Like uthappam? Try these 5 regional variations
Uthappam, a South Indian breakfast favorite, is a thick pancake made from fermented rice and lentil batter. It is versatile and can be customized with a variety of toppings. Each region in India has its own unique twist on uthappam, giving it a distinct taste and texture. Here are five regional variations of uthappam that showcase the diversity of Indian cuisine.
Karnataka's Rava Uthappam
Rava uthappam is a popular breakfast choice in Karnataka. Unlike traditional uthappam, this one uses semolina instead of rice batter. The semolina gives it a different texture, making it slightly coarse but deliciously crispy on the edges. It is usually topped with onions, tomatoes, and green chilies for an added flavor. Served with coconut chutney or sambar, it makes for a hearty meal.
Tamil Nadu's onion uthappam
Onion uthappam is a staple in Tamil Nadu kitchens. This variation is characterized by finely chopped onions generously sprinkled on the batter before cooking. The onions caramelize slightly while cooking, giving the uthappam a sweet and savory flavor. It is usually served with tomato chutney or coconut chutney, making it even tastier.
Kerala's vegetable uthappam
In Kerala, uthappams are loaded with vegetables such as bell peppers, carrots, and peas. This vegetable uthappam is colorful and nutritious, making it an ideal option for health-conscious people who don't want to compromise on taste. The veggies lend a crunchiness that goes well with the soft base of the uthappam. It is usually paired with spicy chutneys to balance the flavors.
Andhra Pradesh's tomato uthappam
Tomato uthappam from Andhra Pradesh has a tangy twist with tomatoes mixed into the batter or as a topping. The tomatoes lend moisture and tanginess that goes beautifully with the spices used in the preparation. This version is especially loved during the monsoon season when one craves warm comfort food.
Telangana's mixed dal uthappam
Telangana's mixed dal uthappam has a combination of different lentils in the batter, giving it a protein-rich option. The lentils are soaked overnight before being ground into a smooth paste with spices like cumin seeds or coriander powder for added flavor. This variation is usually served with spicy pickles or curd, making it a perfect meal any time of the day.