Uttapam Batter

• Use uttapam batter to make traditional South Indian uttapam by spreading it on a hot griddle and topping it with chopped vegetables like onions, tomatoes, and chilies.
• Prepare mini uttapams as a kid-friendly snack or party appetizer by pouring small portions of the batter onto a pan and adding toppings of your choice.
• Create fusion dishes by using uttapam batter as a base for savory pancakes topped with cheese, herbs, or even leftover stir-fried vegetables.
• Make dosa-like thin crepes by diluting the batter slightly and spreading it thinly on a hot skillet for a crispier texture.
• Use the batter to prepare idli or steamed rice cakes by pouring it into idli molds and steaming for a soft, fluffy result.
• Experiment with uttapam batter to make gluten-free wraps or flatbreads by cooking it without toppings and using it as a base for sandwich fillings or curries.

• Provides a good source of carbohydrates and protein, thanks to its base of rice and lentils, making it a balanced option for energy and satiety.
• Naturally fermented, which can support gut health by introducing beneficial probiotics into the diet.
• Gluten-free, making it suitable for individuals with gluten sensitivities or celiac disease.
• Versatile in cooking, as it can be used to make savory pancakes topped with vegetables, herbs, or spices for a nutrient-packed meal.
• Low in fat and easy to digest, making it a light yet filling option for breakfast, lunch, or dinner.

Store uttapam batter in an airtight container in the refrigerator to maintain freshness for up to 3-4 days. If you need to keep it longer, freeze the batter in portioned containers for up to 1 month. Thaw frozen batter in the refrigerator overnight before use, and stir well before cooking. Avoid leaving the batter at room temperature for extended periods to prevent spoilage.