How long does it take to make Uttapam?

About 45 minutes in total: 30 minutes of prep and 15 minutes of cooking.

How many servings does this Uttapam recipe make?

This recipe makes 4 servings as written; ingredient quantities on this page can be scaled.

Where does this Uttapam recipe come from?

It was shared by Julius Fiedler on instagram.com. ReelsMeals structured the original post into this step-by-step card; the original is linked above.

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Uttapam – 45-Minute Recipe

Name: Uttapam – 45-Minute Recipe
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 1 cup rice flour; 0.25 cup urad dal (split black gram); 2 tbsp fresh grated coconut; 1 cup water; 0.5 tsp salt; 2 green chilies; 0.5 tsp cumin seeds; 0.5 onion; 0.5 tomato; 2 tbsp fresh cilantro (coriander); 2 tbsp vegetable oil

A fluffy, savory South Indian pancake made from a fermented rice‑and‑urad dal batter, studded with onions, tomatoes, and chilies. It’s completely vegan and perfect for breakfast or a light dinner served with coconut chutney.

Recipe by Julius Fiedler· Structured by ReelsMeals

From: Instagram(view original)

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Prep Time

30 min

Cook Time

15 min

Servings

About this saved recipe

Source-aware card

ReelsMeals turns instagram.com into a kitchen-friendly checklist while keeping the original source attached.

Cooking context

45 min estimated total time for 4 servings.

Explore related saves

Breakfast Indian Vegan Vegetarian

Ingredients

1 cup rice flour
1/4 cup urad dal (split black gram)
2 tbsp fresh grated coconut
1 cup water
1/2 tsp salt
2 green chilies
1/2 tsp cumin seeds
0.5 onion
0.5 tomato
2 tbsp fresh cilantro (coriander)
2 tbsp vegetable oil

Instructions

1
In a large mixing bowl combine the rice flour, soaked urad dal, grated coconut, salt, and cumin seeds.
2
Gradually add water while whisking to form a smooth, pourable batter; it should be slightly thicker than a crepe batter.
3
Cover the bowl with a clean kitchen towel and let the batter rest at room temperature for 30 minutes to allow slight fermentation and flavor development.
4
After resting, stir the batter gently; if it has thickened, add a splash of water to reach the desired consistency.
5
Heat a non‑stick skillet or cast‑iron griddle over medium heat (about 356°F/350°F) and lightly brush with a teaspoon of vegetable oil.
6
Pour a ladleful of batter onto the hot pan and spread it gently with the back of the ladle to form a thick pancake about ½‑inch thick.
7
Immediately sprinkle the top with sliced onions, diced tomato, chopped cilantro, and the chopped green chilies, pressing them lightly into the batter.
8
Cook for 3‑4 minutes until the edges turn golden brown and the surface is set; then flip the uttapam, brush the cooked side with a little oil, and cook the other side for another 2‑3 minutes.
9
Transfer the cooked uttapam to a serving plate, repeat with the remaining batter, and keep the finished pancakes warm in a low oven (≈194°F/200°F) while you finish the batch.
10
Serve hot with coconut chutney, sambar, or a drizzle of seasoned yogurt (optional).

Helpful tips while cooking

AI-assisted notes grounded in this recipe's ingredients, timings, and method—not additional creator instructions.

Rest the batter

Cover the bowl and let the batter sit at room temperature for 30 minutes before cooking.

Adjust consistency after resting

If the batter thickens after the rest, add a splash of water to reach a pourable consistency.

Keep uttapams warm

Transfer cooked pancakes to a low oven (≈90 °C/200 °F) while you finish the batch.

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