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Uttapam is a popular South Indian dish that is similar to a dosa but thicker, and it is typically topped with various vegetables. Here’s a simple recipe for making uttapam at home:


For the batter:

  1. 2 cups idli rice
  2. 1/2 cup urad dal (black gram)
  3. 1/4 cup chana dal (split chickpeas)
  4. 1/2 teaspoon fenugreek seeds
  5. Salt to taste

For the topping:

  1. Finely chopped onions
  2. Finely chopped tomatoes
  3. Finely chopped green chilies
  4. Finely chopped coriander leaves
  5. Grated carrot
  6. Chopped bell peppers (optional)
  7. Oil or ghee for cooking


Prepare the Batter:

  • Rinse the idli rice, urad dal, chana dal, and fenugreek seeds thoroughly in water.
  • Soak them in enough water for about 4-6 hours.
  • Grind the soaked ingredients to a smooth batter. Add water as needed.
  • Add salt to the batter and mix well.
  • Allow the batter to ferment overnight or for about 8-10 hours. The batter should rise and become slightly fluffy.

Prepare the Toppings:

  • Chop the onions, tomatoes, green chilies, coriander leaves, carrots, and any other vegetables you’d like to use.

Make it:

  • Heat a non-stick griddle or a flat pan on medium heat.
  • Grease the pan with a little oil or ghee.
  • Pour a ladle full of batter onto the center of the pan and spread it in a circular motion to form a thick pancake.
  • Sprinkle the chopped onions, tomatoes, green chilies, coriander leaves, grated carrot, and any other toppings of your choice on the uttapam.
  • Spoon a small amount of oil or ghee over the vegetables and the uttapam’s edges.
  • Cook until the edges start to turn golden brown, and the bottom is cooked. Flip the uttapam and cook the other side until it’s golden brown and cooked through.


  • Remove the utta-pam from the pan and serve hot with coconut chutney, sambar, or tomato chutney.

Savor the home-cooked uttapam! You are welcome to alter the toppings to suit your tastes.

South Indian Food I

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