Cheese Uttapam Recipe on a Non-Stick Tawa — Thick, Crispy South Indian Pizza

Uttapam is often described as South India's pizza — a thick, slightly sour fermented rice batter pancake topped with vegetables, cooked until the base is crispy and the top is set with the toppings embedded in the batter. Unlike dosa which is thin and crispy throughout, uttapam has a thick, fluffy interior with a crisp base.

The cheese uttapam variant has become popular in Indian households — grated cheese melted on the toppings transforms the traditional uttapam into a genuinely irresistible fusion breakfast. A well-seasoned non-stick tawa is the right surface — it allows the thick batter to cook through without burning the base.

Ingredients (Makes 4-5 Uttapams)

Batter

•       2 cups idli-dosa batter (fermented, slightly thick — not watery dosa batter) 

Toppings

•       1 small onion, finely chopped

•       1 medium tomato, finely chopped and deseeded

•       1 small capsicum, finely chopped

•       1-2 green chillies, finely chopped

•       Handful of grated carrot

•       Fresh coriander, finely chopped

•       Half cup grated cheese (mozzarella or processed cheese)

•       Chaat masala or salt and pepper

•       Oil for cooking

Method

1.    Heat a non-stick dosa tawa on medium heat. Test temperature: a few drops of water should sizzle and evaporate in 2-3 seconds.

2.    Add a few drops of oil and spread with a paper towel.

3.    Pour a ladle of batter onto the centre. Do not spread — uttapam batter is thick and self-spreads to a circle of 15-18cm. If the batter is too thick to spread naturally, gently push outward once with the back of the ladle.

4.    Immediately scatter toppings: onion, tomato, capsicum, chilli, carrot, coriander over the wet batter surface. Press gently with the back of a spoon so they embed slightly.

5.    Add grated cheese over the toppings. Press lightly.

6.    Drizzle a teaspoon of oil around the edges of the uttapam.

7.    Cover with a lid. Cook on medium heat for 4-5 minutes until the base is golden and the cheese melts from the covered steam.

8.    Open the lid. Check base — should be deep golden-brown and crispy. The top should look set and the cheese melted. Uttapam does not need to be flipped if covered properly.

9.    Slide onto a plate. Serve with coconut chutney and sambar.

Best Non-Stick Tawa for Uttapam 

The Royal Velvet 28cm dosa tawa with 524 reviews is the most validated tawa in the Wonderchef range. The 28cm gives the right surface area for a properly sized uttapam — enough room for the thick batter to spread without filling the entire tawa. Non-stick surface is essential for uttapam because the thick batter stays on the tawa longer than thin dosa batter and would stick on an uncoated surface.

Related Guides

→ How to Make Dosa Batter in a Mixer Grinder

→ How to Make Idli Batter in a Mixer Grinder

→ Rava Idli Recipe Without Fermentation

Frequently Asked Questions

What is the difference between uttapam and dosa?

Uttapam is thick (8-10mm) and set with toppings pressed into the batter, cooked covered on medium heat. Dosa is thin (1-2mm), crispy throughout, spread on high heat without covering. Both use the same fermented rice-lentil batter. Uttapam uses slightly thicker batter and lower heat for longer.

Can I make uttapam with instant dosa batter?

Yes — instant dosa mixes (like MTR or ID brand) work for uttapam. Add slightly less water than the dosa instructions recommend — uttapam batter should be thicker. The fermented flavour will be milder than fresh fermented batter, but the texture works well.

Conclusion

Cheese uttapam is a 10-minute recipe with ready idli-dosa batter — pour, top, add cheese, cover, and let the medium heat do the work. The Royal Velvet 28cm non-stick dosa tawa with 524 reviews handles the thick batter without sticking.

Shop Wonderchef Tawas
Royal Velvet 28cm (Rs.1,299) | Granite 30cm (Rs.1,549) | Bellagio Ceramic 28cm (Rs.1,349).