Bread Instant Mini Uttapam/Savoury Pancakes

Bread Uttapam finalAbout:

Uttapam is essentially a fermented rice and lentil pancake made tasty by incorporating veggies.

In this recipe Instead of fermented dosa batter I used bread which can be used instantly without any fermentation. This is a very simple recipe. Beat the pancake/uttapam batter then let the batter rest while you chop up the veggies. These are served with a sauce/dips and kids friends too.

Yields – 8 to 10 mini pancakes
Preparation time-15 minutes
Cooking time-15-20 minutes


  • Whole wheat bread-4 slices
  • Thick yogurt/curd-1/2 cup
  • Fine semolina-1/2 cup
  • Rice flour-1/4 cup
  • Water- ½ cup (or as required for blending the batter)
  • Ginger-1/2 inch
  • Green chillies-2
  • Curry leaves- 8-10
  • Salt- to taste
  • Oil- for toasting

For topping:

  • Finely chopped onion-1/2cup
  • Finely chopped bell peppers – 1/2cup (I used Yellow and Red)
  • Grated carrots-1medium
  • Chopped fresh coriander- a handful
  • Chat masala-1/2tsp (optional)
  • Chilli powder-1/2tsp (optional)


For the batter:

  • Take out the bread crusts and break it into small pieces.
  • Combine bread pieces, yogurt, semolina, rice flour, green chillies, ginger , curry leaves and pulse to a smooth batter by adding little water at a time(make sure not to add more water as we need a thick batter for the uttapam)
  • Let the batter sit for 10 – 15 minutes

For topping:

  • In a mixing bowl combine onion, bell peppers, carrot, tomato, chat masala, chilli powder, coriander mix well and set aside.

Bread Uttapam final1

For the uttapams:

  • Adjust the batter consistency by adding water if it’s too thick, add salt mix well.
  • Heat a non-stick pan/tawa on medium heat- grease with some oil and pour a ladle full of batter and spread lightly to a pancake consistency, sprinkle some chopped veggies, drizzle some oil over the edges, cover it with a lid and cook over a medium flame for 2-3 minutes.
  • Flip and let it cook on the other side until cooked.
  • Repeat the same with rest of the batter and veggies.

Serve hot with a unique flavoured Almond curry leaves Chutney.

Almond Curryleaves2


  • For topping the combination of veggies can be personalised as per the taste.
  • Can substitute whole wheat bread to white bread if desired.
  • The batter should be of medium consistency, it should not be too runny or thick
  • If pancakes are not turning as expected feel free to add additional Semolina OR Rice flour

About Chitra Jagadish

My passion for Cooking & love to explore healthy recipes. This blog is a result from it and am here to share 'Recipes for Healthy living'...Its all about 'FOOD and HEALTH'

Posted on February 20, 2015, in Breakfast, Indian, Kids recipes, Main dish. Bookmark the permalink. 13 Comments.

  1. Bread Uthappam is fav:-) I also do this way. Looks delicious C

    Liked by 1 person

  2. Always wanted to try this…Looks fabulous Chitra!!!

    Liked by 1 person

  3. This is a very interesting recipe. I never tried pancakes made with rice and bread and without eggs. Hmm…

    Liked by 1 person

  4. Chitra how on earth do you manage to get such brain waves. My husband likes uttapam and the entire process of soaking, grinding and fermenting puts me off from making it frequently. If I were anywhere close to you I would have given you a tight hug for this recipe. Ty Ty Ty 💕


  5. These look delicious. I would love to make them with fermented batter too. Do you have the recipe for that? Thank you.


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