Short answer
Uttapam is a thick, soft South Indian pancake made from fermented rice and urad dal batter, cooked on a griddle with toppings such as onion, tomato or chili pressed into the top. It is softer and thicker than a dosa.
Uttapam is a thick, soft South Indian pancake made from the same fermented rice and urad dal batter as dosa, but poured thick on a griddle and topped with onion, tomato, chili or other vegetables. Uttapam is crisp underneath, spongy on top and usually served with sambar and chutney.
What is uttapam?
Uttapam (also spelled uthappam, oothappam or uttappam) is a savoury pancake from South Indian cooking. Uttapam is about as thick as an American pancake, round, with a soft crumb and a browned base.
The name comes from Tamil, where the word relates to a thick, spread-out cake. Uttapam is part of South Indian tiffin, the light meals eaten at breakfast or in the afternoon, and it appears on menus across Tamil Nadu, Karnataka, Kerala and Andhra Pradesh as well as in South Indian restaurants overseas.
What is uttapam made of?
Uttapam is made from fermented batter of rice and urad dal, with toppings added during cooking. The batter is the same family as dosa and idli, and many homes use one batch for all three.
| Part | Typical ingredients |
|---|---|
| Batter | Rice, urad dal, salt, water, left to ferment |
| Toppings | Chopped onion, tomato, green chili, coriander, grated carrot |
| Cooking fat | Oil, ghee or butter |
| Sides | Sambar and chutneys |
A variant called rava uttapam replaces some of the rice with semolina (rava) and curd, so it needs little or no fermentation and cooks faster.
How is uttapam made?
Uttapam is made by pouring a ladle of thick batter on a hot, lightly oiled griddle, spreading it only a little, scattering toppings on top, and cooking it on both sides until golden.
- Heat a cast-iron or non-stick griddle (tawa) over medium heat and brush with oil.
- Pour a ladle of batter in the centre and spread to about 12 centimetres across, keeping it thick.
- Press chopped onion, tomato and chili into the surface.
- Drizzle a little oil around the edge and cook for two to three minutes.
- Flip, cook the other side briefly, then lift out.
Cooking on medium rather than high heat lets the middle cook through before the base darkens. A lid over the pan for the first minute helps the top set.
What is the difference between uttapam and dosa?
Uttapam is thick and soft, while dosa is thin and crisp. Both come from fermented rice and urad dal batter, but uttapam batter is poured thick and toppings are cooked into it.
| Uttapam | Dosa | |
|---|---|---|
| Thickness | About 1 cm | Paper thin |
| Texture | Soft and spongy | Crisp, especially the edges |
| Toppings | Cooked into the batter | Filling added after cooking |
| Folding | Served flat | Folded or rolled |
| Cooking time | A few minutes per side | Under two minutes |
A close cousin is the Andhra pesarattu, a green moong dal pancake, which is also thick but uses a different batter.
What are the common uttapam toppings?
The classic uttapam topping is finely chopped onion, and many restaurants add tomato, green chili and coriander. Vegetable and spice powder versions are popular too.
- Onion uttapam: the most common style.
- Tomato and onion uttapam: juicier and a little tangy.
- Mixed vegetable uttapam: carrot, peas, capsicum (bell pepper) and beans.
- Podi uttapam: sprinkled with a dry spice powder of roasted lentils and chili.
- Cheese or paneer uttapam: a modern restaurant variation.
- Plain uttapam: with no topping, sometimes called a masala-free uttapam.
Toppings should be chopped small so they cook through in the short time the pancake needs.
How do you eat uttapam?
Uttapam is eaten hot, torn into pieces and dipped in sambar and chutney. Because the pancake is thicker than a dosa, it holds sauces without going soggy.
Coconut chutney and sambar are the standard pairing. Tomato chutney and a spoon of ghee make a richer plate. Uttapam is often eaten at breakfast, but it also works as a light dinner or an afternoon snack.
What is the best batter consistency for uttapam?
The best uttapam batter is thicker than dosa batter and thinner than idli batter, about the thickness of cake batter that falls slowly from a spoon. Batter that is too thin spreads and makes a floppy pancake.
If the batter has thickened in the fridge, add a few tablespoons of water. If it is too runny, stir in a spoon of rice flour or semolina. Let fermented batter come to room temperature before cooking so that it spreads evenly and cooks without a gummy centre.
Is uttapam on the Sri Periyava Dosa Bhavan menu?
Yes. The partial menu list recorded for this guide includes Onion Uttapam, a thick South Indian pancake topped with onion, and Podi Vegetable Uthappam, a thick pancake with vegetables and spiced lentil powder. Prices were not confirmed, so none appear here.
The Spinach guide lists uttapam among the dishes reviewers mention after dosas and medu vada. The restaurant is at 8556 120 Street in Surrey, and its hours include an afternoon break and a Tuesday closing. See the menu page for the recorded dish names and the hours and location page before you visit. This guide is independent and takes no orders.
Which uttapam mistakes should you avoid?
Most uttapam problems come from batter that is too thin, a pan that is too hot, or toppings that are too large.
- Do not spread the batter thin, because that makes a dosa.
- Keep heat at medium so the top sets before the base burns.
- Chop toppings small and press them gently into the batter.
- Flip only once the underside is golden and the edges lift easily.
- Serve right away, because uttapam firms up as it cools.
Is uttapam the same as a pancake or a pizza?
Uttapam is sometimes described in English as a South Indian pizza or savoury pancake, but it is neither. Uttapam is made from a fermented rice and lentil batter with no wheat flour, no baking powder and no cheese base.
The comparison comes from the thick round shape and the toppings. A pancake rises from a chemical raising agent and is usually sweet, while uttapam rises because the batter has fermented and is savoury. A pizza has a wheat dough base, while uttapam is cooked entirely on a griddle with the toppings set into the batter.
Can you make uttapam without fermenting the batter?
Yes. Instant uttapam is made from semolina (rava), yogurt and water, left to rest for 15 to 30 minutes, with no overnight fermenting. It is called rava uttapam and is common in home kitchens when time is short.
The texture is a little grainier and the flavour slightly tangier than a fermented rice uttapam. A pinch of fruit salt or baking soda is sometimes added for lift. The traditional fermented version is softer and has a more rounded taste, so restaurants that specialize in dosas usually make uttapam from the same batter as their dosas.
Common questions
How do you pronounce uttapam?
Uttapam is usually said as oot-tuh-pum, with stress on the first syllable. It is also spelled uthappam, oothappam and uttappam, and all refer to the same dish.
Can you make uttapam from dosa batter?
Yes. Fermented dosa batter works for uttapam, though it should be thicker than for dosa. Ladle it onto the griddle without spreading it thin, so the pancake stays soft.
Is uttapam crispy?
Uttapam is crisp and golden on the underside and soft and spongy on top. The toppings, cooked into the batter, add a little crunch but the pancake itself is not crisp all through.
What is a podi uttapam?
A podi uttapam is an uttapam sprinkled with podi, a dry spice powder of roasted lentils and chilies, often with ghee or oil. It tastes spicy and nutty and is a common restaurant variation.
What goes with uttapam?
Sambar and coconut chutney are the standard sides. Tomato chutney and a spiced potato curry also go well with the soft pancake.
For the address, opening hours and menu, see Sri Periyava Dosa Bhavan in Surrey.
This article is general information from an independent guide, not from Sri Periyava Dosa Bhavan itself. For the store’s current details see hours and location.