Go Back
+ servings
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


  • Mixer grinder for grinding batter
  • cast iron pan


  • 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


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.


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