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Mini Uttappam.jpg
Mini Uttapam
Alternative namesUttappam, Oothappam
Place of originIndia
Region or stateSouth India
Main ingredientsRice flour, urad dal

Uthappam is a type of dosa from South India. In Tamil Nadu it is known as Uthappam (ஊத்தப்பம்), in Karnataka it is known as Uttappa (ಉತ್ತಪ್ಪ). In Kerala it is known as Oothappam (ഊത്തപ്പം) In Tulu it is known as Ootappa (ಊತಪ್ಪ) or Ootappo ( ಊತಪ್ಪೊ). Unlike a typical dosa, which is crisp and crepe-like, uttapam is thicker, with toppings. The name is derived from the Tamil words Appam and Utthia or Uttria, meaning Poured-Appam. Because Appam is cooked on a round bottom pan, whereas Utthia-Appam is cooked on a flat skillet. The Tamil ancient literature have a mention of it by its name. The classic breakfast of the Tamil residents consists of idli, dosai or uttappam mostly accompanied by sambar and chutney.


Uttapam batter is made of a 1:3 ratio of urad dal and rice; Rice can be a combination of parboiled rice and a regular variety such as basmati.[1] The lentils and rice are soaked overnight, ground and fermented until it rises. The batter is spread on a hot pan, generally circular, toppings spread on it and patted gently. Oil is dripped around it, flipped when it is golden-brown, oil dripped again, another flip to make sure the second surface is baked too. The Uttapam is then ready to be served and eaten.

Uttapam is traditionally made with toppings such as tomatoes, onion, chillies, capsicum and coriander; other common choices are coconut, grated carrots and beets. It is often eaten with sambar or chutney.

Uttapam from the streets of Varanasi (2007).
Uttapam from the streets of Varanasi (2007).

See also


  1. ^ Mahendra Mehta. "Uttapam". Archived from the original on 29 March 2007. Batter is made up of 1 portion of vigna mungo and 3 portions of rice. One half of the rice is boiled rice and other half is kolam or basmati or any rice other than boiled rice. (Boiled rice is not cooked rice but a variety of rice.)