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    Home » Courses » Breads and flatbreads

    Vegetable uttapam | Gluten free pancake

    Jul 8, 2021 · Leave a Comment

    16 shares
    Jump to Recipe

    Dosa is the Indian crepe with a batter of fermented rice and lentils while uttapam is the thicker version. Much famous these days. You can basically call it as the South Indian fast food. Make the rice and dal batter over the weekend and have good breakfast over the week. You can use the Dosa batter immediately after grinding it in the grinder. However, dosa won't be brown as it is yet to ferment.

    Idli batter needs to be fermented well. Hence, always wait to make your idli. I always prefer to have idli next day in breakfast or in the evening. Make sure you mix the batter with a spoon if you want to have fresh soft idli. Best part is it is a vegan and gluten-free recipe. If you have idlis left over make some idli fry too. Also a great way to avoid egg or sandwiches and get your protein from lentils instead. You can use the same batter for uttapam ,dosa and idli too. You can make it as a thin wrap or as a thick pancake. One batter makes so many variety of recipes.

    Uttapam is the thick pancake version. You can get it in many flavors. Onion uttapam, plain, masala uttapam, tomato and mixed veg, sprinkle some cheese if you like. Basically a dosa but a thicker version and any topping you like. I usually make it with the left over batter of dosa the next day. It is thicker than a dosa and doesn't even need a chutney if you just eat it hot. Left over idlis can also be used. Just make a fried idli in air fryer or in a pan.

    vegetable uttapam
    Jump to:
    • Ingredients
    • Equipment
    • How to make a uttapam?
    • Related links
    • Uttapam recipe
    • Variations
    • Storage
    • FAQs
    • What are other pancakes you can make?

    How to make the batter?

    Use this dosa batter post for the reference.

    dosa batter

    Ingredients

    • Onion
    • Capsicum/tomato chopped
    • Oil
    • Salt as per taste
    • Sprigs of coriander/green onion chopped optional
    • Chopped green chilly (optional)

    Equipment

    • Mixer grinder/ Food processor with wet grinding option/Smoothie maker if not using commercial batter
    • Cast iron pan

    How to make a uttapam?

    Here are step wise instructions

    Prepare the uttapam batter recipe using rice and lentils. For full steps, refer to our other recipe link here (opens in new page) 

    1. Chop the veggies of your choice. You may either use a mix of onions, tomatoes and optionally coriander or just onion/tomato to make your veg uttapam.
    uttapam step 1
    uttapam step 2

    2. Heat oil in a pan. Pour the batter using a ladle of the desired consistency. Make it as thin or as thick you like.

    3. Spread the chopped ingredients on the batter followed by few drops of oil. Let it cook. Cover it with a lid for best results.

    After a few minutes, you should be able to lift the pancake completely. If you can lift only a part of it, it means, it needs to cook for few minutes more.

    uttapam step 3

    4. Flip the pancake and cook for couple of mins.

    uttapam step 4

    5. Serve hot with coconut chutney/ instant tomato chutney.

    Related links

    • Tomato rice
    • Tomato pachadi
    • Rava idli
    • Air fried idli
    • Besan childa recipe | Besan chilla |Chickpea flour crepes
    • South Indian breakfast recipes

    Read the recipe of Uttapam - Mix Veg pancake

    vegetable uttapam
    Print Recipe
    4.75 from 4 votes

    Uttapam recipe

    Uttapam is a great way to include fermented food in your diet.It is great for calcium and probiotics.
    Prep Time8 hrs 30 mins
    Cook Time15 mins
    Course: Breakfast, Snacks
    Cuisine: Indian
    Keyword: uttapam
    Servings: 8
    Author: bhavana bhatia

    Equipment

    • Mixer grinder for grinding batter
    • cast iron pan

    Ingredients

    • 1 onion small chopped
    • 1 capsicum/1 tomato chopped
    • ¼ cup cabbage chopped
    • Salt as per taste
    • Sprigs of coriander/green onion chopped optional
    • Few tablespoons of oil for cooking the pancake

    For uttapam batter:

    • 1 cup urad dal/black lentils soaked
    • 3 cups rice 1.5 cup rice, 1.5 cup idli rice/boiled rice soaked
    • Handful of poha /rice flakes
    • 2-3 tablespoon tuvar dal/ pigeon pea lentils
    • 1 teaspoon methidana/fenugreek seeds
    • 2-3 teaspoon Salt

    Instructions

    To make the overnight batter

    • Refer to detailed steps here - https://www.secondrecipe.com/dosa/

    To make individual uttapam

    • Heat the cast iron tawa for few mins on low heat.
    • In a bowl take some amount of batter and add little water to get a thin pouring consistency. (You may not add water if you like extra thick ones).You may add salt if required.
    • Once its medium hot, add a ladle of batter and spread it evenly.
    • Add the veggies of your choice.
    • Add few drop of oil on the edges and on top. Let it cook for few minutes ,until rawness disappears.
    • .Flip it and cook on the other side for few mins.
    • Using a spatula, take out the uttapam from the pan. Serve with coconut chutney.
    • Before you start with the next uttapam, add few drops of water on the tava, so that the temperature of the tava has come down,else the batter will stick.

    Notes

    During winter, warm up the oven for 2-3 minutes, turn it off and keep the batter to ferment.
    You may also use a warm sweater to cover the vessel

    Variations

    There is a variety of uttapam in market these days, just like dosa. Most common ones are masala uttapam where potato masala is spread on the thick pancake and plain uttapam served with coconut chutney and sambhar. Onion uttapam where only chopped onions and green chillies are added on the batter or onion tomato uttapam, which also has tomatoes on it.Other uthappam recipe which is not gluten free, is rava uttapam.These days you can even make uttapam pizza, by using it as a base instead of a plain flour and adding pizza toppings on it or make a traditional recipe by using chutney pudi to make your podi uthappam.

    Storage

    You can store the remaining batter in the refrigerator for 3-4 days. I like to make my batter in small batches so that batter remains fresh.

    FAQs

    Why uttapam sticking to pan?

    Cast iron pan needs to be medium hot before you start. Always sprinkle some water before you start to check how hot it is. If it is too hot then the batter won't spread evenly and sticks. Always sprinkle and spread few water droplets to check the heat. Once, uttapam batter is spread, put a lid on it to let it cook evenly. While flipping, if pancake sticks on one end, wait for it to cook for few more minutes.

    how to make idli batter ferment quickly?

    If you stay in cold areas, Preheat the oven for 5 mins and switch it off. Keep the batter in a steel bowl and cover it. Put a sweater on top and leave it. It surely ferments faster. You can use this trick to set curd too.

    What are other pancakes you can make?

    Pancakes whether savory or sweet are a great option for breakfast. Eat it with marmalade like Paddington or just with some honey/maple syrup. Have your pick from the list below:

    Vegan gluten-free savory pancakes

    • Idli Dosa batter recipe/Dosa/thinner crepes
    • Pesarattu/ mixed dal pancake
    • Zucchini pancake
    • Besan childa/Besan chilla /chickpea flour pancake
    • Sweet pancakes
    • Eggless banana pancakes with honey or maple syrup
    • Wholewheat Malpua - Instant Indian Pancake

     Looking for more South Indian breakfast ideas? click here.

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    Hi,I am Bhavana & this is my wonderland of recipes.I have been in IT for 15+ years have always loved writing.My husband Gaurav & I,love to cook, click & host people

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