Whip up fluffy uttapam with this easy recipe. Unlike dosa, which is thin and crisp, uttapam is fluffy and topped with a colourful mix of onions, tomatoes, capsicum, and carrots. Finished with a hint of cheese and spice, this dish is served hot with sambar and chutney. It is a great breakfast or dinner option that beautifully balances taste and nutrition.
Add semolina, yoghurt, soda bicarbonate, and salt into a bowl. Mix well, adding a little water until you get a smooth batter. Let it rest for 20–30 minutes to allow the semolina to soften and absorb the flavours.
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Step 2: Heat and grease the tawa
Place a non-stick tawa on a medium flame. Drizzle ½ teaspoon of oil and spread evenly with a cut onion. This prevents sticking and imparts a subtle flavour to the uttapam.
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Step 3: Spread the batter
Pour a ladleful of batter onto the hot tawa and spread gently to make a thick disc (not as thin as dosa). The thickness ensures a soft, fluffy texture.
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Step 4: Add toppings
Sprinkle chopped tomato, onion, capsicum, and carrot evenly over the surface. Add a light dusting of red chilli powder, some coriander leaves, and grated cheese for extra flavour and richness.
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Step 5: Cook the uttapam And Serve
Let the underside turn golden brown. Flip carefully and cook the other side until golden and the cheese melts. The vegetables should stay slightly crunchy, adding freshness with each bite. Transfer the uttapam to a serving plate. Serve immediately with hot sambhar and coconut chutney for a complete South Indian meal.