Poha–Besan Uttapam (Savory Pancakes with Onion & Tomato)

Name: Poha–Besan Uttapam (Savory Pancakes with Onion & Tomato)
Prep time: 10 min
Cook time: 12 min
Total time: 32 min
Yield: Makes 6 small uttapams (serves 2)
Cuisine: Indian
Ingredients: 120 g besan (gram flour); 30 g poha (about 1/2 small bowl), rinsed and drained; 120 g water (plus 15–30 g as needed); 60 g onion, finely chopped; 80 g tomato, finely chopped; 12 g neutral oil (for the pan), plus more as needed; 3 g salt (about 1/2 tsp), to taste; 2 g ground cumin (about 1 tsp); 2 g ground coriander (about 1 tsp); 1 g turmeric (about 1/2 tsp); 1–2 g chili powder, to taste; 2 g baking soda (about 1/2 tsp) (optional, for extra fluff)

Kushal Bhardwaj·32 min·Makes 6 small uttapams (serves 2)

These poha–besan uttapams are quick savory pancakes: crisp and browned on the outside, tender inside, with sweet onion, juicy tomato, and warm spices in every bite. Poha (flattened rice) lightens the texture while besan brings body and a nutty flavor. They’re perfect for a fast breakfast or snack and are especially good with ketchup or any tangy dipping sauce.

Breakfast
Snack
Vegetarian
Quick

32 min total · 10 min prep · 12 min cook · 10 min rest

290 kcal · 11g protein · 40g carbs · 10g fat total

Nonstick or well-seasoned skillet · Mixing bowl · Whisk · Spatula

Ingredients

•120 g besan (gram flour)
•30 g poha (about 1/2 small bowl), rinsed and drained
•120 g water (plus 15–30 g as needed)
•60 g onion, finely chopped
•80 g tomato, finely chopped
•12 g neutral oil (for the pan), plus more as needed
•3 g salt (about 1/2 tsp), to taste
•2 g ground cumin (about 1 tsp)
•2 g ground coriander (about 1 tsp)
•1 g turmeric (about 1/2 tsp)
•1–2 g chili powder, to taste
•2 g baking soda (about 1/2 tsp) (optional, for extra fluff)

Instructions

Make the batter

Rinse the poha in a colander 2–3 times, then drain well. Let it sit 5 minutes; it should feel soft and fluffy, not wet.

In a bowl, whisk besan with 120 g water, salt, cumin, coriander, turmeric, and chili powder until smooth.

Stir in the softened poha, onion, and tomato. Rest 5 minutes so the batter thickens.

Check consistency: it should be like thick pancake batter—spoonable but not runny. If it’s too thick, whisk in 15–30 g more water. If using baking soda, stir it in right before cooking.

Cook the uttapams

Heat a nonstick or well-seasoned skillet over medium heat. Add a thin film of oil.

Spoon batter into the pan (about 2–3 tbsp per small uttapam, or make 1 larger one) and gently spread it into a round about 6–10 mm thick.

Cook until the edges look set/dry and the bottom is deep golden with toasted aromas, 2–4 minutes. Flip and cook the second side until browned and the center feels firm when pressed, 1–3 minutes.

Repeat with remaining batter, adding a little oil as needed.

Serve

Serve hot with ketchup. For extra pop, add a squeeze of lemon if you have it.

Notes

Ketchup pairing tip: push browning—cook on medium until the underside is properly golden; that toasted flavor makes ketchup taste less sweet and more balanced.

If the uttapams stick: the pan isn’t hot enough or needs a touch more oil. Wait until you can see the edges set before flipping.

To bulk it up: add 50–80 g grated carrot or finely chopped bell pepper; keep batter thick.

Storage: best fresh; leftovers reheat well in a dry skillet until crisp.

Ingredients

•120 g besan (gram flour)

•30 g poha (about 1/2 small bowl), rinsed and drained

•120 g water (plus 15–30 g as needed)

•60 g onion, finely chopped

•80 g tomato, finely chopped

•12 g neutral oil (for the pan), plus more as needed

•3 g salt (about 1/2 tsp), to taste

•2 g ground cumin (about 1 tsp)

•2 g ground coriander (about 1 tsp)

•1 g turmeric (about 1/2 tsp)

•1–2 g chili powder, to taste

•2 g baking soda (about 1/2 tsp) (optional, for extra fluff)