Uttapams are South Indian savory pancakes that are made using fermented rice and lentil batter (called dosa batter) and are topped with vegetables. These gluten-free savory pancakes are very easy to make and are ready in less than 15 minutes if you have the batter ready.
Why you will love this recipe?
- These savory pancakes are comforting and nourishing.
- Uttapam is naturally gluten-free and vegan.
- They are very easy to make and ready in less than 15 minutes.
Dosa batter: You can use store-bought or homemade dosa batter.
Toppings: I use onion, carrots, bell pepper, cilantro, and green chili.
Poppy seeds: This is an optional ingredient and can be skipped.
Step 1: Pour a ladle full of dosa batter. Cook on medium heat until the dosa turns brown and pores are formed on the dosa (image 1).
Step 2: Add the toppings – onion, carrot, bell pepper, chili, cilantro, and poppy seeds (image 2). Pour a teaspoon of ghee onto the dosa (image 3).
Step 3: Carefully flip and cook on the other sides until completely done and the toppings are slightly charred (image 4).
Uttapam is ready to be served.
Making dosa batter at home is very easy, with most of the time involved in the process being fermentation/resting time. Click here to get all the tips and tricks to make dosa batter at home. Alternatively, you can also use store-bought dosa batter, which is easily available in Indian grocery stores.
Cut the vegetables for toppings finely or grate them where possible, as big chunks will not cook through.
I have used onions, carrots, and bell peppers here. Other vegetables that work well are tomatoes, mushrooms, beets, and cabbage. Adding green chili is purely optional and can be skipped, especially if you are making them for kids.
Use a generous amount of ghee for best-tasting uttapams. However, for a vegan version, you can replace it with regular cooking oil.
What to serve with uttapam?
You can serve the crisp dosa with any chutney of your choice. These accompaniments add depth of flavor and complement the crisp, savory nature of millet dosa, creating a well-balanced and satisfying meal.
While the batter used to make them are the same, dosa and uttapams differ in texture and taste. Dosas are thin and are made similar to crepes. Uttapams are more like pancakes and are thick and fluffy. Utthapams are also topped with vegetables, while dosa can be plain or have a potato filling.
Dosa batter can be used for this recipe. It is very easy to make dosa batter at home, and it can be stored for up to one week in the refrigerator. However, you can also use the dosa batter that is readily available in Indian grocery stores.
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- 6 cups dosa batter
- 1 medium onion finely chopped
- 1 small carrot grated
- ½ small bell pepper finely chopped
- 1 green chili finely chopped (or serrano pepper)
- 1-2 tablespoon cilantro finely chopped (coriander leaves)
- 1 tablespoon poppy seeds optional
- 4-5 teaspoon ghee for frying the uttapam (use store-bought or homemade ghee)
- Lightly dry roast the poppy seeds and set them aside. (This is optional and can be skipped).
- Add salt to dosa batter and mix well.
- Heat a griddle or non-stick tava.
- Pour a ladle full of dosa batter. Don’t spread the batter too thin.
- Cook on medium heat until the dosa turns brown and pores are formed on the dosa.
- Add the toppings – onion, carrot, bell pepper, chili, cilantro, and poppy seeds.
- Pour a teaspoon of ghee onto the dosa.
- Carefully flip and cook on the other side until completely done and the toppings are slightly charred. Add ghee as needed.
- Transfer to a plate and serve hot with chutney.