Baby Uttapam Recipe

Cooking Directions

• STEP 1.To make the batter, soak rice and lentils separately for a few hours and then grind them together to a smooth consistency.
• STEP 2.Ferment the batter overnight or for at least 8 hours.
• STEP 3.Heat a non-stick pan and pour a ladleful of batter onto it to form small pancakes.
• STEP 4.Sprinkle chopped vegetables like tomatoes, onions, and bell peppers on top of each pancake.
• STEP 5.Drizzle some oil around the edges and cook on medium heat until the bottom turns golden brown.
• STEP 6.Flip the pancakes and cook the other side until it is cooked through.
• STEP 7.Serve hot with coconut chutney or sambar.
• STEP 8.Store any leftover batter in the refrigerator for up to 2 days.

Cooking Tips

• Make sure the batter is fermented well to get soft and fluffy Uttapam.
• You can customize the toppings by adding grated cheese or paneer for a variation.
• For a healthier version, use a non-stick pan and minimal oil for cooking.

Storage and Serving

• Serve the Baby Uttapam hot with coconut chutney or sambar.
• Leftover batter can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheat the leftover Uttapam in a pan or microwave before serving.