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.
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- 1 quantitydosa batter
- 2 tablespoons coconut oil
- ½ red onion - finely sliced
- 2 green chillie - finely sliced
- 2 tomatoes - finely sliced
- 4 tablespoons coconut butter plus more to serve
- Salt to taste
- Allow your dosa batter to come to room temperature.
- In a tawa or crepe pan, melt about ½ teaspoon coconut oil.
- When hot, add the sliced vegetables.
- Allow to fry for about a minute and then pour some batter over them. These should be quite thick like American pancakes.
- 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.
- Keep warm while you make the remaining uttapams.
- 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.
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.