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Uttapam is often called the “South Indian pizza” — a thicker variation of dosa, cooked on one side and topped with chopped vegetables like onions, tomatoes, green chillies, and coriander. The slight tang of the fermented batter, combined with the crunch of toppings, makes it hearty and delicious.
When paired with coconut chutney — a creamy, mildly spiced condiment made with coconut, roasted chana dal, green chillies, and tempered with curry leaves — it creates a balanced meal that is light yet filling.
Uttapam is naturally gluten-free, high in protein from urad dal, and easy to digest. It is versatile enough to serve at any time of the day, and can be customised with toppings such as capsicum, grated carrot, or even cheese for kids.
Prepare batter
If using homemade batter, soak 1 cup rice + ¼ cup urad dal overnight, grind to a smooth paste, and ferment 8–10 hours. Otherwise, use ready-made dosa batter.
Make uttapams
Heat a tawa, grease lightly. Pour a ladle of batter and spread into a thick pancake (not too thin like dosa). Sprinkle onion, tomato, green chilli, and coriander on top. Drizzle oil around edges. Cook covered until golden at base. Flip and cook briefly on other side. Repeat for remaining batter.
Prepare coconut chutney
Grind coconut, chana dal, chillies, ginger, salt, and water into a smooth paste.
Temper chutney
Heat oil, add mustard seeds, curry leaves, and dry red chilli. Pour over chutney.
Serve
Serve hot uttapams with coconut chutney.
Yes, store-bought dosa/idli batter works perfectly.
Yes, replace with peanuts for a variation.
Yes, it’s fermented (good for gut health), high in protein, and gluten-free.
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