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  • 400 grams parboiled rice or idli rice or 2 cups parboiled or idli rice
  • 2 cups water for soaking rice
  • 120 grams whole husked urad dal or ½ cup whole husked urad dal
  • 1 cup water for soaking urad dal
  • ¼ tsp fenugreek seeds/methi seeds
  • ½ cup water for grinding urad dal or add as required
  • ¾ cup water for grinding rice or add as required
  • 1 tsp rock salt or add as required. 

How to make the recipe:


  • In a bowl take ½ cup husked whole urad dal and ¼ tsp methi or fenugreek seeds. you can also use split husked urad dal instead of husked whole urad dal.
  • Rinse both the urad dal and methi seeds for a couple of times.
  • Then soak them in 1 cup water for 4 to 5 hours.
  • In another bowl take 2 cups parboiled rice or idli rice.
  • Rinse the parboiled rice or idli rice for a couple of times and keep aside.
  • Add 2 cups water. mix well and soak everything for 4 to 5 hours.


  • Strain the urad dal and reserve the water. keep this water for grinding the dal.
  • Use the wet grinding blade in the jar for grinding both urad dal and rice. add the strained urad dal in the grinder jar.
  • First add ¼ cup of the reserved water and grind for some seconds. then add the rest of ¼ cup water and continue to grind till the batter is light, smooth and fluffy.
  • If the mixer becomes too hot while grinding, then stop. let the mixer cool down and grind again. quantity of water depends on the freshness of urad dal.
  • Some peoples always add ½ cup water for grinding ½ cup of urad dal.
  • Pour the urad dal batter in a large bowl or pan. the batter should be fluffy, smooth and light.
  • to the same jar, add the half of the rice.
  • then add ¼ to ½ cup water and grind till smooth. a fine grainy consistency of rice is also fine in the batter. you can grind the rice in two to three batches. i grind in two batches. for rice i always end up adding overall ¾ cup water and a few tablespoons more of the water at times.
  • pour the rice batter in the bowl containing the urad dal batter.
  • add 1 tsp rock salt or as per taste. in very cold temperatures, avoid adding salt. instead add ¼ tsp sugar. sugar aids in the fermentation process.
  • mix both the batters very well with your hands or a spoon or spatula.
  • cover and allow the batter to ferment overnight for for 8 to 20 hours. the timing will vary depending on the temperature conditions in your city.
  • the batter should increase in volume and double or triple.
  • just lightly stir the batter. check the consistency. if the batter looks too thick, you can add about ⅛ to ¼ cup water or more if required. mix well. 

Preparing uttapam:

  • Heat up a tawa or a cast iron pan, brush or spread some oil on the tawa.
  • Pour the batter with a ladle or spoon. for non stick pan, you need not grease the pan. the tawa has to be hot, while making uttapams,
  • You can regulate the flame from low to high. before pouring the batter, reduce the flame to low.
  • Gently spread the batter to a thick pancake.
  • Cook the uttapam on a medium flame.
  • Drizzle some oil on the top and sides.
  • Uttapams take a longer time to cook than dosas. cook till the base is golden.
  • Then flip and cook the other side.
  • Both sides should be cooked well. prepare the uttapams this way with rest of the batter. you can also make idlis or paniyarams or pungulu with this batter.
  • Serve these plain uttapams hot or warm with coconut chutney and sambar. you can also pack them in food box as they remain soft even after cooling down.