Uttapam (also spelled uthappam) is a classic South Indian savory pancake made from fermented rice–lentil batter or instant rava/suji mixes. It’s thick, soft inside with a slightly crisp base, and is traditionally topped with onions, chilies and mixed vegetables — served hot with coconut chutney, sambar or podi. This page gives both the classic fermented batter method and fast instant versions (rava/suji, oats), plus clear tips and variations so readers of all skill levels succeed.Gaining 10 kg in a healthy way takes time, consistency, and the right mix of calories, protein, and strength training. For most people, a surplus of +300–500 kcal/day is a great starting point. Combine that with nutrient-dense, calorie-rich foods and resistance training, and you can gradually gain weight without just increasing fat. This plan is targeted for healthy adult females; always talk to a doctor or dietitian if you have a medical condition.
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Ingredients
Use the list that matches the version you choose below. Quantities shown are for ~4 medium uttapams (adjust as needed).
Classic fermented batter (makes ~6–8 uttapams)
- 2 cups raw rice (idli rice or regular) and ½ cup parboiled rice or ¼ cup poha (optional).
- ½ cup urad dal (with 2 tbsp chana dal optional) + ½ tsp methi (fenugreek) seeds.
- Water for soaking & grinding, salt to taste.
Instant Rava / Suji Uttapam (quick version)
- ¾ cup rava / semolina (suji)
- 3 tbsp curd (yogurt)
- ~¾ cup water (adjust)
- Salt, ½–1 tsp baking soda (optional — many recipes don’t use it)
- Veggie toppings: 1 small onion (finely chopped), 1 small tomato (deseeded, optional), grated carrot, chopped green chillies, coriander.
Extras & garnishes
- Ghee or oil for cooking, grated carrot, chopped capsicum / bell pepper, spring onions, grated beetroot (optional), idli podi or coconut chutney and sambar to serve.
Suji Uttapam Recipe
What Is Suji (Rava) Uttapam & When To Use It
Suji (rava) uttapam is the instant version — quick to make because it uses semolina mixed with yogurt and water, no fermentation required. Ideal for busy mornings or when you don’t have fermented batter. Ranveer Brar and Cook With Manali both provide tested instant rava recipes with similar proportions.
Exact Quick Method
- Mix ¾ cup rava + 3 tbsp curd + salt + ~¾ cup water; rest 10–15 minutes (rava softens). Stir once, add a pinch of baking soda just before cooking if you want a lighter texture.
- Heat tawa, grease, pour a ladle of batter but keep it thick (do not spread thin). Top with chopped onions, chillies, carrot & coriander. Cover and cook on low–medium till base is golden; flip briefly if needed. Serve hot with chutney.
Suji Uttapam Pro Tips & Common Pitfalls
- Resting time (10–15 min) is important so rava hydrates; too-thin batter yields flat uttapam.
- Control heat: medium to low prevents undercooked centre or burnt toppings. Use a lid to cook toppings through.
Uttapam Recipe In Hindi
प्रारम्भिक परिचय
उत्तपम एक पारंपरिक साउथ इंडियन टिफिन है — मोटा, नरम अंदर और हल्का कुरकुरा बाहर। यह इडली/डोसा बैटर या इंस्टेंट रवा बैटर से बनाया जाता है।
सामग्री
- फर्मेंटेड बैटर के लिए: 2 कप चावल, ½ कप उड़द दाल, ½ चम्मच मेथी, नमक।
- इंस्टेंट रवा के लिए: ¾ कप सूजी, 3 बड़े चम्मच दही, ~¾ कप पानी, सब्जियाँ (प्याज, गाजर, हरी मिर्च), तेल/घी।
बनाने की विधि
- सूजी, दही और पानी मिलाकर 10-15 मिनट के लिए रखें।
- तवा गरम करके बैटर को डालें, ऊपर से सब्जियाँ छिड़कें, ढककर धीमी आँच पर पकाएँ।
- चटनी/सांबर के साथ गरम-गरम परोसें।
Rava Uttapam Recipe
Why Rava Works
Rava (semolina) absorbs liquid and swells, giving a spongy but sturdy matrix that holds toppings without spreading — that’s why instant uttapams using rava are popular and reliably fluffy after a short rest. Ranveer Brar’s recipe shows this technique for quick breakfasts.
Ingredient Ratio & Timing
- ¾ cup rava, 3 tbsp curd, ¾ cup water, salt to taste, ½ cup finely chopped veggies. Rest 10–15 min; cook on medium-low. Add a small pinch of baking soda just before cooking for extra lift (optional).
Variations (Cheese, Masala, Regional Tweaks)
- Add grated cheese for a fusion uttapam. For a masala twist, sprinkle garam masala or chaat masala lightly after cooking. Using tomatoes makes uttapam slightly tangy — Ranveer Brar cautions about tomato’s moisture.
Onion Uttapam Recipe
Classic onion topping (what to do)
Thinly slice or finely chop onions, toss with a pinch of salt so they soften slightly, then sprinkle evenly over the ladled batter. Onions caramelize slightly while cooking and give a sweet-savory bite.
Stepwise (Make Perfect Onion Uttapam)
- Ladle thick batter onto hot greased tawa.
- Immediately sprinkle onions, green chillies and coriander; press gently so toppings stick.
- Drizzle oil/ ghee at edges and cook covered on low until the base firms and toppings are cooked. Flip briefly if desired.
Onion Combos & Tips
- For extra flavour, toss onions with a pinch of sugar and lemon (tiny amount) to balance acidity. Use shallots or spring onions for a milder taste. If you like caramelized onions, cook longer on low heat.
Vegetable Uttapam Recipe
Best Veg Combos & Prep
Use finely chopped onions, tomatoes (deseeded), grated carrot, bell pepper, shredded cabbage, chopped spring onion and coriander. Finely chop so they cook quickly. Tomatoes should be used sparingly (can make uttapam soggy).
Method For Evenly Cooked Veg Uttapam
Layer the veggies immediately after pouring batter and press lightly. Cover the pan so steam cooks the veg without burning the base. Flip briefly if needed to finish cooking.
Add-Ins For Nutrition & Crunch
- Add grated beet for colour, or roasted cumin powder for aroma. Finish with a sprinkle of roasted sesame seeds or crushed peanuts for crunch. These are value-adds competitors often omit.
Oats Uttapam Recipe
Why Oats Uttapam Is Useful
Oats uttapam is a healthier, fibre-rich variation — good for readers wanting whole-grain options. Swasthi includes oats as a variation (mixing powdered oats into fermented dosa batter) and it yields a wholesome, slightly nutty uttapam.
Instant Oats-Rava Version
Mix ½ cup powdered oats with 1 cup fermented dosa batter (or use 1 cup rava batter + ½ cup powdered oats + water as needed). Rest 5–10 min, then cook as for rava uttapam. This keeps the process quick while increasing fibre.
Texture & Serving Suggestions
Oats makes uttapam slightly denser — use a lid and low heat to ensure even cooking. Serve with protein-rich chutney (peanut or coconut + roasted chana) to make a balanced meal.
Benefits (why include uttapam in your menu)
- Versatile: can be made from fermented batter (traditional) or instant rava/suji/oats — suits time and dietary needs.
- Nutritious: fermented batter offers probiotics and improved digestibility; toppings add fiber, vitamins and texture.
- Kid-friendly & customizable: add cheese, sprouts or paneer for extra protein — a benefit many competitor pages don’t emphasize practically.
Process ( For Classic & Instant)
Classic (fermented) Uttapam — short steps: soak rice & dal (4–6 hrs), grind separately and mix, ferment 8–16 hrs (warm place), adjust salt & consistency (thick but pourable), pour ladle, top, cook covered low-medium until done.
Instant (rava/suji) Uttapam — short steps: mix rava + curd + water, rest 10–15 min, pour onto hot greased tawa (thick), add veggies, cover and cook till done.
Unique Value You Can Add
- Printable micro-recipe card: Provide a small copy-paste recipe card (ingredients + cook times) at top for impatient users (Swasthi’s & Ranveer have long pages but not always a compact card).
- Nutrition snippet: quick calories & protein for each variation (classic vs rava vs oats) — few recipe pages include this. (You can add estimates using standard food-composition tables.)
- Troubleshooting checklist: “Batter too runny → add rice/rava; uttapam flat → tawa not hot / batter too thin” — a quick table helps readers fix issues fast.
Conclusion
Uttapam is an ideal everyday or weekend breakfast — flexible, quick when you need it and traditional when you want authenticity. Use the fermented batter for the classic airy texture, or the rava/suji and oats versions when time or nutrition needs call for it. Follow the steps above, keep toppings finely chopped, control the heat, and serve hot with chutney and sambar. Try the suggested variations and the troubleshooting tips to get perfect uttapams every time. Happy cooking!
