Vegetable uttapam

Name: Vegetable uttapam
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2 portions

Thick South Indian pancakes made from fermented rice and urad dal batter, topped with onion, tomato and capsicum.

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Portions

Ingredient quantities update automatically. Cooking times may need a little adjustment when you change the batch size.

Only swaps that keep this recipe pregnancy-safe are offered. Allergen information below updates when you choose one.

For 2 portions. Tick items as you go — nothing is changed for anyone else.

This recipe contains foods that can contribute to a varied and balanced diet during pregnancy.

Step 1. Mix the chopped onion, tomato, capsicum, green chilli and coriander together with a pinch of salt.
Step 2. Heat a tawa (griddle) and pour a ladleful of batter, spreading gently into a thick circle (thicker than a dosa).
Step 3. Scatter a spoonful of the vegetable mixture over the top and press lightly with the back of a spoon.
Step 4. Drizzle oil around the edges, cover and cook for 2–3 minutes until the underside is golden.
Step 5. Flip carefully and cook the vegetable side for a further 2 minutes until cooked through.
Step 6. Repeat with the remaining batter and serve hot with chutney or curd.

No declarable allergens in the ingredients as currently selected.

Ingredient brands and substitutions can change allergen content. Always check the labels on the products you buy.

Wash vegetables and fruit thoroughly in clean running water before cooking, and use safe drinking water (boiled, filtered or otherwise treated) for cooking and drinking.
Cook eggs, chicken, mutton and fish right through — no pink meat and no runny yolks.
Refrigerate cooked food within two hours (within one hour in hot weather) and keep the fridge at 5°C or below.
Keep cooked rice out of the danger zone: cool it quickly, refrigerate promptly and reheat only once until piping hot.
No alcohol is used in this recipe.

No common declarable allergens are listed in this recipe's ingredients.

Ingredient brands and substitutions can change allergen content. Always check the labels on the products you buy.

A daily folic acid supplement is widely recommended before conception and through early pregnancy to help prevent neural tube defects. Folate-rich foods do not replace the supplement. Ask your doctor which dose applies to you and follow your national health authority's guidance.
Vitamin D and iron requirements vary with diet, sunlight exposure and health conditions. Ask your doctor whether you need a supplement and follow your national health authority's guidance.
There is no known safe level of alcohol in pregnancy, and most guidance suggests keeping caffeine to around 200 mg a day. Recipes here contain no alcohol.

Dietary Guidelines for Indians — ICMR — National Institute of Nutrition, reviewed 10 September 2026
Eat Right India — safe and wholesome food — Food Safety and Standards Authority of India (FSSAI), reviewed 10 September 2026