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Uttapam
Thick South Indian pancakes made from fermented batter with onions, tomatoes and green chilli on top.
Ingredients
Instructions
Mix onion, tomato, chilli, coriander and carrot together for topping.
Heat a wide non-stick pan over medium heat, brush with oil.
Pour a ladleful of batter, do not spread thin — uttapam should be thick.
Immediately scatter a generous amount of vegetable topping over the batter.
Press toppings gently into the batter.
Cook 4 minutes until base is golden and set.
Flip carefully and cook 2 more minutes.
Serve with sambar and coconut chutney.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
