Quick and easy uttappa recipe

This is an instant uttappa recipe. There is no need to ferment the batter for this quick and easy uttappa recipe. This quick and easy uttappa recipe can be easily made in just 15 to 20 minutes. The recipe that I am sharing here is sooji uttappams

There are many variations to this dish and is usually made by soaking and fermenting the ingredients, but here I am sharing a very simple easy and instant recipe which can be made with less and readily available ingredients . This is quick and easy uttappa recipe which requires no soaking or fermenting of the ingredients.

These quick and easy uttappa recipe can be had with coconut chutney. And also with peanut chutney. Here I will share the recipe of coconut chutney. You can also have Ginger teaby the side.


For the batter

  • Sooji/Semolina – 2 cups
  • Curd – 1 cup
  • Water – 2 cups
  • Salt – ½ tsp
  • Baking soda – just a pinch
  • For the toppings
  • Onions- 2 medium sized finely chopped
  • Tomato – 1 finely chopped
  • Green chilli – 1 finely chopped.
  • Oil for roasting the uttapams

For the chutney

  • Mint leaves – 5 to 6 sprigs
  • Coriander leaves –  1 cup or about a handful
  • Fresh coconut – 1 cup thinly cut or grated
  • Ginger – 1 inch piece peeled and chopped
  • Green chillies – 2 medium sized green chillies chopped
  • Sugar – 1 tsp
  • Salt – about 2 pinches
  • Curd – 1 tsp


To make the batter

Take a big bowl and add 2 cups of semolina or sooji to it , then to it add 1 cup of curd and mix it well. make sure that there are no lumps in the batter the sooji or semolina will absorb the curd and become thick , use a whisk to mix the batter properly . now add 2 cups of water and mix it well with the help of a whisk to form a lump free batter , add ½ tsp salt and about a pinch of baking soda . you can adjust the salt as per your taste now mix this well and keep it aside for 5 to 10 minutes . after 5 to 10 minutes if the batter is too thick add about 1 tbsp of water to it , we don’t need a very runny batter , the batter for uttapams is not runny but of thick pourable consistency .

To make the toppings

Take two medium sized onions  peel and chop them finely and keep aside . then take 1 tomato and finely chop it . then take 1 green chilli and finely chop it .

You can keep these topping separately or you can mix them in bowl .

For mixing them put all the chopped ingredients in a bowl and mix them well and keep them ready .

I prefer to mix the toppings because they are easy to apply on the uttapams while roasting them.

To roast the uttapams .

Put the ladle inside the batter mixture and mix it well .

Put a tawa or flat pan on to the stove preferably non stick

And let it heat up , once it heats up just apply two drops of oil on top of it and spread it evenly to coat the pan and make it ready to roast the uttapams .

Once the oil heats up . take a ladle full  of batter and put it on the pan, put half a ladle more if you want . now immediately spread it by rotating the ladle gently in a circular motion in just one direction . make a medium sized circle not too thin nor too thick.

Now take the toppings mixture in your hands and put on top of the uttappa and spread it evenly .

Then add ½ tsp oil on top of the toppings , use a spatula to press it into the uttapams .

This will take about 2 minutes , after two minutes put the spatula under the uttapam and see if its leaving sides . if it does leave the sides then very carefully flip it on the other side and roast .

If the uttapam doesn’t leave the sides. Then let it cook for at least a minute more , and flip it carefully turning it. Use a spatula with a bigger surface area and thin sides so that its easy to handle the uttapams , using a very thing spatula may break the uttapams while flipping them .

Be very careful while flipping them. As they may break or the topping may come out. Hence, it is very essential to press the toppings, with the help of spatula. as soon as you put them and put oil on them. Putting oil on the toppings before pressing it , wont let the batter stick onto the spatula .

Once they are done on the other side which take about 1 to 2 minutes . again put the spatula beneath the uttapams move it to see if the uttapam leaves the sides and then very gently flip if on the other side . if the topping is properly roasted and cooked the spatula will move freely beneath the uttapam , but if the topping is loose we will have to cook it more for a minute then gently move the spatula from beneath and carefully flip the uttapam so that it doesn’t break and the toppings don’t stick to the tawa / pan and wont come out .

There are only two flips. Once you flip it back to the original position that is the toppings side facing up , you can also add grated cheese at this moment and make it cheese onion uttappa.

Once done take it out on a plate with the toppings on the up side. Make rest of the uttappams in the same way , starting by brushing just few drops of oil not much and then repeat the process , sometimes the tawa becomes greasy after making the first uttapam that you don’t have to brush it with oil before making the next one .

You can add variations to the prepared uttappa  as you like. Sometimes I like to apply schezwan sauce or chilli sauce on top of it and add grated cheese on top of it. Sometimes I apply very little tomato sauce and spread it evenly and add cheese slices or grated cheese on it.

But mostly I like to eat it as is with coconut chutney . It  tastes best with coconut chutney.

To make the coconut chutney

Take about 5 to 6 sprigs of mint leaves , about a handful of coriander leaves , 1 inch piece of ginger peeled and chopped , 2 green chilles roughly chopped , 1 tsp of sugar , about 2 pinches of salt , and 1 tsp of curd . add 1 cup of fresh coconut thinly sliced or grated .

Take all the above ingredients in a blending jar and blend it into a smooth paste . make sure that there are no lumps , for that don’t add any water while blending in the beginning . if the chutney is too coarse add about 2 tsp of water and blend it into a nice and smooth paste . don’t make it too runny and neither too thick and your coconut chutney is ready to be served with hot uttappams