WeeknightOctober 14, 2026 · vegetarian
Uttapam from leftover dosa batter
Same dosa batter from yesterday's lunch, now a thick savory pancake loaded with onion, tomato, chili and podi. One batch, a week of quick lunches.
- Prep
- 5 min
- batter made in advance
- Cook
- 15 min
- Total
- 20 min
- Serves
- 2
Dosa batter chronicles, part two. Really milking this dosa batter meal prep. It's the same batter from lunch the day before, but now I'm making it into a thick savory pancake. One-time effort is really paying off this week for quick lunches.
I like how when we make pancakes in America we eat them browned side up, but uttapam, which is just a savory pancake, we eat upside down. Honestly, which way is up?
How it came together
Uttapam from leftover dosa batter
What you'll need
Batter
Toppings
To finish
How to make it
- 1
Loosen the batter with a few tablespoons of water, like you would with pancake mix. Test what works for you.
- 2
Stir in a pinch of baking soda for extra lift.
- 3
Pour into a hot pan and top with onion, tomato, cilantro, green chili and podi masala.
- 4
Cook until bubbles form on the surface, it dries out on top and browns on the bottom. Just like a pancake.
- 5
Drizzle with serrano hot sauce and ketchup, and add more green chutney.
Sean's tweaks
- Cast iron gives the crisp edges and fluffy middle. Non-toxic and does an excellent job.
- This is the same batter as the banana leaf dosa lunch. One batch, frozen in portions, covers a week.
Good to know
- American pancakes get eaten browned side up. Uttapam, which is just a savory pancake, gets eaten upside down. Which way is up is your call.
More to cook
Made it? Tag @betterthantakeout.food so we can see.