Poha podi uthappam

An instant but healthy recipe for day-9 of the No Veggies, 21-Day Lockdown Series– Poha podi uthappam! Now, this is a very easy dish to make in no time. Everything is instant here!

Uthappam, the savory South Indian pancake, is a breakfast staple. It is loved for its fluffy texture and variety of toppings. But have you ever tried poha podi uthappam? This unique twist incorporates poha (flattened rice) and a flavorful spice mix (podi) for a delightful and slightly healthier alternative to the traditional semolina-based batter.

It is an ideal recipe for breakfast. I have used red poha here. But, you can also replace it with white poha. But red poha is the healthier version of white poha. It is made from red rice. So, it does not undergo any processing like the everyday poha. So, let’s make a healthy breakfast even more healthier by using red poha.

In the process of making poha from rice, the husk as well as the germ layers and the outer bran are removed and is then left to dry. So, there is a slight fermentation process that occurs and therefore it contains gut bacteria which aids in digestion.

Red poha does not undergo excessive processing. So, the outer bran layer is not removed. Therefore because of this reason, it is also rich in fiber, vitamin B, calcium, iron, zinc, magnesium, etc. It also controls blood sugar levels and contains antioxidants. So, this poha podi uthappam is also really healthy.

Red poha is a good source of carbohydrate. So, weight watchers can have a guilt free poha meal as it is very healthy and is also low in calories. Plus it keeps you full for a long time because of its fiber content. So, it is ideal for breakfast. You can also have it in the evening as a light meal.

Podi, the spice mix, is the heart and soul of this uthappam variation. Traditionally, we make podi with a combination of lentils, dals, chilies, and spices, all dry roasted and ground into a flavorful powder. This adds a depth of flavor and a pleasant kick to the uthappam that you won’t find in the regular version.

I have just topped the uthappam here with podi and onions. You can also top it with some mixed vegetables for a complete meal. So, here is a healthy breakfast recipe with no veggies for you. And guess what? It is tasty too! Serve it along with coconut chutney or sambar. Let’s start cooking this amazing breakfast! Stay safe, stay healthy! Happy cooking and eating!

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Poha Podi Uthappam

Abhipriya Raghav
A healthy and a quick breakfast recipe made with red poha.
Prep Time 20 minutes
Cook Time 7 minutes
Total Time 27 minutes
Course Breakfast
Cuisine Indian
Servings 2 servings


  • 1/2 cup red poha
  • 1/2 cup chiroti rava / fine rava
  • 1/2 cup curd
  • 1/2 cup water, or as required
  • salt, as per taste
  • idli-podi, as required
  • 1/2 cup chopped onions, optional
  • oil, to cook


  • Wash and soak the red poha in enough water for 10 minutes.
  • After 10 minutes, drain the water and transfer it to a mixer grinder and grind it to a smooth paste using only little water.
  • Transfer it to a bowl.
  • Add the chiroti rava, curd and salt to the red poha paste. Mix everything.
  • Add 1/2 cup water or as required to make a smooth batter which is thicker in consistency than normal dosa batter. Let the batter sit for 10 minutes.
  • Heat a iron or non-stick tawa on medium flame.
  • Spread some oil on the tawa.
  • Pour a ladle full of batter on the tawa. Do not spread it. Smear some oil on the edges.
  • Add some chopped onions on top of the uthappam. Add 2 tsp of idli-podi or as per taste.
  • Cook the bottom side for 2-3 minutes and flip the uthappam to cook the other side also for 2-3 minutes. Smear some more oil to cook the other side.
  • Serve hot with chutney or sambar.


  • Red poha can also be replaced with the everyday white poha.
  • While preparing the batter, add water adjusting to the consistency.
  • The batter should be thicker than the normal dosa batter.
  • Do not spread the batter on the tawa. Uthappam is quite thicker than normal dosa.
  • Gingelly oil can also be smeared on the podi before flipping the uthappam. Gingelly oil gives a very nice flavor to it.
  • Adding onion is optional.
  • The amount of idli-podi added is as per taste of the individual.
  • Let the batter rest for 10 minutes, before making uthappam. If the batter becomes too thick, then add some water to dilute.
  • Onions can also be added along with the batter.
Keyword indian, Lockdown Series, podi, poha, south Indian, uthappam