cook Time	Serves
12 hours (Soaking/Fermentation)	20 minutes	4-6 large Uttapam

Part A: Ingredients

• Batter (Overnight Prep): 2 cups Idli Rice (or short-grain rice), 1 cup Urad Dal (split black lentils, skinless), 1 tsp Fenugreek Seeds (Methi), Water, Salt.
• Toppings: 1 medium Onion (finely chopped), 1 medium Tomato (finely chopped), 2 Green Chilies (minced), 1/4 cup Chopped Cilantro.
• Cooking: Oil or Ghee.

Part B: Instructions

Step 1: Make the Fermented Batter (Must be done in advance)

1. Soak the rice, urad dal, and fenugreek seeds together in water for 6-8 hours.
2. Drain and grind the mixture in a wet grinder or high-powered blender, adding a small amount of water until a very smooth, creamy batter forms.
3. Transfer the batter to a large bowl, cover, and let it ferment in a warm place for 6-12 hours until doubled in size and slightly sour (like sourdough).
4. Stir the fermented batter, add salt, and adjust consistency (it should be thick, pourable, like heavy cream).

Step 2: Prepare Toppings

1. In a small bowl, mix all the finely chopped toppings (onion, tomato, chilies, cilantro).

Step 3: Cook the Uttapam

1. Heat a heavy cast iron griddle or non-stick skillet over medium heat. Grease lightly with oil or ghee.
2. Pour one ladle ($1/2$ cup) of batter onto the griddle and spread it lightly into a thick circle (about 5-6 inches wide). Do not spread it thinly like a Dosa.
3. Immediately sprinkle a generous layer of the mixed toppings onto the wet batter, pressing them gently into the batter with the back of the spoon.
4. Drizzle a little oil or ghee around the edges.

Step 4: Flip and Serve

1. Cook the Uttapam for 3-4 minutes until the bottom is golden brown and crisp.
2. Carefully flip the Uttapam and cook the topping side for 1-2 minutes until the vegetables soften slightly.
3. Serve immediately with Coconut Chutney, Tomato Chutney, and/or Sambar.