uttapam

American  

[oo-tuh-pahm] / ˈu tə pɑm /

noun

1. a large, slightly thick pancake from southern India, made from a fermented batter of rice and lentil flours and usually topped with or incorporating onions, chiles, tomatoes, or other vegetables.

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Etymology

Origin of uttapam

First recorded in 1975–80; from Tamil, Malayalam ūttapam “raised pancake”

Example Sentences

Jayam’s Tiffins & Thali does southern Indian cuisine, including its specialty: uttapam, a thicker version of dosa.

From Seattle Times

Amma Vegetarian Kitchen is all about the food — crepelike dosas, made from a batter of fermented rice and lentils, and pancake-esque uttapam — whose taste testers include the mother of owner Saku Nair.

From Washington Post

If I’m not getting the feast, I’m requesting uttapam, crisped on the griddle and best laced with onions and chiles, or one of the many dosas, maybe a golden scroll with a filling of potato, onion and green peas, the owner’s favorite.

From Washington Post

Dosas and uttapam $8.50 to $10.50.

From Washington Post

The list retains lots of vegetarian dishes, including my favorite toss of cauliflower and bell peppers freckled with wild onion seeds, and miniature uttapam whose charred vegetable toppings turn the lentil-rice cakes into edible mosaics.

From Washington Post