Meal Prep · South Indian
Uttapam
Fluffy, savory South Indian pancakes, loaded with your favorite veggies!
Ingredients
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Step-by-step- If using homemade batter, ensure it is well fermented and at room temperature. If using store-bought, bring it to room temperature.
- In a small bowl, combine the chopped onions, tomatoes, bell peppers, green chilies, coriander leaves, and grated ginger (if using). Mix well.
- Heat a non-stick tawa or cast-iron griddle over medium heat. Lightly grease it with a few drops of oil or ghee.
- Pour a ladleful of batter onto the hot tawa and spread it gently in a thick, circular motion, about 5-6 inches in diameter. Do not spread it too thin like a dosa.
- Immediately sprinkle a generous amount of the prepared vegetable mixture evenly over the uttapam. Gently press the vegetables into the batter with the back of a spoon.
- Drizzle 1-2 teaspoons of oil or ghee around the edges and over the top of the uttapam.
- Cook on medium heat for 2-3 minutes until the bottom turns golden brown and the edges start to crisp up. The top should look almost cooked.
- Carefully flip the uttapam and cook on the other side for another 1-2 minutes, allowing the vegetables to cook slightly and the uttapam to become golden brown.
- Remove from the tawa and serve hot with coconut chutney, sambar, or peanut chutney. Repeat with the remaining batter and vegetable mixture.
Nutrition
Per serving| Nutrient | Amount |
|---|---|
| Calories | 280 kcal |
| Protein | 8 g |
| Carbohydrates | 45 g |
| Fat | 8 g |
| Fiber | 4 g |
Storage & Freezer Guide
Make it last Refrigerator 3-4 days
Store leftover uttapam in an airtight container once cooled. For best texture, store the batter and cooked uttapam separately.
Freezer Up to 1 month
To freeze cooked uttapam, let them cool completely, then stack them with parchment paper in between and wrap tightly in foil or place in a freezer-safe bag. The batter can also be frozen for up to 2-3 weeks.
Reheat Stovetop/Microwave
Reheat uttapam on a lightly greased tawa over medium heat until warmed through and slightly crispy. Alternatively, microwave for 30-60 seconds, but the texture will be softer.
Chef’s Corner
- For extra flavor and nutrition, add finely grated carrots, finely chopped spinach, or even a sprinkle of grated paneer to your vegetable topping.
- Ensure your batter is at the right consistency – not too thick (it won’t spread) and not too thin (it will be difficult to flip). If too thick, add a tablespoon of water at a time.
- A well-fermented batter is key for soft, porous uttapams. If your batter isn’t fermenting well, try placing it in a warm spot in your kitchen or oven (turned off, with just the light on).
