- Tuesday, February 25, 2025
Considered among South India’s healthiest breakfasts with the likes of Idli and Dosa, Uttapam is made from fermented batter of rice and lentils
By: Shubham Ghosh
PLANT-BASED diets are increasingly becoming popular and Uttapam, a South Indian recipe is an example to remember. Considered among South India’s healthiest breakfasts with the likes of Idli and Dosa, Uttapam is made from fermented batter of rice and lentils, a process that improves digestibility and absorption of nutrients. Preparing it perfectly is no less than an art and recently, a chef in London did it so nicely that many said he did it better than many Indians do. A video of the preparation went viral on Instagram and garnered massive praise from netizens.
In contrast to Idli’s steamed perfection or Dosa’s thin, pan-cooked charm, Uttapam emerges as a fluffy pancake, skillfully fried to a golden hue and generously adorned with flavoured toppings such as onions, chilies, tomatoes, and coriander. This delightful breakfast treat pairs wonderfully with a side of fresh coriander chutney or a dash of Milagai Podi (also called gunpowder for its spicy taste), adding a burst of spice to each bite.
The chef prepared the traditional dish as part of his mission to explore plant-based foods from around the globe. He demonstrated the process by soaking and rinsing the rice thoroughly, grinding it into a velvety batter using a mixer. With the urad dal (black gram), he followed a similar process, underscoring the need for a seamless texture. Once the two pastes were melded, he seasoned them with salt, hand-mixed the batter, and let it ferment for several hours.
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He also took full care of the topping, adding chopped tomatoes, chillies and coriander and combining them with salt.
For cooking, he coated a heated pan with oil and poured the batter, arranging the toppings meticulously. With finesse, he flipped it until achieving a delectable golden brown on both sides. After removing it from the pan, he sprinkled Milagai Podi for an extra kick of flavour. Served piping hot, the Uttapam proved to be a delightful and fulfilling dish. The chef also suggested pairing it with fresh coriander chutney for added zest.
The viewers were impressed by the UK chief’s culinary skills and came up with diverse reactions.
“Bro cooks better Indian food than Indians,” one said.
A “proud” user from South India wrote, “I’m a South Indian (Tamil Nadu) whoever taught you how to make the batter did a pretty good job and I’m so proud of you for making it from scratch.”
“Perfect – from a South Indian,” another one said.
“He made perfect uttapam which most of us Indians can’t do,” said another.
“The Indian in me is super happy,” commented another.
