Belfast Telegraph

UK Website Of The Year

Inspiration for Christmas with Tilda Basmati: South Indian Uttapams

From winter warmers to inspiration for Christmas, its' now easier than ever to be creative this festive season!

Published 11/11/2015

South Indian Uttapams
South Indian Uttapams

Uttapams are fermented rice and lentil delights hailing from South India. Gluten and wheat free, they are an incredibly moreish brunch staple created by Mallika Basu for Tilda Basmati. This recipe is more of an “instant” version, which also doubles up as a handy batter for Indian blinis.

South Indian Uttapams

Makes 8 large pancakes or 20 small blinis

Prep time: 10-15 minutes (plus 60 minutes for soaking rice)

Cooking time: 15 minutes


For the Uttapam

  • 150 gm Tilda® Pure Basmati Rice
  • 50 gm urid dal (skinless mung or mungo beans)
  • 1 cup water
  • 3 tbsp Greek style yoghurt
  • 1 tsp baking soda
  • Oil (sunflower oil spray works well)
  • 1 tsp salt

For the topping

  • 2 medium onions
  • 2 medium tomatoes
  • 1tbsp grated ginger
  • Handful fresh coriander
  • Half tsp chilli powder
  • 2 tbsp sunflower oil
  • Salt to taste


  • If using dry rice, wash it thoroughly with the lentils in a sieve until the water runs clear. Drain, and then leave to soak in a cup of water for an hour
  • To make the topping, slice the onions and tomatoes and combine with roughly chopped coriander. Heat the oil on high, add the onion and ginger and then sauté until golden. Toss in the tomatoes and cook gently until warm and just beginning to disintegrate, then turn off the heat
  • Cook the rice and lentils together until both are tender, then drain
  • Put the rice, lentils and the cup of water into a blender. Add the yoghurt and salt, then blend on the highest setting until you get a smooth batter. Mix in the baking soda and combine until you reach a pancake-like consistency
  • To assemble the pancakes, bring a blini pan or small egg pan to a medium heat with a good spray of oil. Spoon in a small ladleful of the batter, then quickly cover for a couple of seconds. Take the cover off, and little holes should have appeared on the surface when cooked on that side. Carefully flip the blini over and cook the other side for another five seconds
  • Repeat until the batter is all used up. Serve with a spoonful of the onion and tomato mix spread on top, and a chutney of your choice

Online Editors

Your Comments

COMMENT RULES: Comments that are judged to be defamatory, abusive or in bad taste are not acceptable and contributors who consistently fall below certain criteria will be permanently blacklisted. The moderator will not enter into debate with individual contributors and the moderator’s decision is final. It is Belfast Telegraph policy to close comments on court cases, tribunals and active legal investigations. We may also close comments on articles which are being targeted for abuse. Problems with commenting?

Read More

From Belfast Telegraph