Uttapam’s are a savoury pancake traditionally made with a blend of rice and lentils and eaten widely across the South of Indian. I have made a slightly different version of this south indian delicacy with a blend of oats that is definitely worth trying. It can optionally be topped with vegetables and for those of you who know me, I love my vegetables so I have added loads of it. This was my first attempt at making uttapam’s with oats and I quite enjoyed it. It’s so much quicker than making a traditional uttapam batter and tastes equally as nice.
If you do try this recipe, share it on Instagram and tag us. Follow us on @kpfoodheaven for latest updates on our recipes and posts!
Total cook time: 1 hour (+ 30 minutes rest for the batter)
Servings: 6 uttapams
For Uttapam Batter:
- 100 gms fine semolina flour
- 40 gms ground oats (made by blending rolled oats)
- 150-180 ml water depending on consistency of batter
- Salt to taste
- 2 tbsp yogurt
- 1 tsp Eno/Fruit Salt for instant fermentation (you can skip if you do not have it, the batter will be less fluffy and more like a pancake but still taste good)
- 1 tsp oil/ghee to cook each uttapam
- 1 medium tomato (chopped)
- ½ onion (chopped)
- 3 tbsp fresh coriander leaves (chopped)
- 1-2 green chillies (finely chopped)
- 1 medium carrot (chopped)
- ½ bell pepper (chopped)
- ½ cup green peas (fresh or frozen)
- You can use other veggies of your choice as well such as green beans or sweetcorn or omit any of the vegetables used above.
For Uttapam Batter
- Measure all the ingredients – semolina flour, ground oats, yogurt, water and salt.
- Mix until it forms a smooth batter with no lumps.
- Ensure the batter is thick (not a paste and not runny).
- Rest it for at least 30 minutes to allow the semolina and oats to absorb the water.
5. Once rested, add water to adjust consistency only if required ensuring it stays thick.
6. Add the Eno/fruit salt to ferment it. You should see bubbles form (see picture) and the batter should become airy.
Making the Uttapam
- Heat a pan with oil/ghee on high heat.
- Pour 2-3 ladle spoonfuls of the batter and spread to form a thick better (2-3 mm thick).
- Mix the chopped vegetables together.
- Add the mix vegetables while the top is still runny and press it so it sticks to the batter.
- Once the border forms a brown crust, flip over and cook the vegetables for a further 3-5 minutes on medium heat.
- Serve with coconut chutney (Recipe here) and gunpowder (Recipe by Swasthi).
Hope you enjoy this!