Cottage Cheese Uttapam
If you're looking for a delicious new way to enjoy cottage cheese, this recipe is just for you! This Instant Cottage Cheese Uttapam is one of my favorite ways to use this high-protein ingredient.
- ¼ cup mung dal
- ¼ cup urad dal
- ¼ cup basmati rice
- ¼ teaspoon fenugreek seeds (optional)
- 2 cups water (for soaking)
- ¾ cup low-fat cottage cheese
- ½ cup water (for grinding the batter)
- ½ teaspoon cumin seeds
- 1- inch piece of ginger
- 1 green chili
- 1 teaspoon kosher salt
- ¼ teaspoon baking soda
- 1 small red onion (finely diced)
- 1 tomato (finely diced)
- ¼ cup chopped cilantro
- Rinse and soak the mung dal, urad dal, rice, and fenugreek seeds in warm water for 30 minutes or in room-temperature water overnight.
- Drain out the soaking water completely.
- Add the soaked dal and rice to a blender along with cottage cheese, water, cumin seeds, ginger, green chili, and salt.
- Blend into a smooth batter.
- Stir in the baking soda just before cooking.
- Before making each uttapam, preheat the cast iron pan over low to medium heat for a few minutes. Sprinkle a few drops of water, if it sizzles and evaporates quickly, the pan is ready. Lower the heat, wipe the surface with a damp paper towel, then rub half an onion dipped in oil across the pan. This helps cool the surface slightly and creates a natural non-stick layer.
- Pour about ½ cup of batter for each uttapam, spreading it slightly to form a 7-inch round.
- Sprinkle chopped onion, tomato, and cilantro on top. Gently press down the toppings with a silicone spatula. Cook on low-medium heat for 3 to 4 minutes and then carefully flip the uttapam over.
- Cook for an additional 2 to 3 minutes or until the veggies start to get a slight char. Take out the Uttapam from the hot pan.
- Repeat the process of making Uttapam with the remaining batter. Makes 4 uttapam.
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Now that cottage cheese is having its moment, I've been looking for ways to enjoy it in dishes that feel familiar and comforting. I especially love using it in Indian recipes for the added protein, convenience, and versatility; it reheats well and works for any meal of the day. This uttapam hits all the right notes: quick, satisfying, and a delicious way to let cottage cheese shine in everyday meals.
The best part? It's super flexible! You can add a pinch of baking soda for a quick, no-ferment version, or, if you have the time, let it ferment in the Instant Pot in yogurt mode for a more traditional flavor. Just like classic South Indian uttapam, I love to top it with a simple onion-tomato combo, but you can add veggies of your choice, including diced green chilies for some heat.
I find myself coming back to this recipe again and again, especially on busy days when I need a nourishing lunch or a last-minute dinner idea. It pairs perfectly with piping hot sambar or a side of coconut chutney.
Testing Notes
- The first time I tested these Uttapams, I skipped the baking soda and found them a bit dense. While you can ferment the batter for a naturally airy texture, let's be real, most of us don't always have the time to plan ahead. I really wanted this to be a quick, no-fuss meal you can whip up on the fly. So I added a little baking soda, and it worked like a charm! You can also use Eno (fruit salt) if that's what you have on hand.
- The pan will naturally get a little messy from the veggies caramelizing on top of the uttapam. Just lower the heat and give it a quick wipe with a damp paper towel between each one, as it helps keep things clean and prevents sticking for the next round.
- Cottage Cheese: The star ingredient that adds protein and a subtle tang to the batter. It blends smoothly with the lentils to create a rich, creamy texture-no fermentation needed!
- Lentils: This recipe uses a mix of mung dal (moong dal) and urad dal, which soak faster and create a soft, creamy texture in the uttapam. They're also a great source of plant-based protein.
- Rice: A small amount of basmati rice or any short-grain white rice helps add structure and a light crispness around the edges.
- Spices: We use whole cumin seeds for a warm, earthy flavor, along with fresh ginger and green chili for a subtle kick. You can always adjust the spice level to your taste.
- Toppings: Classic toppings like finely diced red onions, tomatoes, and cilantro add to the flavor even more when caramelized. Add chopped green chilies on top if you like for an extra punch of heat.
These uttapams are perfect on busy days as a wholesome lunch or a quick dinner. They pair beautifully with coconut chutney or piping hot sambar. You can also make them plain and serve with your favorite curry or dal. For an extra boost of protein, I sometimes pour a whisked egg over the top while cooking.
