Uttapam is a thick and savory South Indian pancake made with dosa batter. It’s soft in the center, crispy at the bottom, and topped with veggies like onions, tomatoes, and chilies. It’s ready in just 20 minutes—perfect for breakfast or lunchboxes!
Even though I grew up in a Punjabi home, South Indian food was a regular on our weekend menu. My mom loved making idli, dosa, and uttapam from scratch.
Uttapam was always my favorite – it felt like a soft, savory pancake with lots of veggies. I loved how the bottom turned golden and crisp, and the onions and tomatoes on top got slightly roasted.
Now it’s one of my go-to breakfast and lunch recipes. Ever since they started loving dosa, I’ve been making dosa batter almost every weekend. And with the same batter, I make uttapam too—it’s filling and easy, perfect for breakfast, school lunch, or even a light dinner.
On busy mornings, I make mini uttapams and top them with whatever veggies I have on hand. A sprinkle of cheese makes them extra kid-friendly!
Table of Contents
Uttapam is a traditional South Indian savory pancake made from fermented rice and lentil batter (dosa batter). Unlike the thin and crispy dosa, uttapam is thick, soft, and fluffy. It’s topped with chopped vegetables and lightly cooked in a pan until the base turns golden and the veggies turn slightly brown and roasted.
It’s nutritious, naturally gluten-free, and customizable with your favorite toppings.
It’s kind of like a besan chilla—both are savory pancakes—but uttapam is softer in the middle with a crispy base. If you like chilla, you’ll enjoy this too.
In South Indian homes, uthappam is super common—especially when there’s some extra dosa batter in the fridge. I like cooking it on a cast-iron pan for that nice golden crust, but a non-stick pan works fine too. You can make the batter ahead of time—here’s how I make dosa batter, and then I use it throughout the week for dosa, uttapam, or even paniyaram.
It’s tasty, filling, and ready in minutes. Enjoy it with coconut chutney or sambar for a quick and comforting meal.
Why You’ll Love This Recipe
- Great use of leftover dosa batter.
- The batter can be made ahead and stored for 3–4 days.
- Kid-approved, especially with cheese or sweet corn toppings.
- It can be easily customized with cheese, paneer, or spinach.
- Perfect for lunchboxes or brunch.
- Gluten-free and vegetarian.
- Can be made in cast-iron or non-stick pans.
Ingredients
- Dosa Batter – This fermented batter made with rice and urad dal is the base of uttapam. If the batter is thick, add a splash of water to make it spreadable like pancake batter. You can follow my homemade dosa batter recipe to make the perfect uttapam.
- Onion – Finely chopped red onions add a lot of flavor and a nice crunch to the uttapam.
- Tomatoes – Use firm ones, as they add juiciness and color to the dish.
- Green chilies – Finely chopped green chilies are optional, but they add a kick to the uttapam. Adjust the level based on your spice tolerance.
- Salt – Use salt according to taste, or skip if your batter already has salt.
- Cilantro – Freshly chopped cilantro adds a ton of fresh, earthy flavor.
- Ghee or Oil – Use any vegetable oil of your choice. You can also use ghee if you are not vegan.
Tips for Making the Best Uttapam
- Use well-fermented batter: I usually ferment the batter in the Instant Pot or in a warm oven with the light on. Good fermentation gives uttapam its soft, slightly tangy taste we all love.
- Don’t spread the batter too thin: Uttapam is meant to be thick and soft in the center, not thin like dosa.
- Make sure the pan is hot: Especially if you’re using a cast-iron pan. A well-heated pan helps the uttapam cook evenly and not stick.
- Customize toppings: You can add grated carrots, bell peppers, corn, or cheese for variety, especially for kids.
- Cook on low heat if making thick uttapams: Cover the pan, so they cook all the way through without burning the base.
- Want to skip oil? Use a non-stick pan. You can skip oil or ghee this way. But adding a little ghee or oil really makes it tastier and gives it a nice, crisp base.
Variations
- Onion uttapam: It is the most popular version of uttapam. Topped with lots of finely chopped onions, green chilies, and cilantro.
- Masala uttapam: Add grated carrots, beetroot, zucchini, bell peppers, or cabbage, just like the veggie-packed besan chilla. You can also add idli podi on top of the uttapam.
- Spinach uttapam: Mix in finely chopped spinach or spinach puree to the batter (adjust the water if using puree).
- Paneer uttapam: Add grated paneer on top, or use it as a stuffing to make a protein-rich uttapam.
- Cheese uttapam: Making it for kids? Just add some grated cheese on top. It melts nicely and looks a bit like pizza, so they will enjoy it even more!
Serving Suggestions
- Uttapam is usually served for breakfast or as a light dinner, but I also love packing it in the kids’ lunchboxes.
- It tastes best when served hot or warm, with coconut or peanut chutney, or even a little ketchup if the kids prefer. We also love to serve vegetable sambar on the side.
- You can enjoy it with your morning chai or evening coffee.
Storage Suggestions
Uttapam tastes best fresh and hot. If you have leftover dosa batter, refrigerate it and use it within 2–3 days. You can chop the veggies ahead of time and store them in airtight containers to make mornings easier.
If you’re making ahead, store cooked uttapams in a container and reheat them on a hot pan before serving (avoid microwaving, as it makes them soft).
More South Indian Recipes You’ll Love
Sooji / Semolina / Rava Upma – Instant Pot Pressure Cooker
Steamed Idli (Savory Rice Cakes) – Instant Pot Pressure Cooker
Vermicelli / Semiya Upma
Ven Pongal (Instant Pot & Stovetop)
Uttapam Recipe (Crispy & Fluffy)
Equipment
Ingredients
- 3 cups Dosa Batter
- 1 teaspoon Salt, if not already added to the batter when preparing
- 1 cup Red Onion, diced
- 1 cup tomato, diced; use firm ones
- 2-3 Green chili, adjust to taste
- 2-3 tablespoons Cilantro
- 2-3 tablespoons Oil or ghee
Instructions
- Start by adding salt to the dosa batter (if needed) and mix well. Adjust consistency with a splash of water—it should be pourable like pancake batter.
- Heat a cast-iron tawa or a nonstick pan on medium heat. Once hot, pour ½ cup batter for a large uttapam or ¼ cup for mini ones. Spread gently without making it too thin.
- When bubbles appear, add toppings and press lightly. Avoid overcrowding the top with too many veggies, or it’ll be hard to flip.
- Drizzle some oil or ghee around the edges. Cook for about 2 minutes until the base is golden brown.
- For thick uttapams, cover with a lid and cook on low heat. Now gently flip it over using a flat spatula. Cook the other side for 1–2 minutes until the veggies are slightly browned.
- Transfer to a serving plate and repeat the process for the remaining batter. Serve hot with coconut chutney, peanut chutney, or sambar.
Notes
- Use well-fermented batter for soft, slightly tangy uttapam.
- Don’t spread the batter too thin—keep it thick and fluffy.
- Make sure the pan is hot, especially if using cast iron.
- Add toppings like carrots, bell peppers, corn, or cheese.
- Cook on low heat and cover to cook through evenly.
- Use a non-stick pan to skip oil or ghee, but a little oil or ghee adds flavor and crisp edges.
