Ingredients (Makes 6 to 8 uthappams)

For the Batter:

• Rice 1½ cups (a mix of parboiled rice and regular rice works best)
• Urad dal (black gram lentils) ½ cup
• Fenugreek seeds ½ teaspoon (helps fermentation)
• Salt 1 teaspoon (add after fermentation)
• Water as needed for grinding

For the Toppings:

• Onion 1, finely chopped
• Tomato 1, finely chopped
• Green chilies 2, finely chopped
• Capsicum (bell pepper) ¼ cup, finely chopped (optional)
• Fresh coriander a handful, chopped
• Grated carrot ¼ cup (optional)
• Grated coconut 2 tablespoons (optional)

For Cooking and Serving:

• Oil or ghee for the griddle
• Sambar for serving
• Coconut chutney for serving

Instructions

Step 1: Soak (The Night Before)

1. Wash the rice and urad dal separately. Soak the rice in plenty of water. Soak the urad dal with fenugreek seeds in a separate bowl. Let both soak for at least 4 to 6 hours or overnight.

Step 2: Grind

1. Drain the urad dal and grind it first with a little water until light, fluffy, and smooth. Transfer to a large bowl.
2. Drain the rice and grind to a slightly coarse paste (not as smooth as the dal). Add to the same bowl.
3. Mix the two batters together by hand. The consistency should be like thick pancake batter. Add water if needed, but keep it on the thicker side.

Step 3: Ferment

1. Cover the bowl loosely and leave in a warm place for 8 to 12 hours. The batter should rise noticeably and develop a slightly sour smell. In cold climates, place the bowl inside a turned-off oven with the light on.
2. Once fermented, stir gently and add salt. The batter is now ready (it keeps in the fridge for 2 to 3 days).

Step 4: Cook the Uthappam

1. Heat a tawa or flat nonstick pan over medium heat. Brush with oil or ghee.
2. Pour a ladleful of batter onto the center. Using the back of the ladle, spread it into a thick round, about 5 to 6 inches across. Do not spread it thin like a dosa.
3. Immediately scatter your chosen toppings (onion, tomato, chilies, coriander, capsicum) over the wet surface. Press them gently into the batter with the back of a spoon.
4. Drizzle oil or ghee around the edges. Cook on medium heat for 2 to 3 minutes until the bottom turns golden brown.
5. Flip carefully and cook the topping side for another 1 to 2 minutes until the vegetables are lightly charred and the pancake is cooked through.

Step 5: Serve

1. Serve hot with sambar and coconut chutney. Uthappam is best straight off the griddle.

Notes

The batter is the same one used for dosa and idli, so if you already make those at home, you already have uthappam batter on hand. The difference is entirely in how you cook it: thicker pour, toppings pressed in, less time spreading. If you're short on time, many Indian grocery stores sell ready-made dosa/idli batter in the refrigerated section. For the best fermentation results, use a mix of parboiled (idli) rice and regular rice. Parboiled rice gives the batter body and helps it ferment properly. "Mini uthappams" made in an appe pan (a pan with small round wells) are a popular variation and make great appetizers or snacks for kids.