Uttapam Recipe Using Idli Dosa Batter - Carve Your Craving (2024)

4.86 from 7 votes

Multi-purpose batter recipe

• 3 cups Idli rice see notes
• 1 cup Whole Urad Dal
• 1 teaspoon Fenugreek seeds methi, see notes
• 2 tablespoons Poha see notes
• Salt to taste

Uttapam toppings

• Chopped vegetables of your choice
• Cheese or paneer optional
• Oil/ghee as needed

• Soak 3 cups idli rice and 1 cup Ural dal in separate containers with few fenugreek/methi seeds for about 6-7 hours or overnight.

• Now drain the water from both containers.

• Soaked poha for 10 minutes prior to grinding the batter until soft.

• Grind soaked poha with urad dal to smooth paste using around 1- 1.5 cups fresh water

• Keep aside.

• Now grind rice in the same pot using 1-1¼ cups water until smooth.

• You may grind it in batches if it doesn’t fit the pot at once.

• Add water little by little, ½ cup at a time to ensure grinding in a smooth thick paste.

• Do not use a lot of water as it will make the batter runny.

• You can always use more water later depending on what recipe you are making.

• Now fold in rice batter with urad dal batter for 2-3 minutes by hand or by a whisk to ensure they have combined well.

• Cover and let it ferment in a warm place like a warm corner in your kitchen.

• In cold weather place the batter in the oven that is switched off but has oven light on or use an Instant Pot to ferment the batter.

• I kept the batter in an Instant Pot on yogurt mode for 12 -14 hours.

• Once the batter is fermented it will fluff up, have a fermented smell and is ready to use.

• Add salt and water to the batter as needed to adjust the taste and consistency.

How to make uttapams

• Adjust the consistency of the batter by adding water to make it pourable.

• It should be pancake batter consistency.

• Add light seasoning like salt, red chili powder to the veggie toppings.

• Warm up the skillet on medium heat.

• Once warm, pour in half cup of batter in the center working your way out for a big uttapam or pour quarter cup for each mini uttapam.

• Once you see bubbles on the top, add in your toppings and press in gently.

• Do not overcrowd the top with veggies.

• Now add a spoonful of oil or ghee on the sides of the uttapam.

• Let it cook for 2 minutes or until the bottom is golden brown.

• For thicker uttapams cook covered on a low heat for the batter to cook through.

• Carefully flip the uttapam and cook on the other side for 1-2 minutes on low heat or until the veggies are browned a bit.

• Transfer it to a serving dish.

• Repeat the process for the remaining uttapams.

• Serve hot with chutney and sambar.

Tips for making the idli dosa batter

I do not have a wet grinder. I make batter in my regular Indian mixer.

Any high speed blender can be used.

Food processor does not work to make a smooth batter.

You can use a combination of any short grain rice and para-boiled rice like ponni rice if idli rice is unavailable.

Split Urad dal works well too.

Fenugreek seeds or Poha are important to make fluffy idlis. ( At least use one of them.)

If you are just making dosas or uttapams then you can skip them.

Keep this multi-purpose batter on a thicker side so that you can use water according to the recipe you desire to make.

This idli and dosa batter works well for uttapams, appe, handvo and dhokla too.

Add salt only to the batch of batter you will be using.

Adding salt to the entire batter will make it sour sooner and won’t last long.

This batter stays good in the fridge for 3-4 days.

Uttapam Toppings

You can make vegetable uttapam, potato masala uttapam, cheese or paneer uttapam.

Get creative and use toppings that your family loves. You can just use one topping or go for more like I did.

Veggies like finely chopped onion, bell peppers, tomatoes, cabbage, sweet corn, green beans, peas and green chilies go well on uttapam.

What to serve with uttapams

You can serve uttapam with green chutney, coconut chutney , sambar, ketchup or even podi or gun powder.

Tips for making crispy and fluffy uttapam (uthappam)

• Always make thick batter at home. This ensures multipurpose batter for making idli, dosa, uttapams, appe or dhokla.
  
• You need a thick consistency of the batter for making uttapams. A little thicker than the dosa batter and thinner than idli. So add water accordingly.
• Ensure that the tawa is warm on medium heat and not high heat or else the uttapam will start browning before cooking from inside.
• Do not add a lot of toppings as it can make uttapam soggy.
• Cook uthappam on both sides to ensure the crispy outcome.

Problems and possible solutions

Batter sticking to the pan -

Let the poured batter cook on one side.

Add enough oil or ghee on the sides of the uttapam for easy flipping.

Once the top seems dry enough then flip the uttapam just like a pancake.

Trying to flip it sooner may be one of the reasons that the batter is sticking to the pan.

If you are using a cast iron pan then season it well with oil.

Rubbing a half cut onion all over the tawa just before pouring the batter prevents sticking too.

Batter is too thin -

Add some rawa and let the batter stand for 10 minutes.

This is an excellent way to get crispy uttapams too.

Batter is too thick -

Add in water, few tablespoons at a time to achieve desired consistency.

Nutrition -

Nutritional values are for each mini uttapam. Total batter used for the uttapams is 2 cups. Make 16 mini and 8 medium sized uttapams.