Uttapam is a delicious South Indian tiffin breakfast of thick pancakes made from fermented rice and urad dal batter.
Prep Time9 hrs
Cook Time30 mins
Total Time9 hrs 30 mins
Servings: 4 to 5
- 400 grams parboiled rice or idli rice or 2 cups parboiled or idli rice
- 2 cups water for soaking rice
- 120 grams whole husked urad dal or ½ cup whole husked urad dal
- 1 cup water for soaking urad dal
- ¼ teaspoon fenugreek seeds (methi seeds)
- ½ cup water for grinding urad dal or add as required
- ¾ cup water for grinding rice or add as required
- 1 teaspoon rock salt or add as required
In a bowl take ½ cup husked whole urad dal and ¼ tsp methi or fenugreek seeds. You can also use split husked urad dal instead of husked whole urad dal.
Rinse both the urad dal and methi seeds for a couple of times.
Then soak them in 1 cup water for 4 to 5 hours.
In another bowl take 2 cups parboiled rice or idli rice. Rinse the parboiled rice or idli rice for a couple of times and keep aside.
Add 2 cups of water. Mix well and soak everything for 4 to 5 hours.
grinding - making uttapam batter
Strain the urad dal and reserve the water. Keep this water for grinding the dal.
Use the wet grinding blade in the jar for grinding both urad dal and rice. Add the strained urad dal in the grinder jar.
First add ¼ cup of the reserved water and grind for some seconds. Then add the rest of ¼ cup water and continue to grind till the batter is light, smooth and fluffy. If the mixer becomes too hot while grinding, then stop. Let the mixer cool down and grind again. Quantity of water depends on the freshness of urad dal. I always add ½ cup water for grinding ½ cup of urad dal.
Pour the urad dal batter in a large bowl or pan. The batter should be fluffy, smooth and light.
To the same jar, add half of the rice.
Then add ¼ to ½ cup water and grind till smooth. A fine grainy consistency of rice is also fine in the batter. You can grind the rice in two to three batches. I grind in two batches. For rice I always end up adding overall ¾ cup water and a few tablespoons more of the water at times.
Pour the rice batter in the bowl containing the urad dal batter.
Add 1 tsp rock salt or as per taste. In very cold temperatures, avoid adding salt. Instead add ¼ tsp sugar. Sugar aids in the fermentation process.
Mix both the batters very well with your hands or a spoon or spatula.
Cover and allow the batter to ferment overnight for 8 to 20 hours. The timing will vary depending on the temperature conditions in your city.
The batter should increase in volume and double or triple.
Just lightly stir the batter. Check the consistency. If the batter looks too thick, you can add about 1/8 to 1/4 cup water or more if required. Mix well.
Heat up a tawa or a cast iron pan, brush or spread some oil on the tawa. Pour the batter with a ladle or spoon. For non stick pan, you need not grease the pan. The tawa has to be hot. While making uttapams, you can regulate the flame from low to high. Before pouring the batter, reduce the flame to low.
Gently spread the batter to a thick pancake.
Cook the uthappam on a medium flame. Drizzle some oil on the top and sides.
Uttapam takes a longer time to cook than dosas. Cook till the base is golden.
Then flip and cook the other side.
Both sides should be cooked well. Prepare the uthappam this way with the rest of the batter. You can also make idlis or paniyarams or punugulu with this batter.
Serve uttapam hot or warm with coconut chutney and sambar. You can also pack them in tiffin box as they remain soft even after cooling down.
- You can make onion or tomato or mix veggie uttapam with the same batter.