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Vegetarian, South and Southeast Asian

Uttapam with vegetables and coconut chutney

Uttapam is a thick Indian pancake made from semolina and rice flour, topped with onion, tomato, carrot and chili, served with a coconut chutney. This recipe serves 4, takes 40 minutes total, is rated easy, and costs about €1.30 per person. The key to success is adding the vegetables right after pouring the batter so they stick to the pancake as it cooks.

Tonight, uttapam, soft thick pancakes topped with onion and tomato, with a coconut chutney on the side.

Uttapam with vegetables and coconut chutney
Total time
40 min
Difficulty
Easy
Cost per person
€1.30
Calories per person
550 kcalcalculated by Kiloach, your weight coach
Season
Summer, Spring, Fall
The kids
They generally like it

Uttapam looks like a pancake but much thicker, almost like a savory version of one. It's soft in the center and lightly golden at the edges, with the vegetables staying crisp where they're pressed into the batter. Green chili brings some heat, instantly balanced by the sweetness of the coconut chutney you dip each bite into.

This is a dish that breaks up the usual weeknight routine without requiring any special skill, perfect when you want something different without spending hours in the kitchen. Kids usually enjoy topping their own pancake before it cooks, and the chilies lift out easily for more sensitive palates. You can also make a bigger batch for a relaxed Sunday, with everyone taking turns at the stove.

The ingredients

4 people

Pantry

  • Fine semolinaoften in the pantry 200 g
  • Rice flour 100 g
  • Shredded coconut 80 g
  • Oiloften in the pantry 3 tbsp
  • Saltoften in the pantry 1 pinch

Dairy

  • Plain yogurt 3 cup

Fruits and vegetables

  • Onion 1
  • Tomatoes 2
  • Green chili 2
  • Carrot 1
  • Fresh cilantro 4 sprigs

Allergens Gluten, Lactose

The step by step recipe

  1. Mix the semolina, rice flour, 2 yogurts, salt and water, and let the batter sit to swell. 15 min

    It should be thicker than crepe batter, more like pancake batter.

  2. Cut the onion, tomatoes, chilies and grated carrot into very small dice. 8 min

    The smaller the pieces, the better the topping sticks.

  3. Blend the coconut with the remaining yogurt, one chili and a pinch of salt to make the chutney. 3 min

    Add a small splash of water to smooth it out.

  4. Pour a ladleful of batter into an oiled pan, scatter with vegetables and cilantro, then cover. 4 min

    Press lightly with the back of the ladle to set the vegetables in place.

  5. Flip the uttapam and let it brown, repeat with the rest, then serve with the chutney. 10 min

    Keep the pancakes warm in the oven at 100°C while you cook the rest.

Our tips to get it right

  • Really let the batter rest for the full time, it thickens up and becomes much easier to top without spreading too thin.
  • Use a hot pan but keep the heat at medium, otherwise the outside browns before the center is fully cooked.
  • Grate the carrot finely rather than dicing it, it cooks faster and blends better with the other vegetables.

The variations

  • Swap the green chili for bell pepper if you want a milder version for kids.
  • Add chopped spinach to the topping to vary the vegetables depending on the season.
  • For a quicker version, make the batter the night before and go straight to cooking the next day.

What to serve it with

  • Hot masala chai
  • Cucumber mint salad
  • Lightly spiced mango compote

Storage

Uttapam keep for 2 days in the refrigerator in a sealed container. Reheat them in a pan over low heat so they stay soft instead of drying out. The chutney also keeps for 2 days chilled, tightly covered.

Questions about this dish

Can you use regular flour instead of rice flour?

Rice flour gives the edges their crispness, but you can substitute wheat flour if that's what you have. The texture will be slightly less light, but the result is still good.

How do you know the batter has rested enough?

It should be thick, like pancake batter, and fall in a ribbon when lifted with a spoon. If it runs like crepe batter, let it rest a few more minutes.

Can you make the batter ahead of time?

Yes, you can make it the night before and keep it in the fridge in a sealed container. Take it out a bit before cooking so it comes back to room temperature.

Can you make the coconut chutney without a blender?

It's harder to get a smooth texture without a blender, but you can crush the coconut finely in a mortar with the yogurt. The result will be a bit more rustic but just as tasty.

How long does it take to make uttapam with vegetables and coconut chutney?

Count 40 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in uttapam with vegetables and coconut chutney?

About 550 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does uttapam with vegetables and coconut chutney cost?

About €1.30 per serving, or €5.20 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, lactose. Always check the labels of the products you buy.

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