Uttapam (South Indian Savory Pancake)
Uttapam is a thick, savory South Indian pancake made from fermented rice-lentil batter, topped with vegetables for added flavor.
Contents (2 sections)▾
Ingredients
- 1 cup fermented rice-lentil batter
- 1/4 cup finely chopped onions
- 1/4 cup finely chopped tomatoes
- 1/4 cup finely chopped bell peppers
- 1/4 cup chopped cilantro
- 1/2 tsp salt
- 1 tbsp oil (for cooking)
- optional toppings (e.g., sliced green chilies, grated carrots) to taste
Steps
Preheat a non-stick griddle or skillet over medium heat for about 5 minutes.
Lower the heat to medium-low and lightly grease the surface with a tablespoon of oil.
Pour a ladleful of fermented rice-lentil batter onto the griddle, spreading it to form a thick pancake.
Immediately press the chopped vegetables into the wet surface of the batter, ensuring they adhere well.
Cook for about 5-7 minutes, or until the bottom is golden brown and crispy.
Carefully flip the Uttapam and cook for an additional 3-5 minutes to ensure the top is steamed and cooked through.
Remove from the griddle and serve hot with chutney or sambar.
Why this works
The technique of pouring thick fermented rice-lentil batter onto the griddle allows for the creation of a pancake that is both crispy on the bottom and soft on the top. The fermentation imparts a tangy flavor, while the thickness of the batter ensures a substantial texture. Pressing toppings into the wet surface not only enhances the visual appeal but also allows the flavors to meld during cooking. If the Uttapam seems too thick and doesn't cook through, you can cover the griddle with a lid to trap steam, helping to cook the top faster. Conversely, if the batter is too thin and spreads too much, use less batter next time and adjust the cooking temperature to avoid burning. This technique makes Uttapam a forgiving and versatile dish, transforming leftover batter into a delicious meal.