Veg Uttapam

Veg Uttapam is a classic South Indian dish prepared with fermented rice and lentil batter. It is a thicker pancake than a dosa that is frequently topped with veggies such as onions, tomatoes, and peppers. Because it is cooked with fermented batter, which is high in probiotics, uttapam is frequently considered a healthier alternative to DOSA. Uttapam is frequently served as a main course and is generally accompanied by sambar and chutneys. It’s a flexible meal that may be served as breakfast, lunch, or supper and can be topped with a variety of toppings such as chopped coriander. Because it is produced from fermented batter and is gluten-free, it is frequently seen as a healthy snack. It’s a popular street meal in India, and can be found at many street sellers, restaurants, and even some supermarkets. It’s also a popular meal to make at home for breakfast, lunch, or an evening snack.


  1. Soaked Rice – 2 cups
  2. Soaked Split skinned Black gram/dhuli udad dal – 1 cup
  3. Soaked Split chickpeas/Chana dal – 2 tbsp.
  4. Salt – ½ tbsp.
  5. Chopped Tomato – 3 cup
  6. Chopped Onion – 3 cup
  7. Chopped Capsicum – 3 cup
  8. Fine chopped coriander – 2 tbsp. (for garnishing)
  9. Black pepper – ½ tbsp.
  10. Aromatic Spices/Garam Masala – ¼ tbsp.
  11. Turmeric powder – ½ tbsp.
  12. Green Chili – 1 tbsp.
  13. Oil – 10 tbsp.
  14. Kitchen King – 1/3 tbsp. (optional)

Cooking Instructions

  1. Soak rice, split-skinned black gram (urad dal), and split chickpeas (chana dal) in a large pot for 2 hours.
  2. Grind the soaked ingredients in a mixer jar until fine. Cover the ground mixture in a separate vessel and let it swell.
  3. Heat a pan and add 5 spoons of oil. When the oil is hot, add the chopped onions, tomatoes, and capsicum, and fry until lightly cooked.
  4. Add 1/2 tablespoon of salt, 1/2 tablespoon of black pepper, 1/4 tablespoon of aromatic spices (garam masala), 1/2 tablespoon of turmeric, and 1 tablespoon of green chillies to the pan. Mix well, cover, and cook on low heat for 1 to 1.5 minutes.
  5. Transfer the uttapam mixture to a bowl and add salt to the rice batter.
  6. Heat a nonstick or roti tawa on the stove. When hot, spread a few drops of oil and sprinkle with water. Wipe the pan with a clean cloth and pour the uttapam mixture onto the pan. Roll out into a roti shape about half an inch thick.
  7. Spread the vegetable mixture over the uttapam and cook on low heat for 1 minute.
  8. Top with green coriander and serve with sambar.

Picture of Chef Sparsh Saxena

Chef Sparsh Saxena

Sparsh Saxena is an Indian chef, entrepreneur and the COO of Aezowie Infotech Services Pvt Ltd, an IT company established in North India. She enjoys helping people and love cooking. She is based in Moradabad city and well known for her one-of-a-kind, easy-to-prepare signature dishes.

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