Makes 4 – 6 servings

Uttapam is a type of dosa from South India. Unlike a typical dosa, which is crisp and crepe like, uttapam is thicker, with toppings. They’re great any time of day.

Gluten-free and chock full of veggie-protein! Plain or with veggies, they’re easy to make, versatile and can be refrigerated and re-heated. There’s soaking and fermenting time involved so you need to plan ahead, but it’s so worth it!


1 cup mung dahl, soaked 6-8 hours or
1 cup rice, soaked overnight
(separately from mung dahl) See note.
Coconut oil
Salt to taste

Optional: Various mixed vegetables, grated or finely chopped (carrots, onions, tomatoes, red or green bell peppers, frozen green peas) Cilantro leaves, chopped

Note: You can use whatever rice you’ve
got on hand.


Drain/rinse mung dahl and rice. Place both in high-speed blender with just enough water for ingredients to turn over; blend until smooth.

Place in container allowing room for batter to expand by 20% and put in warm spot.

Check smell/taste for desired level of tangy fermentation; allow 10-24 hours depending on ambient warmth and your taste. If batter reaches desired taste before you’re ready to cook, refrigerate up to 12 hours to slow fermentation.

Put batter in bowl with room for stirring and add salt to taste. Using sauté pan or griddle over medium heat, add a little coconut oil. Add ¼ cup batter and use rubber spatula to spread it out slightly until about ¼ inches thick. Once bubbles form on top, sprinkle on a few mixed veggies and chopped cilantro. Flip uttapam once the bottom is golden and press down slightly to make sure the batter around the veggies touches the pan and gets cooked thoroughly. Drain on paper towel before serving.

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