Uttapam is a thick, savory pancake from South India, similar to a dosa but softer and thicker. It’s made from the same fermented rice and lentil batter as dosa, but is cooked with various toppings (onions, tomatoes, chilies, herbs) pressed right into the surface.

Prep Time	Cook Time	Serves
2 Days (Fermentation)	30 minutes	4

Part A: Ingredients

For the Batter (Requires Overnight Soaking/Fermentation)

• 2 cups Raw Idli Rice (or short-grain rice), 1 cup Split Black Gram Lentils (Urad Dal), husked.
• Water, Salt, Oil/Ghee for cooking. (Use leftover Dosa/Idli batter if available).

For the Toppings

• 1 medium Onion, finely chopped, 1 small Tomato, finely chopped.
• 2 Green Chilies, minced, 1/4 cup Chopped Cilantro.
• 1 tsp Salt, Oil or Ghee for frying.

Part B: Instructions

Step 1: Prepare the Batter (2 Days Ahead)

1. Soak: Rinse and soak the rice and lentils separately in water overnight (8 hours).
2. Grind: Grind the soaked rice and lentils separately (or together) with minimal water to a smooth batter.
3. Ferment: Combine the two batters, add salt, and let ferment in a warm place for 12–18 hours until bubbly and slightly sour. The consistency should be thick, like a good American pancake batter.

Step 2: Prepare the Toppings

1. In a bowl, mix the finely chopped onion, tomato, green chilies, and cilantro. Season lightly with salt.

Step 3: Cook the Uttapam

1. Heat a flat, non-stick pan or cast-iron griddle (tava) over medium heat. Lightly grease the pan with oil or ghee.
2. Do not spread the batter thin. Pour one ladleful of the fermented batter onto the center of the pan and let it spread naturally into a thick circle (about 5-6 inches wide).
3. Immediately sprinkle a generous amount of the prepared toppings onto the surface of the raw batter. Gently press the toppings into the batter with the back of a spoon.

Step 4: Flip and Finish

1. Drizzle a little oil or ghee around the edges of the Uttapam. Cover the pan for 2-3 minutes to steam the top and cook the vegetables slightly.
2. Uncover. Once the bottom is golden brown, carefully flip the Uttapam over and cook the topping side for 1-2 minutes until the vegetables are lightly seared.
3. Flip it back over and serve.

Step 5: Serve

• Serve the Uttapam hot, traditionally with Coconut Chutney and Sambar (lentil and vegetable stew).