//Uttapam Recipe | Classic Uttapam and Onion Uttapam (3 Ways)

Uttapam Recipe | Classic Uttapam and Onion Uttapam (3 Ways)

Uttapam or Uthappam is a delicious South Indian tiffin breakfast of thick pancakes made with either idli batter or dosa batter.

I am sharing the method to make soft yet crispy Uthappam from scratch with fermented rice and urad dal batter. Uttapam is a tasty gluten-free recipe.

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uttapam, uttapam recipeuttapam, uttapam recipe

I have shared here three ways to make Uttapam.

  1. Plain Uttapam – Also known as Sada Uttapam
  2. Onion Uttapam – Topped with onions
  3. Onion Tomato Uttapam – Made with a mix of onions and tomatoes (mentioned in the recipe card)

About the Classic Plain Uttapam Recipe

In this uttapam recipe I have shown the method of making uttapam with a multi-purpose batter that can be used to make idli and dosa as well. The entire steps of soaking rice and lentils, to grinding and fermenting the batter is shown in detail. 

You can also make uttapam with leftover dosa batter or idli batter. 

As with any fermented batter or dough, temperature plays a crucial role in the fermentation process. So make sure that you keep the batter in a warm place or ferment for a longer time, if the temperature is on the cooler side in your city.

With this batter recipe, you can also make idli on the first day after the batter is fermented and uttapam on the second day.

Serve Uttapam with coconut chutney and sambar by the side and have a delicious South Indian breakfast or brunch.

How to make Uttapam with Idli Dosa Batter

Soaking

1. 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.

whole urad dal in a bowlwhole urad dal in a bowl

2. Rinse both the urad dal and methi seeds for a couple of times.

rinsing both the urad dal and methi seedsrinsing both the urad dal and methi seeds

3. Then soak in 1 cup water for 4 to 5 hours.

soaking whole urad dal in watersoaking whole urad dal in water

4. In another bowl take 2 cups parboiled rice or idli rice.

2 cups parboiled rice in a bowl2 cups parboiled rice in a bowl

5. Rinse the parboiled rice or idli rice a couple of times. Keep aside.

rinsing the parboiled ricerinsing the parboiled rice

6. add 2 cups of water. Mix well and soak everything for 4 to 5 hours.

soaked parboiled rice in a bowlsoaked parboiled rice in a bowl

Grinding – Making Uttapam Batter

1. Strain the urad dal and reserve the water. Keep this water for grinding the dal.

strained urad dalstrained urad dal

2. Use the wet grinding blade in the jar for grinding both urad dal and rice. Add the strained urad dal in the grinder jar.

strained urad dal in a grinder jarstrained urad dal in a grinder jar

3. First add ¼ cup of the reserved water and grind for some seconds. Then add the rest of the 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.

grinded urad dalgrinded urad dal

4. pour the urad dal batter in a large bowl or pan. The batter should be fluffy, smooth and light.

urad dal batter in a large bowlurad dal batter in a large bowl

5. To the same jar, add half of the strained rice.

strained rice in the jarstrained rice in the jar

5. 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.

grinding strained ricegrinding strained rice

6. Pour the rice batter in the bowl containing the urad dal batter.

rice batter in the bowlrice batter in the bowl

7. 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.

adding salt to uttapam batteradding salt to uttapam batter

8. Mix both the batters very well with your hands or a spoon or spatula.

making uttapam battermaking uttapam batter

9. 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.

resting uttapam batterresting uttapam batter

10. The fermented batter the next day.

fermented uttapam batterfermented uttapam batter

11. Just lightly stir the batter. Check the consistency. If the batter looks too thick, you can add about ⅛ to ¼ cup water or more if required. Mix well.

uttapam batteruttapam batter

Making uttapam

12. 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 a non-stick pan, you need not grease the pan. the tawa has to be hot. While making uthappams, you can regulate the flame from low to high. Before pouring the batter, reduce the flame to low.

oil spread on tawaoil spread on tawa

13. Gently spread the batter to a thick pancake.

spreading uttapam batter on tawaspreading uttapam batter on tawa

14. Cook the uttapam on a medium flame.

cooking uttapamcooking uttapam

15. Drizzle some oil on the top and sides. You can also add butter or ghee instead of oil. 

cooking uttapamcooking uttapam

16. Uthappam takes a longer time to cook than dosas. Cook till the base is golden.

cooking uttapamcooking uttapam

17. Then flip and cook the other side.

cooking second side of uttapamcooking second side of uttapam

18. Both sides should be cooked well. Prepare the uttapam this way with the rest of the batter. You can also make idli or paniyaram or punugulu with this batter.

uttapamuttapam

19. Serve these plain 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.

uttapam, uttapam recipeuttapam, uttapam recipe

About Onion Uttapam

Onion uttapam is a popular uttapam variety where the uttapam is topped with onions. Either the uttapam can be topped only with the onions or additionally some heat and spice can be added in the onion topping like green chillies or red chilli powder.

onion uttapam recipe

onion uttapam recipe

Here I am showing two versions of onion uttapam that I prepare at home – one is just with plain onions for kids and the second is with a mix of onions, green chilies and herbs.

Instead of onions, you can also use shallots or pearl onions. The slightly caramelized sweet taste of onions blend very well with the taste of uttapam. Some sambar powder can also be sprinkled on the onions.

I have shown the step by step method of preparing the uttapam batter above. However, you can also use leftover idli batter or dosa batter to prepare onion uttapams. With this same batter recipe you can also make idlis, dosa, paniyaram and punugulu.

How to make Onion Uttapam

1. Heat up a tawa or a cast iron pan, brush or spread some oil on the tawa. For a 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.

preparing uttapam - onion uttapam recipe

preparing uttapam - onion uttapam recipe

2. Pour the batter with a ladle or spoon.

preparing uttapam - onion uttapam recipe

preparing uttapam - onion uttapam recipe

3. Gently spread the batter to a thick pancake.

preparing uttapam - onion uttapam recipe

preparing uttapam - onion uttapam recipe

First method to make onion uttapam

4. Add some chopped onions. Lightly press the onions on the uttapam so that they stick to the batter. You can sprinkle a pinch of salt if you want all over the uttapam. 

onions for making onion uttapam recipe

onions for making onion uttapam recipe

5. Drizzle with some oil on the sides and on the uttapam. Cook on a medium flame.

onions for making onion uttapam recipe

onions for making onion uttapam recipe

6. When the base becomes golden and crisp, gently flip the uttapam.

onion uttapam recipe

onion uttapam recipe

7. Cook the side with the onions till the onions caramelize. You can even gently press with the spatula so that some uncooked batter also gets cooked well. If the uttapam is not cooked well, there will be raw uncooked batter in the center. So do make sure to cook it properly.

onion uttapam recipe

onion uttapam recipe

8. Flip over to check if this side is cooked well. The onions will also be caramelized. You can caramelize the onions more if you want.

onion uttapam recipe

onion uttapam recipe

Second method to make Onion Uttapam

9. In a plate take 1 cup chopped onions, 2 or 3 chopped green chilies, 12 to 15 curry leaves (chopped) and ⅓ cup chopped coriander leaves. Mix very well and keep aside. making onion uttapam recipe

making onion uttapam recipe

10. Spread the uttapam batter on the tawa and top the mixture on the uttapam. You can sprinkle some salt and sambar powder if you want.

onion uttapam recipe

onion uttapam recipe

11. Drizzle some oil on the sides and top. Cook onion uttapam on a medium-low to medium flame.

onion uttapam recipe

onion uttapam recipe

12. Then turn over and cook till the uttapam, as well as the onions, are caramelized.

onion uttapam recipe

onion uttapam recipe

Serve onion uttapam hot or warm with coconut chutney and sambar.

onion uttapam

onion uttapam

More Indian breakfast recipes

This post is from the archives and has been republished and updated on 2nd June 2020.


Many of my recipes have detailed step by step photos and useful tips to help you make it easily and perfectly.

Classic Uttapam Recipe (With Idli Dosa Batter)

This Traditional Uttapam Recipe is a delicious South Indian tiffin breakfast of thick pancakes made from fermented rice and urad dal batter. You can make these Uthappam with Idli Batter or Dosa Batter.

uttapam recipeuttapam recipe

Diet:vegan,vegetarian

Difficulty Level:Moderate


Servings (change the number to scale):4 to 5

(1 CUP = 250 ML)

For Onion Tomato Toppings

Soaking rice and lentils

  • 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 & Fermenting 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.

Making Plain Uttapam

  • 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. Note that the quantity of batter to make uttapam will be more than what you would normally use for a dosa. The uttapam should be thick.

  • 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 Uthappam hot or warm with coconut chutney and sambar. You can also pack them in tiffin box as they remain soft even after cooling down.

Making Onion Uttapam

  • Heat up a tawa or a cast iron pan, brush or spread some oil on the tawa. For a 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. Pour the batter with a ladle or spoon. Gently spread the batter to a thick pancake.

  • First method to make onion uttapam: Add some chopped onions on the uttapam as soon as you spread the batter. Lightly press the onions on the uttapam so that they stick to the batter.

  • Drizzle with some oil on the sides and on the uttapam. Cook on a medium flame.When the base becomes golden and crisp, gently flip the uttapam.

  • Cook the side with the onions till the onions caramelize.

  • You can even gently press with the spatula so that the some uncooked batter also gets cooked well. If the uttapam is not cooked well, there will be raw uncooked batter in the center. So do make sure to cook it properly.

  • Flip over to check if this side is cooked well. The onions will also be caramelized. You can caramelize the onions more if you want.

  • Second method to make onion uttapam: In a plate take 1 cup chopped onions, 2 or 3 chopped green chilies, 12 to 15 curry leaves (chopped) and ⅓ cup chopped coriander leaves.

  • Mix very well and keep aside.

  • Spread the batter on the tawa and top the onion mixture on the uttapam.

  • Drizzle some oil on the sides and top. Cook the uttapam on a medium-low to medium flame.

  • Then turn over and cook till the uttapam as well as the onions are caramelized.

  • Serve onion uttapam hot or warm with coconut chutney and sambar.

Making Onion Tomato Uttapam

  • Mix the chopped onions, tomatoes, green chili, coriander together in a bowl.

  • Spread the batter on the tawa or skillet.

  • Top the uttapam with the onion, tomatoes and chili mixture.

  • Sprinkle a bit of pav bhaji masala or sambar masala or idli podi and salt on top of the veggies and uttapam.

  • Add some ghee or butter on the sides and top of the uttapam.

  • Turn when the base is cooked. Apply some ghee/butter on the cooked side.

  • The onion tomato side is getting cooked now. Flip when this side also gets cooked.

  • Flip again if you see the first side is not cooked or browned.

  • When the onion tomato uttapam is crisp and cooked on both sides, then serve it hot with hot sambar and coconut chutney. You could also serve them with curd chutney or simple sweetened or plain curd.

  • Serve them hot to have best taste.

  • You can make onion or tomato or mix veggie uttapam with the same batter.
  • Cook on a low to medium flame. They take a little more time to cook than dosas, as they are thick.
  • I have had onion tomato uttapams in a couple of restaurants where the outside was crisp and cooked but the inside of the uttapam was not cooked. I could literally taste the batter. You don’t want your onion tomato uttapams to taste like this. So avoid cooking on a high flame.
  • You could also use oil instead of butter or ghee. But they taste better when made with ghee or butter.

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