Thursday, September 15, 2011

Vendhaya (Methi) Uthappam

Let me introduce you all to this very healthy and easy to make Uthappam! This is an uthappam recipe I have grown up with and is popular only among our families. So to say around the community of 18 villages from where my ancestors originate! This variety is not so popular outside of our families, so you might not have heard of this much elsewhere!

Here I am unleashing our families secret to the world:-)! Hope you all learn to make this right and enjoy the goodness of this simple and easy food! I am saying "right" because it takes a few couple of tries before you can actually perfect the proportions. Here, I am not going to be using exact measurements but only approximate measures...


- 2 cups Idli rice or boiled rice
- 1 tight fistful of methi seeds (fenugreek seeds). This will be approximately a little less than 1 tbsp
- 1 tbsp of Urad dhal
- Salt to taste

Prep time: 3 to 4 hours soaking                    Cook time: 2 to 3 mins per side
                12 to 16 hours of fermenting


- Soak the rice, methi seeds, urad dhal all together for 3 to 4 hours
- Grind them together into a smooth batter. If you grind them coarse, the texture of the uthappam will become hard.
- Let them ferment well for about 12 to 16 hours. Do not add salt.

Making the Uthappam:

- Take as much batter as necessary, add water and salt and bring it to a dosa batter consistency. It should not be as thick as idli batter neither too liquid.
- Pour a laddle or two of the batter on a dosa tawa and spread it into a small circle. Do not spread it thin. Uthappam is thick anytime.

- Pour a few drops of sesame oil around the edges of the uthappam and let them cook for a couple of minutes on either side.

- Healthy vendhaya uthappam tastes best with sambhar or chutney powder.

Foot notes:

- If the uthappam turns out to be soft and fluffy while making and not tough, you have got the right consistency.
- Using sesame (gingely) oil enhances its flavour. If the batter is well fermented, you will find those small holes forming on the uthappam.

This recipe is participating in:


  1. We too make vendhaya idli with approximately the same proportions.. do check it out in my space...
    Krithi's Kitchen
    Event: Serve It - Steamed

  2. hey makes good idlis too! my MIL too does it with this batter! glad to know u use this method as well! u hv a lovely blog...i follow it and loved those stuffed bhindi fry!

  3. i totally forgot about this healthy breakfast...thanx for sharing will try this for sure..

  4. haven't heard abt this.. absolutely new to me.. will try this soon..

  5. Thanks for visiting and for commenting on my blog ..... u too have a nice blog ... will be following u .....

  6. A healthy utthapam.Ur blog is too nice.
    B/w u've askd abt the shop where murruku sandwich is available in chennai in priti's space na,since i use to have it regularly in chennai i tell u.The shop which i use to go is in vepery near to central station.Shop name is KESHAV CHATS opp to guru shree girls college.

  7. oh...thanks Sudha for that info and also clarifying on the sagoo idli!A must try idli! Happy to follow ur blog join me in my journey as well:-)

  8. I could gobble at least 3 in one go:) Delcious it looks!

  9. thanks aipi...u sure does taste great! the secret to a tasty vendhaya uthappam is to let it ferment well. the well fermented it is, the tastier it gets!