Uttapam

Uttapam (South Indian Fermented Rice and Lentil Pancake)

A thick, spongy pancake from Tamil Nadu and Karnataka made from a fermented rice and urad dal batter, with onion, tomato, chilli and coriander pressed into the top before flipping. Serve hot with coconut chutney and sambar.

Prep

30 min

Cook

1440 min

Total

1470 min

Serves

8 uttapam

Difficulty

Medium

Recipe ingredients

• •250 g (1¼ cups) idli rice or raw rice (pachai arisi), or use 200 g idli rice + 50 g parboiled rice for a more traditional mix
• •75 g (⅓ cup) whole urad dal (skinned black gram), do not substitute with toor or chana dal
• •1 tsp fenugreek seeds (methi), optional but traditional; helps fermentation
• •1 tsp salt, or to taste
• •2 medium onions, finely chopped, red or white
• •2 medium tomatoes, finely chopped, seeds removed if very juicy
• •2 whole green chillies, finely chopped, adjust to heat preference
• •15 g (¼ cup) coriander leaves, chopped, cilantro
• •1 tbsp grated carrot, optional
• •40 ml (3 tbsp) gingelly oil (sesame oil) or neutral oil, for greasing; gingelly oil is traditional in Tamil Nadu

Steps

1. 1 Wash the rice, urad dal and fenugreek seeds together in several changes of water until the water runs clear. Soak in plenty of room-temperature water for 4–6 hours (or overnight in a cool kitchen).
2. 2 Drain, reserving about 120 ml (½ cup) of the soaking water. Grind in a wet grinder or blender to a smooth, slightly coarse batter, adding the reserved water only as needed - the batter should be thick but pourable, like a thick pancake batter. Total batter should be roughly 700–750 ml (3 cups).
3. 3 Stir in the salt, cover loosely, and leave in a warm spot (28–32 °C / 82–90 °F is ideal) for 8–12 hours, or overnight. The batter is ready when it has risen, smells pleasantly sour, and is full of small bubbles. In a cold kitchen this can take up to 16 hours; do not use unfermented batter.
4. 4 Do not stir the batter down roughly - gently fold it once. If it is very thick, loosen with 1–2 tbsp water; it should drop from a ladle in a thick ribbon, not run.
5. 5 Mix the chopped onion, tomato, green chilli, coriander and carrot (if using) in a bowl. Keep separate from the batter.
6. 6 Heat a cast-iron tawa or non-stick pan over medium heat (about 180 °C / 350 °F surface). Sprinkle a few drops of water - they should sizzle and evaporate within 2 seconds. Lightly grease with ½ tsp oil.
7. 7 Ladle about 90 ml (⅓ cup) batter onto the centre. Do not spread it thin like a dosa - let it settle into a thick round about 12–15 cm (5–6 in) across and roughly 1 cm (½ in) thick.
8. 8 Immediately scatter a generous handful of the onion-tomato mixture over the wet top surface and press gently with the back of a spoon so it embeds.
9. 9 Drizzle ½ tsp oil around the edge and over the top. Cover and cook for 2–3 minutes until the edges look set, the top is no longer liquid, and the underside is golden when you lift a corner.
10. 10 Flip carefully (the topping side goes down). Press gently and cook uncovered for 1½–2 minutes until the vegetables are softened and lightly charred and the second side is golden.
11. 11 Flip back onto a plate, topping side up. The uttapam is done when a skewer inserted into the centre comes out clean and the internal temperature is at least 88 °C (190 °F) - the fermented batter must be cooked through, not doughy.
12. 12 Repeat with the remaining batter, greasing the pan lightly between each one. Serve immediately with coconut chutney and sambar.