How to make Baby Uttapam -

Small thick rice pancakes.

Sanjeev Kapoor

This recipe is from the book Dakshin Delights.

Main Ingredients : Rice (चावल), Split Black gram skinless

Cuisine : Indian

Course : Snacks and Starters

For more recipes related to Baby Uttapam checkout Bhel, Bhel Puri, Masala Dosa, Noodle Cakes with Sliced Chicken . You can also find more Snacks and Starters recipes like Bhakarwadi Rawa Idli Premix - SK Khazana Lemony Chicken Bites Potato Cheese Tikki

Baby Uttapam

Baby Uttapam Recipe Card


Hindi: chawal
How many times have we thought rice is a blessing? We use it for holy purposes but we also can pressure up a quick pulao or khichdi when hunger pangs are drumming away! This is one grain that is about 98% percent digestible. In India we are familiar with Basmati, Patna or brown rice but it is also available as Italian Rice and Glutinous Rice which is popular in Chinese and Japanese cuisines.

Prep Time : 8-10 hour

Cook time : 31-40 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Baby Uttapam Recipe

  • Rice 1 cup

  • Split Black gram skinless 1/2 cup

  • Salt to taste

  • Oil as required

  • For topping

  • Onions , chopped 2 small

  • Tomatoes , seeded and chopped 2 small

  • Green chillies , chopped 2


Step 1

Soak the rice in three cups of water and split black gram in two cups of water overnight. Drain and grind them separately to a smooth paste using a little water. Mix them in a deep vessel.

Step 2

Cover and keep the batter to ferment for a minimum of six to eight hours in a warm place. Take required quantity of batter in a bowl, add the salt and sufficient water to get the desired consistency and mix well.

Step 3

Heat a thick tawa or a non-stick pan. Put two drops of oil and wipe the tawa clean with a wet muslin cloth.

Step 4

Add a tablespoon of oil to the tawa and pour half a ladleful of batter and spread it into a three inch round. Make as many as would fit on the tawa.

Step 5

Sprinkle each with the onions, tomatoes and green chillies and cook on low heat for three to five minutes. Flip side and cook further, if desired.

Step 6

Serve hot.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.