Description

Ingredients: The primary ingredients are rice and urad dal, typically in a ratio of 3:1 (rice to dal), which are soaked overnight and then ground into a smooth or slightly coarse paste. Some variations also include fenugreek seeds or poha (flattened rice) to aid fermentation.
Fermentation: The batter is fermented for several hours (usually overnight) in a warm place until it rises and becomes light, airy, and slightly sour. This process gives the final dish its characteristic tangy flavor and soft, fluffy texture.
Consistency: The consistency is crucial; it should be semi-thick, thicker than a thin, crepe-like dosa batter but slightly thinner than a thick idli batter. It should be of a dropping or pouring consistency, not runny.
Texture: When cooked, the result is a savory pancake that is soft and spongy in the center with crispy, golden edges.
Usage: Unlike dosa, where the batter is spread thin, uttapam batter is poured as a thick circle onto a hot griddle and topped with various finely chopped vegetables (onions, tomatoes, capsicum, chilies, coriander)