Easy Rice Uttapam

This recipe breaks all the rules of a “traditional” uttapam.  I find it doesn’t compromise the taste and it makes it so easy to prepare

Here’s how this recipe breaks the rules:

  1. It’s unfermented. This makes it quicker and easier compared to the more traditional version of soaking, grinding then fermenting the batter which usually can take up to 3 days.
  2. The vegetables are added to the batter rather than added to the top of the uttapam during the cooking process.
  3. The uttapam is flipped and cooked on both sides rather than on one side.

Easy Rice Uttapam

Prep Time 30 mins
Servings 8 People


  • 1 cup Short grain rice (washed and soaked for minimum 4 hours) 
  • ¼ cup yoghurt+ ¼ cup yoghurt
  • Strained rice water
  • ¼ cup frozen peas
  • 1 carrot - grated
  • 1 boiled potato - grated
  • ½ cup chopped coriander
  • 1 sprig curry leaves, leaves plucked and chopped
  • 1 tspn chilli flakes
  • 1 Tbs cornflour
  • 1 tspn oil+ oil to cook
  • 1 tspn baking soda
  • Salt to taste


  • Strain rice, (reserving some of the liquid) and into a food processor.   Add ¼ cup yoghurt and ¼ cupst rained, reserved rice water.  Process until smooth.   
  • Add ¼ cup yoghurt, peas, grated carrot, grated potato, chopped coriander, chopped curry leaves, chilli flakes, cornflour, baking soda, salt and 1 teaspoon oil to ground rice mixture in the mixing bowl and mix until well combined.  Add a little more soaking water if necessary to bring it to the consistency of thick pancake batter.
  • Heat a crepe pan (or frying pan or gridle) on medium heat.  Grease the pan and add a ladle full of mixture and spread it on the panlike a pancake. Cook for approx 3mins, until small bubbles start to appear on the surface and bottom is golden brown. Flip and cook for a further 2-3 mins until golden brown. 
  • Serve hot with green chutney (and or with sambhar)


Optional Vegetables:
Diced onions, green chilli, capsicum, zucchini.