Vegetable Uttapam: The Desi 'Pizza' Your Kids Will Love

If you’ve never had uttapam before, you might think of it as a type of Indian pizza that is cooked on a griddle. The analogy, although not altogether inaccurate, is a little superfluous. Anyone who appreciates everything that is crunchy, filling, and flavorful will enjoy uttapam. For those who are unfamiliar, it is a South Indian breakfast or snack prepared using rice batter on a griddle or tawa. Onions, tomatoes, green peppers, and other chopped vegetables are frequently used as a topping. It is not folded up, as opposed to a dosa. With sambhar, chutney, and podi masala, it is normally the size of a quarter plate. 

Uttapam, which in Tamil literally translates to ‘poured appam’ is a classic dish from the South. Uttapam is a dish that is similar to a dosa preparation and may be served for breakfast, brunch, or evening snacks. It is light and simple to digest. You may describe it as a soft, savoury pancake that is scrumptious, nutritious, and full. The state Tamil Nadu believes serving people food that is similar to showing kindness to other people. Their cuisine is distinct from that of the rest of India; their distinctive tastes are incomparable. 

Although idli and dosa are more well-known as breakfast options, Tamil Nadu state usually prefer uttapam as their first selection. The game is changed by the many spices and vibrant veggies used as toppings. If you look closely, you can see similarities between this and a pizza, but the batter and cooking method are different. The explanation behind its other name, uttapam the Indian Pizza.

Here’s the recipe for Vegetable Uttapam:


For dosa batter:

  • 2 cups idli rice
  • ½ cups urad dal
  • ½ tsp methi
  • 1 cup poha
  • Water, for soaking and grinding
  • 2 tsps salt
  • Oil, for roasting

For the mix-veg topping:

  • 1 onion (finely chopped)
  • 1 carrot (grated)
  • ½ capsicum (finely chopped)
  • 1 tomato (finely chopped)
  • 1-inch ginger (finely chopped)
  • 1 chilli (finely chopped)
  • A few curry leaves (chopped)
  • 2 tbsps coriander (finely chopped)
  • ¼ tsp salt


  • First, combine 2 cups of idli rice, 1/2 cup of urad dal, and 1/2 teaspoon of methi in a big bowl.
  • Soak with the water required for at least 5 hours.
  • Transfer the ingredients to the mixer or grinder after draining all the water from it.
  • Adding water as needed, mix in batches to create a smooth paste.
  • Take 1 cup poha and rinse it well in a dish.
  • Add water as necessary to mix ingredients into a paste.
  • Well combine the poha paste and rice-urad dal batter.
  • For eight hours, ferment under cover in a warm area.
  • The batter has doubled in size after eight hours. Air bubbles should not be disturbed while ou mix softly.
  • Now add 2 teaspoons of salt into it and mix well.
  • Take 1 tomato, 1 tomato, 1 onion, 1 carrot, and 1/2 a pepper to make the veggie topping.
  • Add 1 inch of ginger, 1 chilli, a few curry leaves, 2 tablespoons of coriander, and 1/4 teaspoon of salt as well.
  • Make careful to thoroughly blend everything by mixing.
  • After preheating the griddle, pour some batter on it.
  • Circularly stretched out and made somewhat thicker than a typical masala dosa.
  • Also, add 1 tsp of oil to the edges.
  • Cover the Uttapam and cook it from the bottom up till golden brown.
  • Roast the other side after turning.

Enjoy the mixed-veggie uttapam with chutney.