Uttapam Is A Favourite On Breakfast Menus Across India

This south Indian-style pancake is best enjoyed with a serving of sambar and coconut chutney.

Published On Sep 23, 2022 | Updated On Mar 05, 2024


Looking out for a healthy and nutritious breakfast option? We’d suggest you try this crisp and porous traditional south Indian breakfast item – Uttapam.

Uttapam is a dosa-like preparation that literally means ‘poured appam’ in Tamil. Uttapam is prepared with the usual dosa batter, made using rice and urad dal, but it is thicker and has a distinct texture.

It is usually topped with onion, tomatoes, capsicum, carrots, and green chillies. Some of the popular Uttapam varieties available on restaurant and eatery menus are onion Uttapam, tomato Uttapam, masala Uttapam, and pizza Uttapam. The Uttapam is usually served with a portion of coconut chutney and sambar.

“I don’t need sambar,” said no one ever! Sambar, the hearty lentil-based broth, is one wholesome accompaniment. Its versatility is such that it can be eaten with a variety of south Indian dishes such as uttapam, idli, medu vada, appam and more. You can even enjoy it with a piping hot bowl of steamed rice.

You can serve these south Indian-style pancakes for breakfast, lunch or supper – basically at any time of the day since it makes for a filling meal. 


The basic uttapam recipe is an easy whip-up south Indian breakfast item but it is time you look at a couple of uttapam variations because – the more options, the merrier! Don’t you think? 

Who said making an uttapam from scratch was a tedious task? Suji uttapam is simple. Semolina, yoghurt, ginger, water, salt, and a little oil is all you need to make these south Indian-style pancakes. And, just in case, you’re in the mood for some toppings, you can sprinkle some chopped onions, tomatoes, green chillies, and fresh coriander leaves on the uttapam.

Here's an innovative, kid-friendly uttapam recipe idea. This one is a unique idea to feed your children some fruits. You can hide most of the fruits – muskmelon, pineapple, kiwi, and banana – by adding their purée to the uttapam batter.

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