Lets call this a fusion Pizza week, shall we. After a crazy Black eyed Pea, Mint, chocolate Crust creation this Sunday, this post is about a stovetop thick Pancake which can sub as an Indian Pizza.
We make variations of the Uttapam pancake often. It’s a quick meal to put together if you have some Dosa batter ready. Throw in some veggies and serve with a side of chutney.
Uttapam is a thick pancake, made with Dosa batter. Some finely chopped or grated veggies are either added to the batter or loaded on top the batter when the pancake is cooking.
It is easier to make than a Dosa crepe, since it doesnt require any circling motion to spread the batter. Just ladle a third or half cup of batter onto a hot pan and you are good to go.
Here are a few versions. The usual Dosa batter which needs Black gram(Urad Daal), fenugreek seeds(Methi) and Rice to be soaked overnight. Also, simple version using Oats, fenugreek seeds and Rice flour. If you like Dosas, then give these a try.
Shallot, Carrot, Cilantro Multi lentil Uttapam
The one below is using a multi lentil Dosa batter. Some split peas and red lentils are soaked along with the Black gram, fenugreek seeds and brown and white rice. Soak overnight. Blend to a thin batter, with salt, ginger and 1 green chili. For detailed steps on how to make the batter see Dosa batter recipe post.
Mix finely chopped shallots, carrot, and cilantro in the batter. Pour a ladle full on a hot, non stick girdle on medium high heat. Cook for 2-3 minutes and flip and cook for another minute.
Oat Uttapam:
This one below is a plain uttapam with Oats and rice flour.
Grind 1 cup of Oats with a 1 Teaspoon fenugreek seeds into a fine flour. Mix with 1 cup rice flour(brown or white). Whisk in about a cup of water to make a flowy batter. Let the batter ferment overnight or 6 hours. Add salt, and water if needed, to get a thin pancake batter consistency. Proceed to make Uttapam with out without added veggies(Step pictures below). More Oats and rice flour options here. The picture below is a plain Uttapam.
Quick Oat Uttapam:
Mix the Oat, fenugreek, rice flour mixture with warm water and 1/2 teaspoon active yeast. Let rest and ferment for half an hour. Add salt to the batter( and veggies if using) and proceed to make Uttapam pancakes.
Spinach Tomato chili Uttapam: Step by step pictures
This one below is made using Dosa batter . It has a cup of spinach blended in just before making the pancakes. You can use the below method with any of the above Uttapam batter options.
1. Keep the batter ready at room temperature and veggies chopped.
Heat a girdle on medium high heat. Add 2-3 drops of oil and spread the oil around with a cut onion or potato.
Ladle a 1/3 to 1/2 cup batter onto a hot non stick pan on medium high heat.
2. Add a few drops of oil on the edges.
3. After a minute, Load with greens of choice. I used Spinach since we have a good crop from our 4 small plants in the balcony.
4. Add Tomatoes (or finely chopped onions, bell peppers or other veggies)
5. Add chili flakes and cilantro( other seasoning). Cover it with a lid at this point, to help the veggies cook quicker. Cook for 2-3 minutes or until the center is dry. Almost done in the picture below.
6. Hot! Ready to serve. Serve with Coconut chutney, other chutneys, or Podi(dry chutney powder) of choice, Masala Potatoes, Sambhar(pigeon Pea daal), ketchup, Sriracha, or anything:)
These Uttapams make for a great breakfast, snack or even a meal. They are free of all common allergens and the toppings and additions can be adjusted to preference. The plain Dosa batter also freezes well. You can freeze it in small containers thaw, refrigerate and use within 2 days.
These Uttapam pancakes are being shared at Allergy Free Wednesdays, Ricki’s wellness weekends, Slightly indulgent Tuesdays, Hearth and soul blog hop,
More variety of Dosas, Uttapams and Chutneys under South Indian tag on Vegan Chutney! – The new Indian Vegan food photo gallery.
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More additions to come! Have a fun Wednesday.
dassana says
June 27, 2012 at 6:31 pmso many varieties of uttapam… i am coming to seattle 🙂
Richa says
June 27, 2012 at 6:34 pmyou are always welcome Dassana! come over any day:) but you will have to make them. i am sure you have an arsenal of perfect Uttapams under your belt:)
Caitlin says
June 27, 2012 at 7:01 pmwow. this looks amazing. i can’t wait to make a uttapam!
Richa says
June 27, 2012 at 7:03 pmThanks Caitlin! i think you need to keep a month in your schedule for indian cooking:) how are the cooking experiments coming along:)
Nupur says
June 27, 2012 at 8:57 pmI love this post, love the range of Uttapams.. 🙂
Richa says
June 27, 2012 at 9:19 pmThanks Nupur!:)
Andrea says
June 27, 2012 at 10:46 pmThese look wonderful. Thanks for providing all the variations for easier versions!
Richa says
June 28, 2012 at 9:06 pmThanks Andrea. The quick version should be the easiest to throw together.
Anu says
June 27, 2012 at 10:50 pmLooks healthy and different, will try your version.
Richa says
June 28, 2012 at 9:06 pmThanks Anu
Erica says
June 27, 2012 at 11:17 pmThis looks amazing! Saving to my pin board now so I can try later!
Richa says
June 28, 2012 at 9:06 pmThanks for the pin Erica! Do let me know when you try it
Shweta in the Kitchen says
June 28, 2012 at 4:09 amWow, that’s a really nice fusion, love your uttapam spread, Pleasing to the eyes & and stomach 🙂
Richa says
June 28, 2012 at 9:07 pmThank you Shewta. Its fun to load them up with all veggies.
Srimathi says
June 28, 2012 at 5:15 amLooks so fresh and delicious. I like you tava. Is it non stick.
Richa says
June 28, 2012 at 9:08 pmThanks Srimathi. Yep, its a thick bottom one mom got me from back home(India)
Spice up the Curry says
June 28, 2012 at 1:08 pmwow so many different varieties. I am loving it
iridiscent petals says
June 28, 2012 at 2:06 pmVery nice pictures and looks very yummy
Julia @The Roasted Root says
June 28, 2012 at 5:01 pmReally cool post! I have a bag of brown rice and lentils at home and would love to try making uttapam. Great thinking!
Richa says
June 28, 2012 at 9:11 pmOnce you get a hang of the tastes you like, this batter can be used for so many things.. crepes, pancakes and loaded in so many ways!
glutenfreehappytummy.com says
June 28, 2012 at 5:17 pmfabulous! those look so delicious!
Ashlae says
June 28, 2012 at 11:48 pmI LOVE dosa batter and cannot wait to try this. Maybe I’ll just come visit Seattle and stay in the Hobby And More B&B? 😉
Kristy says
June 29, 2012 at 2:41 amRicha- love these! I especially love all the variations- you know how to break it down and make recipes easy for people. Thank you for that! 🙂
wingraclaire says
June 29, 2012 at 2:46 amHey, this looks really delicious – and I have a lot of spinach right now too. Can’t wait to try it. Thanks!
sophiesfoodiefiles says
June 29, 2012 at 6:19 amWhat a delightful savoury pancake! It looks like a real winner: tasty & fab looking too! 🙂
Hannah says
June 30, 2012 at 4:54 amChristmas colours! Love it 🙂
Sunday Morning Banana Pancakes says
July 1, 2012 at 4:31 amooo Richa I am absolutely in love with that last photo and the color of the board- perfection!
I am going to have to stop droling over these pics and go explore how to make your own dosa batter and the coconut chutney you mentioned 🙂
April @ The 21st Century Housewife says
July 2, 2012 at 11:18 amI love the dosa batter and how you can add so many different vegetables to it. All your dishes look so fresh and delicious! It’s great you can freeze the batter too.
Penniless Parenting says
July 3, 2012 at 6:29 amThis is a really great idea! Thanks for sharing! I might be trying this one out!
[email protected] says
July 3, 2012 at 4:32 pmI’m digging this lentil pancake!
Nice one Richa ;D
xoxo
biggsis says
March 8, 2013 at 2:44 amLooks fabulous! Very excited to try it Thanks.
Pravina Parikh says
January 17, 2014 at 8:04 pmMouth watering pictures. Best break fast .thank you for posting