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Cheese Uttapam
Lunch • India
How to Make Cheese Uttapam (Traditional & Healthy Version)
Cheese Uttapam is a delicious and nutritious variation of the classic South Indian uttapam, a thick, savoury pancake made from fermented rice and urad dal (split black gram) batter. Originating from Tamil Nadu and popular across the southern states, uttapam is often enjoyed as a wholesome breakfast or lunch. Adding cheese gives it a modern twist, making it even more appealing to both adults and children. The combination of melty cheese with crunchy vegetables and aromatic herbs atop a soft, tangy uttapam creates a vibrant flavour profile. In India, uttapam is typically served with coconut chutney and sambar, especially during festivals like Pongal and Navratri, when vegetarian dishes are preferred. Cheese Uttapam is a perfect lunch option for busy weekdays, offering a balance of protein, fibre, and healthy fats. The dish is customizable—choose your favourite regional vegetables or experiment with different Indian cheeses. Its roots in traditional South Indian cuisine make it a staple in many households, enjoyed for its taste, nutrition, and cultural significance.
Ingredients(for 1 medium uttapam per person)
- 2 cups Fermented dosa batter (Made from rice and urad dal; known as 'batter' in South India)
- 1/2 cup Grated paneer (Indian cottage cheese)
- 1/2 cup Low-fat processed cheese (Amul or Britannia)
- 1/2 cup Onion (Finely chopped; 'pyaz')
- 1/2 cup Tomato (Finely chopped; 'tamatar')
- 1/2 cup Capsicum (Green bell pepper; 'shimla mirch')
- 1 Green chilli (Finely chopped; 'hari mirch') - optional
- 2 tbsp Coriander leaves (Finely chopped; 'dhaniya')
- to taste Salt (Preferably Himalayan pink salt)
- 1 tbsp Oil (For greasing the tawa; use cold-pressed oil)
Instructions
- 1
Prepare all vegetables: finely chop onion, tomato, capsicum, green chilli, and coriander leaves. Grate paneer and cheese.
5 minutes
Use fresh, seasonal vegetables for best flavour and nutrition.
- 2
Heat a tawa (griddle) on medium flame. Grease lightly with oil.
2 minutes
Ensure the tawa is evenly heated to avoid sticking.
- 3
Pour a ladleful of dosa batter onto the tawa. Spread gently to form a thick circle (about 6 inches diameter).
2 minutes
Do not spread too thin; uttapam should remain fluffy.
- 4
Immediately sprinkle chopped onion, tomato, capsicum, green chilli, and coriander leaves evenly over the batter.
3 minutes
Press veggies gently into batter for even cooking.
Why This Dish is Healthy
This Cheese Uttapam recipe is a healthy choice thanks to its high protein content, fibre-rich vegetables, and probiotic benefits from fermented batter. It’s easily customizable for weight loss or diabetes management by choosing low-fat cheese and adding more veggies. Uttapam is filling yet light, making it ideal for lunch without causing sluggishness. The use of minimal oil and fresh ingredients ensures nutrient density and lower calorie count, perfect for calorie-conscious individuals.
Cheese Uttapam combines the benefits of fermented batter (rich in probiotics for gut health), paneer (high in protein and calcium), and vegetables (providing fibre, vitamins A, C, and minerals). Using low-fat cheese and cold-pressed oil reduces saturated fats, making it heart-friendly. The dish provides balanced macros—protein from paneer and cheese, complex carbs from rice and urad dal, and healthy fats from minimal oil. The addition of vegetables boosts antioxidants and dietary fibre, supporting digestion and immunity.
Pro Tips
- 💡Tip 1: Use fermented batter for authentic taste and probiotic benefits.
- 💡Tip 2: Mix veggies just before cooking to retain freshness and crunch.
- 💡Tip 3: Cover tawa while cooking to ensure cheese melts and veggies cook evenly.
Storage & Serving
Store leftover uttapam in an airtight container in the refrigerator for up to 24 hours. Reheat on tawa or microwave before serving. Avoid freezing as texture may deteriorate.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 280.0 kcal |
