5 Taste Uthappam | Uthappam Recipe - Cooking From Heart (2024)

Learn how to make hotel style 5 Taste Uthappam recipe with detailed step by step pictures. Easy and quick uthappam recipe, uthappam (5 ways) – perfect South Indian breakfast that doubles up as quick dinner too!

Uthappam is a popular South Indian breakfast made with idli or dosa batter. It is fluffy, soft and thick with a lot of different options for toppings. 5 taste uthappam is my take on the most famous hotel style serving of traditional uthappam recipe with 5 different vegetable toppings on the uthappam. It is served with coconut chutney, onion tomato chutney, tiffin sambar and idli podi.

Uthappam Recipe

Uthappam is usually made with not so fresh idli batter or dosa batter and it is the best way to use up slightly sour batter too. In this hotel style 5 taste uthappam recipe, I will show you how to make chinna vengaya uthappam/pearl onion uthappamm, carrot kothamalli uthappam/carrot coriander uthappam, podi uthappam, tomato uthappam, capsicum uthappam. Read on the post to know about the different uthappam toppings and other variations.

Key Ingredients

Idli Batter or Dosa Batter is the main ingredient and you can use both fresh as well as not-so-fresh, days old batter too. I don’t make specific batter for uthappams and use whatever I have in my fridge. While old idli batter can also make softest and fluffiest uthappams, it is better to fresh dosa batter if you prefer softer uthappam.

Uthappam can be made with any number of vegetable toppings and depending on the preference & availablility, you can pick and choose any of these –

• Grated Carrots
• Sliced Pearl Onions/Finely Chopped Onions
• Finely Chopped Tomatoes (pulp removed)
• Finely Chopped Capscium
• Finely Chopped Coriander Leaves
• Idli Podi
• Grated Cheese
• Pav Bhaji Masala (leftover works too)
• Finely Chopped Mixed Vegetables (Carrots, French Beans, Cabbage – stirfried lightly)
• Any other leftover masala or curry can be used as a topping too

Uthappam Toppings and Varieties

Chinna Vengaya Uthappam/Onion Uthappam is the most popular version. You could use small pearl onions sliced into thin roundels, it is appetizing to look at and also very delicious. Another option is to use very finely chopped regular onions, drizzled all over the uthappam.

Tomato Uthappam is made with finely chopped tomatoes with pulp & seeds. Using ripe red tomatoes makes the uthappam colorful and tasty.

Carrot Cilantro Uthappam is made with a combination of finely grated carrots and finely chopped coriander leaves/cilantro. It is optional to use cilantro and it can be used as a topping on its own.

Capsicum Uthappam is made with finely chopped bell peppers. I used green capsicum but colored bell peppers make it look so appetizing.

Podi Uthappam is yet another popular uthappam recipe and it made with idli podi or any other gun powder that you have handy. Cook this uthappam in sesame oil (nallennai) for a heavenly treat.

You can mix and match any of these toppings and make uthappam. Other popular uthappam recipes included (but not limited to) Onion Podi Uthappam, Onion Tomato Uthappam, Cheese Uthappam, Vegetable Uthappam, Cheese Podi Uthappam and so on.

Tips & Important Notes for Making Uthappam

Uthappam is such a simple, but delicious South Indian tiffin recipe that can also be served as quick dinner. It is beginner-friendly and easy to make as long as you have some idli batter or dosa batter in stock. The below notes and tips are useful when you try this recipe.

Uthappam can be made with fresh as well as old & not-so-fresh batter. In fact, uthappam works the best if you are trying to get over with slightly sour and not so fresh batter in your fridge.

When making an uthappam, never spread the batter on the tawa. Just pour a ladle full of batter and let it settle on its own. The size of the uthappam is directly proportional to the size of the ladle and the amount of batter poured.

To get softer, fluffier uthappams always flip the uthappam after the edges/sides are cooked enough. Cooking the uthappam all the way one side and then flipping it will make it go hard.

Using a cast iron pan helps in getting golden crust for the uthappam and also cooking it to the right level with crispness as well as softness.

Serving Suggestions

5 Taste Uthappam is best served hot with a side of coconut chutney, tomato onion chutney, tiffin sambar, idli podi. Making small uthappams with many different toppings is our guilty pleasure but it also great to make one variety of regular sized uthappams. It remains crisp when hot, but loses its crispness while remaining soft for a few hours. It is better to consume it the same day and cannot be refrigerated or frozen.

Similar Recipes

5 Tate Uthappam Recipe with Step by Step Pictures

First prepare all the vegetable toppings by finely chopping pearl onions/regular onions, finely chopped tomatoes, finely chopped capsicum, finely chopped cilantro, grated carrots – we need ¼ cup or so of each. Also, get 2-3 tablespoon of idli podi or any chutney powder.

Heat a cast iron tawa on medium flame. When hot, drizzle a few drops of oil and rub it all over using an onion. And then sprinkle some water on top, it should sizzle. It tempers the pan and makes it perfect for making uthappam. Pour a small ladle of idli/dosa batter at the center. Do not spread it.

Onion Uthappam

Sprinkle finely sliced pearl onions or regular onions all over and drizzle oil around the edges and on top. As the edges are cooked, it is time to flip it gently.

Cook it on the other side for a minute and flip around again.

When the uthappam is cooked on both sides and is golden, remove from heat.

Capsicum Uthappam

Sprinkle finely chopped capsicum and drizzle oil around, cook on both sides and remove from heat.

Carrot Cilantro Uthappam, Thakkali Uthappam

You can also make 2-3 uthappams at a single time depending on the size of the tawa and size of the uthappam. On one - Sprinkle grated carrots and finely chopped cilantro. On the other – sprinkle finely chopped tomatoes. Drizzle oil around and cook on both sides.

Podi Uthappam

Sprinkle 1-1.5tbsp idli podi on the uthappam and for best taste, use sesame oil on this uthappam. Flip and cook on other side, carefully flip it back. Remove from heat.

Serve hot with a side of chutneys, tiffin sambar and chutney powder.

Recipe Notes

• Recipe for Idli Batter and Dosa Batter.
• Use any finely chopped, grated vegetable depending on the availability and preference as uthappam topping.
• Use small sized ladle or half a ladle of batter for smaller uthappams, especially if making 5 taste uthappam or 7 taste uthappam.

I would be delighted to know if you have tried this recipe, don’t forget to share your feedback and comments below. If you have any questions, you can e-mail me! I am also available on Facebook, Pinterest, Instagram and Twitter 🙂

📖 Recipe