Corn uttapam Recipe

Cooking Directions

• STEP 1.To make the batter, soak rice and lentils overnight. Grind them into a smooth paste and let it ferment for 8-10 hours.
• STEP 2.Heat a non-stick pan and pour a ladleful of batter onto it. Spread it in a circular motion to form a thick pancake.
• STEP 3.Sprinkle sweet corn kernels on top and press them gently into the batter. Drizzle some oil around the edges.
• STEP 4.Cook on medium heat until the bottom turns golden brown. Flip the uttapam and cook the other side until cooked through.
• STEP 5.Serve hot with coconut chutney or sambar. Enjoy the delicious and nutritious corn uttapam!

Cooking Tips

• You can add finely chopped onions, tomatoes, and green chilies to the batter for extra flavor.
• Make sure the pan is well-heated before pouring the batter to get a crispy texture.
• You can also add grated cheese on top of the uttapam for a cheesy twist.

Storage and Serving

• Leftover batter can be stored in the refrigerator for up to 2-3 days.
• Reheat the uttapam on a tawa or pan before serving to regain its texture and taste.
• Serve the corn uttapam hot with coconut chutney, sambar, or tomato chutney for a delicious breakfast or snack.