South Indian Coconut Pancakes

with Homemade Chutney


Uttapam—the savory South Indian pancakes made of ground rice and lentils—require making a batter that ferments over the course of a few hours, giving them their delightful sourness. To cut down on time, a little unfiltered cider vinegar gives this quick batter some tang; sambar powder (a spice blend) and coconut add traditional flavor. Sautéed shallots, curry leaves, and mustard seeds come together in a sweet chutney for topping. Add a squeeze of lime and some chopped cilantro, and dinner is served.

Indian Dinner Appetizer Side Dish Beans/Legumes Soy-Free Nut-Free Gluten-Free Spring Recipes Summer Recipes Winter Recipes Seasonal Menu
2 2
45 min


  1. 1 cup brown rice flour
  2. 1/2 cup chickpea flour
  3. 1/2 cup tapioca flour
  4. 1/4 cup shredded coconut
  5. 1/2 teaspoon baking soda
  6. Salt*
  7. 1 cup rice milk
  8. 6 tablespoons vegetable oil*
  9. 1 tablespoon cider vinegar
  10. 1 cup peas
  11. 1 teaspoon sambar powder
  12. 3 shallots
  13. Curry leaves
  14. 1 teaspoon yellow mustard seeds
  15. 1 teaspoon paprika
  16. Lime
  17. Fresh cilantro
  18. *not included
  19. **one head of garlic included in one of the meal bags
Allergens: tree nuts



Heat the oven to 250°F. Put the rice, chickpea, and tapioca flours in a large bowl. Add the coconut, baking soda, and 3/4 teaspoon salt and whisk to combine. Put the rice milk in a small bowl along with 4 tablespoons oil and the vinegar and whisk to combine. Pour the liquid mixture into the dry mixture and gently stir until just incorporated (it’s ok if there are some lumps). Put the peas and sambar powder in the same small bowl and stir to evenly distribute the powder. Add the peas to the batter and gently fold until they’re just incorporated; let sit.


Trim and peel the shallots; chop them with the curry leaves. Put 2 teaspoons oil in a medium nonstick skillet over medium-high heat. Add the mustard seeds; when they begin to sizzle and pop (almost immediately), add the chopped shallots and curry leaves, the paprika, and a sprinkle of salt. Cook, stirring frequently until the shallots begin to soften, 2 or 3 minutes. Transfer the chutney to a small bowl and wipe out the pan. Rinse the lime and cilantro; cut the lime into wedges; trim and chop the cilantro.


Put 1 teaspoon oil in the same nonstick skillet over medium heat. Pour about a quarter of the batter (a heaping 1/2 cup) into the pan and spread it out to a 6-inch pancake using the back of a spoon. Cook, adjusting the heat as necessary to avoid browning too quickly, until the bottom is golden brown and crisp, 2 or 3 minutes. Flip the pancake over and continue to cook until the bottom is golden and set, 1 or 2 minutes more. Transfer the cooked uttapam to a sheet pan and keep it warm in the oven; wipe out the pan. Repeat with the remaining oil and batter to make 4 pancakes total. Top the hot pancakes with chopped cilantro, and serve with the chutney and lime wedges.