Uttapam Vegetable Pancake

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Uttapam is a thick, savory pancake from South India made from a naturally fermented batter of rice and split black gram. Chopped onion, tomato, and chili are scattered across the surface and pressed into the batter as it cooks, creating a meal-in-one griddle cake with crisp edges and a soft, spongy center.

Nutrition Facts

Per serving (estimated)

• 310 kcalCalories
• 8 gFat
• 1.5 gSaturated Fat
• 52 gCarbs
• 5 gFiber
• 4 gSugar
• 9 gProtein
• 320 mgSodium
• 290 mgPotassium
• 45 mgCalcium
• 3.5 mgIron
• 18 mgVitamin C
• 35 mcgVitamin A

Ingredients

For the fermented batter

• 2 cups idli rice or parboiled short-grain rice
• 1/2 cup urad dal (split skinless black gram)
• 1/4 teaspoon fenugreek seeds (methi)
• 1 teaspoon salt, or to taste
• 3/4 cup water, for grinding, plus more as needed

For the vegetable topping

• 1 medium onion, finely chopped
• 1 medium tomato, deseeded and finely chopped
• 2 green chilies, finely chopped
• 1/4 red bell pepper, finely chopped (optional)
• 2 tablespoons fresh cilantro leaves, chopped

For cooking

• 2 tablespoons vegetable oil or ghee, divided
• 1/4 teaspoon mustard seeds
• 1 pinch asafoetida (hing), optional
• Coconut chutney and sambar, for serving

Directions

1. Rinse the rice, urad dal, and fenugreek seeds together under running water until clear, then soak in plenty of cool water for 4 to 6 hours.
2. Drain and transfer to a blender; grind with 3/4 cup water, adding more a tablespoon at a time, until you have a thick, slightly grainy batter that falls in a slow ribbon from the ladle.
3. Pour into a large bowl, stir in the salt, cover loosely, and leave to ferment in a warm spot for 8 to 12 hours, until the batter is airy and almost doubled.
4. Stir the fermented batter gently without deflating it; it should be thick but pourable. Thin with a few tablespoons of water if it has stiffened.
5. Toss the chopped onion, tomato, chilies, bell pepper, and cilantro in a small bowl with a pinch of salt; this is your topping mix.
6. Heat a cast-iron tawa or heavy non-stick griddle over medium heat until a drop of water dances on the surface, then wipe with a thin film of oil.
7. Pour about 3/4 cup batter in the center and use the back of a ladle to spread it gently into a 6 to 7 inch round, keeping it noticeably thicker than a dosa.
8. Scatter a generous handful of the vegetable mixture evenly over the top and press lightly with the ladle so it sticks into the batter.
9. Drizzle 1 to 2 teaspoons of oil around the edges and a little over the vegetables; cook for 2 to 3 minutes until the underside is deep golden, then flip and cook 1 to 2 minutes more.
10. Slide onto a plate and serve hot with coconut chutney and sambar. Repeat with the remaining batter and vegetables to make 4 uttapams.

Cook’s Notes

• Fermentation time varies with climate; in cool weather, place the covered bowl in an oven with just the light on to keep it around 80 F.
• Resist the urge to spread the batter thin, since the hallmark of uttapam is its thick, pancake-like body with a soft interior.
• A well-seasoned cast-iron tawa produces the best crust; lower the heat slightly if the vegetables char before the base turns golden.
• Swap the topping for grated carrot, finely chopped cabbage, or simply onion and chili if you prefer a milder pancake.
• Serve straight off the griddle for the best contrast of crisp golden edges and a tender, spongy middle.

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