[raw]
Uttapam is a South Indian breakfast dish made from a fermented batter of rice, urad dal (a kind of lentil), and fenugreek seeds. Once prepared and poured onto a pan, the optimal texture is crispy on the edges and soft in the center.
Pleasant and lightly sour in flavor, uttapam is like the savory cousin to the sweet breakfast pancake we’re all familiar with. Manali’s mother taught her this recipe, as it checked off many of her requirements during her college years: economical, filling, and nourishing.
Notes On Fermenting the Batter
Overall, this recipe is pretty simple, but the fermentation step could be tricky depending on your experience working with ferments. Luckily, the fermentation period is short for this recipe, so you don’t need to worry about monitoring the batter for very long. Overnight in most climates is ideal, so you can simply prepare the batter the night before you want to enjoy uttapam for breakfast.
Change Up the Toppings
This dish is versatile, so while the toppings we include in this recipe are the classics, feel free to go your own way. For example, Manali’s mother used to make hers with grated beetroot and carrot as a way to sneak more vegetables into her diet.
Uttapam is typically served with coconut chutney and sambar (a sweet and tangy soup), but you may want to switch things up, and that’s okay! You may try another chutney or dust on some podi powder, instead. One of Manali’s favorites is simply to mix a little sambar spice powder with oil and use it for dipping.
The Difference Between Uttapam and Dosa
Lastly, a word on the difference between uttapam and dosa. The two recipes share the same ingredients, but in order to get the thin and crispy texture of a dosa, more rice is used in the batter. That said, in an attempt to simplify things, many Indian households will use the same batter and just spread it out thinner on the pan for cooking.
Tips for Making Uttapam
- The best spatula to use—Use a flat wooden or steel spatula for this recipe, as a silicone one doesn’t work very well for flipping
- Where to buy the right kind of rice—Sona Masuri (masoori) rice can be purchased from Walmart (look for Royal brand) or any Indian store.
- Keep the batter warm—If you live in a cold climate, you may want to store the batter in the oven. Just make sure you leave the oven light on, as it will create more heat and ease the fermentation process.
- When to flip—You know the uttapam is about ready to flip when the sides get golden and crispy.
- Don’t skip the fenugreek seeds—They help the batter to achieve the right texture.
