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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.