10 Minute Atta Uttapam

Healthy and easy to make atta uttapams are perfect for a quick and easy breakfast. These atta uttapams can be made in less than 10 minutes. Do give this recipe a try, I am sure you will love it.


  • 1½ cup whole wheat flour/atta
  • 1 cup yogurt
  • 1 medium onion (finely chopped)
  • 1 medium tomato (finely chopped)
  • 1 teaspoon fresh coriander (finely chopped)
  • Salt to taste
  • ¼ teaspoon baking soda (optional)
  • 2-3 tablespoons oil/ghee

Note– Please read recipe notes in the end.

Main Types of Equipment Used

Steps In Making Instant Uttapam

  1. For the uttapam toppings in a bowl add chopped onions, tomatoes, fresh coriander and salt and mix until well combined. The toppings for uttapam are ready.
  2. In a large bowl add whole wheat flour, yogurt and water. Now mix till everything is well combined. The batter will have medium consistency. Not very thick nor very thin.
  3. Now add salt and baking soda and mix well. The atta uttapam batter is ready.
  4. Place a non-stick pan over medium flame and add some oil in it. Once the oil becomes hot, add a large spoonful or two of the uttapam batter and spread it evenly. Make sure you do not thin it too much, as uttapam’s are generally thick.
  5. Now top it with the vegetables and gently press them a little with your fingers, so they don’t come out when you flip them.
  6. Cover it with a lid and cook for 2-3 minutes on medium-flow flame or until the bottom is perfectly cooked and light golden in colour.
  7. You will notice the sides will begin to puff a little, which is a sign that the uttapam has cooked from the bottom.
  8. Now with the help of a spatula, gently flip it on the other side and cook for another 2 minutes.
  9. Once done, transfer the uttapams on a plate. Now similarly make the rest of the atta uttapams and serve them hot with chutney or sambhar.

Recipe Notes

  • You can add any veggies of your choice as toppings, like grated carrots, capsicum, bell peppers etc.
  • If you dont have baking soda then you can replace it with eno.
  • Do not make the uttapams very thick as they might remain uncooked.
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