Sourdough Uttapam Savory South Indian Pancakes Recipe

I absolutely love this recipe because it’s an incredible way to use up my sourdough discard while creating a mouthwatering, crispy, and flavorful uttapam that’s perfect for any meal. The blend of veggies and spices adds a vibrant and exciting twist, making it a fun and delicious way to enjoy a savory pancake that feels a lot like a comforting hug!

I adore putting a twist on traditional recipes, and my sourdough uttapam is no different. It combines the sour notes of a sourdough starter with semolina and yogurt to create this pancake of sorts from South India.

I love making it, because it is so stuffed with flavor and nutrition. I’m sure the addition of the vegetables (onion, bell pepper, and tomato, in my case) creates a colorful dish, but for me, the udderly delightful flavor they contribute renders that moot.

Ingredients

Sourdough Starter: Contributes a sharp taste and gives natural yeast a beneficial environment.

Rava (Semolina): Supplies texture and acts as a carbohydrate source.

Unflavored Yogurt: Contributes moisture, a little tartness, and beneficial probiotics for digestive health.

The onion provides a modest sweetness and vital antioxidants.

Tomato: Contribute juiciness, vitamin C, and a hint of acidity.

Contributing vibrant color, crunch, and vitamin A, bell peppers deliver a considerable number of health benefits.

Carrot: Supplies sweetness, fiber, and beta-carotene.

Green chilies: Pack heat and vitamin C, giving metabolism a jolt.

Fresh herbal flavors and detoxifying properties come from cilantro.

Ingredient Quantities

• 2 cups sourdough starter (100% hydration, unfed or discard)
• 1/3 cup semolina (rava)
• 1/4 cup plain yogurt
• 1/4 teaspoon baking soda
• 1 teaspoon salt, or to taste
• 1/2 cup finely chopped onion
• 1/2 cup finely chopped tomatoes
• 1/4 cup finely chopped bell peppers (any color)
• 1/4 cup grated carrot
• 1-2 green chilies, finely chopped
• 2 tablespoons chopped cilantro
• 1 teaspoon ginger, finely grated
• Oil, for cooking

Instructions

1. In a mixing bowl, combine the sourdough starter, semolina, and plain yogurt. Mix well until smooth.

2. Allow the batter to rest for approximately 15-20 minutes so that the semolina can take in moisture and become soft.

3. Once the batter has rested, incorporate baking soda and salt into it. Mix well until the baking soda is no longer visible.

4. The topping is prepared by taking the following ingredients and combining them in a bowl: onion, tomatoes, bell peppers, carrots, green chilies, cilantro, and grated ginger.

5. Preheat a non-stick skillet or tawa over medium heat and briefly coat it with oil.

6. Spoon some batter into the skillet and gently spread it out to form a thick pancake.

7. Evenly distribute a portion of the vegetable topping over the batter such that it is still wet.

8. Pour just a little oil around the edges of the uttapam and let it simmer for about 2-3 minutes until the underside is crisp and golden brown.

9. Flip the uttapam carefully, and give the other side a 2-3 minute cook time. You want the vegetables inside to be thoroughly cooked and for the uttapam to be evenly browned when you take it off the heat.

10. With the remaining batter and vegetable topping, repeat the process, serving the dosa hot alongside either chutney or sambar.

Equipment Needed

1. Mixing bowl
2. Measuring cups and spoons
3. Whisk or spoon for mixing
4. Knife for chopping vegetables
5. Cutting board
6. Grater for ginger
7. Small bowl (for vegetable topping)
8. Non-stick skillet or tawa
9. Spatula for flipping
10. Spoon (for spreading batter)
11. Oil brush or spoon (for oil)

FAQ

• Can I use fresh sourdough starter instead of discard? Yes, you can use a fresh sourdough starter. However, using discard helps add tanginess, making it more flavorful.
• Is it necessary to add baking soda?Uttapams are soft and tender, and that’s because of baking soda. It does two things for uttapams: It helps with fluffiness, and it enhances texture.
• What can I substitute for yogurt?
• Are there any vegetable substitutions?Use any vegetables you prefer, such as spinach, corn, or zucchini, to add flavor and nutrition.
• How do I store leftover batter?Keep any extra batter in an airtight container in the fridge for up to 2 days. Give it a good stir before using it again.
• Can I make this recipe gluten-free?Indeed, replace the semolina with the same amount of rice flour or chickpea flour to create a dish that is free of gluten.
• How do I prevent the uttapams from sticking to the pan?Make sure the pan is hot and lightly oiled before you pour in the batter.

Substitutions and Variations

To replace semolina (rava), you can use whole wheat flour or rice flour for a similar texture.
For regular yogurt: Buttermilk or coconut yogurt may be used for a nondairy version.
In place of baking soda, baking powder may be used (at a rate of three times the amount).
For onion: You can use shallots or leeks instead of onion for a unique but still harmonious flavor.
To mimic the heat and flavor of green chilies, use jalapeños or red chili flakes.

Pro Tips

1. Consistency Check Before resting the batter, make sure it has a thick but pourable consistency similar to pancake batter. You can adjust by adding a little water or more semolina as needed.

2. Resting Time If you have additional time, let the batter rest for up to 30 minutes to allow the semolina to fully hydrate, resulting in softer uttapams.

3. Even Cooking When spreading the batter on the skillet, ensure it’s not too thick to allow for even cooking. Using the back of a spoon in a circular motion can help distribute it evenly.

4. Crispy Edges Pouring a little oil around the edges helps create a nice, crispy texture while also preventing sticking. Use a spoon to gently press down on the edges for even browning.

5. Topping Variations For a twist, try adding other toppings like grated cheese or finely chopped spinach to add a different flavor and nutrient boost.