Roasted Mushroom Uttapam Recipe

Prepare mushrooms

Preheat oven to 220°C (425°F) if you prefer oven-roasting, or plan a skillet roast on medium-high heat. Toss sliced mushrooms with 1 tbs vegetable oil, minced garlic, soy sauce, lemon juice, 1/2 tsp salt, and 1/2 tsp black pepper in a bowl until evenly coated.

Roast (oven method)

Spread mushrooms in a single layer on a rimmed baking sheet lined with parchment. Roast 12–18 minutes, stirring once halfway, until edges are golden brown and moisture is mostly evaporated. If using butter, add it in the last 2 minutes and toss to glaze.

Pan roast (stovetop method)

Heat a large skillet over medium-high heat. Add 1 tbs oil and when hot add the mushroom mixture in a single layer. Let mushrooms sear without crowding for 2–3 minutes, then stir and continue cooking 6–8 minutes until deeply browned and reduced. Add butter during the last minute if using. Remove from heat and stir in 2 tbs chopped cilantro. Set aside to cool slightly.

If batter is very thick, whisk in up to 1/4 cup water to reach a slightly thick pancake-batter consistency (should pour slowly but hold some body). Taste and add 1 tsp salt if batter is bland.

Have all vegetable toppings (onion, tomato, carrot, green chilli, curry leaves, cilantro) chopped and ready in a small bowl beside the stove.

Heat pan

Heat a heavy nonstick skillet or cast-iron griddle over medium heat. Sprinkle a few drops of water — it should sizzle and evaporate within a second or two. Reduce heat to medium-low for cooking so uttapam cooks through without burning.

Grease pan

Add about 1/2 tbs oil or ghee and spread with a paper towel or brush to coat the surface evenly.

Pour batter

Pour a ladleful (about 1/3 cup) of batter onto the pan and gently spread into a round 5–6 inch (12–15 cm) circle by moving the ladle in a small outward spiral — don’t make it too thin; uttapam should be thicker than a dosa (~1/4 inch).

Add toppings

Immediately sprinkle a thin layer of chopped onions, tomatoes, grated carrot, green chilli, and a few chopped curry leaves over the wet batter. Press them gently so they adhere. Scatter 2–3 tbs of the roasted mushrooms evenly over the top. Sprinkle a pinch of salt around the exposed batter if desired.

Cook covered

Cover the pan with a lid and cook on medium-low for 4–6 minutes, until the edges look set and the surface bubbles are mostly cooked through. Check after 4 minutes; the underside should be golden brown.

Finish

Drizzle another 1/2 tbs oil or ghee around edges and on top, then flip the uttapam carefully using a spatula. Cook uncovered for 1–2 minutes on the second side to lightly brown. If you prefer the mushrooms a touch toasted on top, flip again for 30 seconds so the mushroom side touches the pan briefly (use low heat to avoid burning vegetables).

Temper (optional)

If using mustard seeds, heat a small tsp oil in a tiny pan, add mustard seeds and let them pop, then pour this tempering over the finished uttapam for aroma.

Repeat with remaining batter, adding oil as needed. Top each uttapam with remaining chopped cilantro and an extra spoonful of roasted mushrooms before serving.

Serve hot with coconut chutney and sambar on the side. Leftover roasted mushrooms can be refrigerated for up to 3 days and reheated in a skillet before using as topping.