Name: Easy & Healthy Uttapam: A Simple South Indian Breakfast
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 1/2 cup Semolina (suji); 1/2 cup Rice Flour; 1 1/2 tsp Salt (or to taste); 1/2 cup Carrot (grated); 2 Chilies (green); Coriander Leaves (dhania, for garnish (optional), fresh); Moringa Masala

Easy & Healthy Uttapam: A Simple South Indian Breakfast

25 minutes

1289 reads

3.75 from 4 votes

Homestyle Cooking Indian

About Easy & Healthy Uttapam: A Simple South Indian Breakfast

Transport your taste buds to South India with these quick and easy Uttapam, savory pancakes bursting with fresh flavors. Imagine fluffy semolina and rice flour pancakes, lightly crisped and ready in minutes.

These wholesome delights are naturally healthy and low in oil, featuring grated carrots and green chilies for a touch of sweetness and a gentle kick. A sprinkle of moringa masala or fresh coriander adds a final nutritional flourish.

Perfect for a vibrant breakfast or a light yet satisfying meal any time of day, these Uttapam are a delicious and convenient way to enjoy a taste of South Indian cuisine.

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Recipe Time & More

Prep10

Cook15

Total25

Calories273 kcal

Serves

Served AsBreakfast

Recipe TasteSalty Spicy

Ingredients

Dry Ingredients

▢ 1/2 cup Semolina suji
▢ 1/2 cup Rice Flour
▢ 1 1/2 tsp Salt or to taste

Fresh Produce

▢ 1/2 cup Carrot grated
▢ 2 Chilies green
▢ Coriander Leaves dhania, for garnish (optional), fresh

Optional Garnish

▢ Moringa Masala

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Instructions

In a large bowl, combine the semolina, rice flour, and salt.
Gradually add water, mixing continuously, until a thick batter forms. The batter should be pourable but not too runny.
Allow the batter to rest for 3-4 hours. This allows the semolina and rice flour to hydrate, resulting in a softer uttapam.
Lightly brush a griddle or non-stick pan with a few drops of oil. Heat over medium heat.
Pour a ladleful of batter onto the hot griddle and spread it gently into a thin circle.
Sprinkle the grated carrot and green chilies over the batter.
Cook for 2-3 minutes, or until the edges start to set and the bottom is lightly golden.
Flip the uttapam and cook for another 2-3 minutes, or until the other side is golden brown and cooked through.
Garnish with fresh coriander leaves or a sprinkle of moringa masala, if desired.
Serve hot and enjoy!

Recipe Notes

Good To Know

For a crispier texture, let the batter rest for 10-15 minutes before cooking; this allows the semolina to absorb moisture and results in a slightly thicker, golden crust.
If you want to make this uttapam entirely gluten-free, ensure your semolina (sooji) is labeled gluten-free or substitute with more rice flour or a bit of besan (chickpea flour) for a unique flavor twist.
Top the uttapam with thinly sliced onions, tomatoes, or bell peppers along with carrots for added nutrition, color, and subtle sweetness—just press the toppings gently into the batter before flipping.

Expert Tips

For an extra flavorful uttapam, add finely chopped green chilies and ginger to the batter.
Don't overcrowd the pan when cooking the uttapams. Cook in batches to ensure even cooking and a crispy crust.
Experiment with different toppings! Try adding grated cheese, mushrooms, or spinach for variety.

Storage Instructions

Leftover uttapams can be cooled completely, then wrapped and refrigerated.
Reheat on a hot griddle or in a toaster for a few minutes to restore their texture.