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So good! You’ve got to try dosa’s not so famous cousin – uttapams are delicious too!

Uttapams are quite similar to dosas. In fact, the batter used is exactly the same. The main difference is that uttapams are quite thick pancakes where dosas are thin and crispy.

If you’re having trouble getting your dosas just right, you might like to try this recipe instead. Uttapams can actually be a lot thicker and spongier than shown but I prefer them just as you see here.

Another difference between dosas and uttapams is that fresh vegetables and herbs are cooked right into the batter. They’re kind of like small pizzas but without the cheese and gluten.

This is my basic recipe but feel free to get creative. Add the vegetables, spices and herbs you want. If it sounds good, it will be. You will need to make my dosa batter recipe in order to try this recipe. Click here to make it. Warning, dosa batter takes 36 hours to prepare.

Here are all of my favourite dosa recipes:

New Neer Dosas
Rava Dosas
Salmon Dosas
Chicken & Coconut Dosa
Chorizo Dosa
Breakfast Egg Dosa
Tomato, paneer & onion Dosas

Making Uttapams

Start by frying up a few veggies.

Making uttapams

Add a nice thick ladle full of batter.

Making uttapams

As the batter cooks, bubbles will from on top and pop making holes in the pancake. Season with a little pepper if you like.

Making uttapams

Flip it over and add the coconut butter. It will melt into the uttapam.


All done. These are great served with a selection of raitas and chutneys.


Yield: 8


Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes


  • 1 quantitydosa batter
  • 2 tablespoons coconut oil
  • 1/2 red onion - finely sliced
  • 2 green chillie - finely sliced
  • 2 tomatoes - finely sliced
  • 4 tablespoons coconut butter plus more to serve
  • Salt to taste


  1. Allow your dosa batter to come to room temperature.
  2. In a tawa or crepe pan, melt about 1/2 teaspoon coconut oil.
  3. When hot, add the sliced vegetables.
  4. Allow to fry for about a minute and then pour some batter over them. These should be quite thick like American pancakes.
  5. Fry until browned on the under side and sprinkle with black pepper (optional). Then flip over to brown the other side. After flipping, melt some coconut butter on top.
  6. Keep warm while you make the remaining uttapams.
  7. Serve with more coconut butter and a little salt salt to taste. You may not need any additional salt as there is already salt in the dosa batter.

Did you like this recipe?

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Cocofina is a sponsor of my blog. I used their coconut butter and coconut oil in this recipe. So good! For more information, please check out their site here.


Ian Glaves

Monday 23rd of April 2018

Dan I have Followed you now for a few years on this website and I have recently bought 2 of you books (one for a friend who lives in Bradford). I made him a chicken Madras using your recipe book and we both agree we won't be buying an Indian Take Away ever again !! absolutely Spot On the best madras this side of Jaipur, gorgeous, can't say enough, brilllllliant !!!

Dan Toombs

Friday 27th of April 2018

Hi Ian

Thank you very much for that! Really good to hear. I'm really happy you both enjoyed the recipe.



Thursday 19th of January 2017


I really enjoy your recipes. I was wondering if you'd be putting together a massaman curry recipe? I get this from Thai restaurants usually, but I'd love to be able to make a good one at home.

Dan Toombs

Friday 20th of January 2017

Hi Kelly

Thank you. I have a great massaman curry recipe but haven't typed and photographed it yet. It's on my 'to do' list. Hopefully soon.

Cheers, Dan

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