Add Some Diwali Delight To Your Table With This Diya-licious Twist On Classic Uttapam!

by Mallika Khurana
Add Some Diwali Delight To Your Table With This Diya-licious Twist On Classic Uttapam!

As the crisp autumn air fills with the enchanting aroma of marigold garlands, the soft glow of oil lamps, and the laughter of loved ones, you know that Diwali, the Festival of Lights, has arrived. It’s a time when Indian households come alive with colour, culture, and, of course, culinary delights. And what better way to captivate your taste buds this Diwali than with a recipe that’s as magical as the festival itself – Uttapam! This is no ordinary Uttapam; it’s a creation by the culinary virtuoso, Surabhi Sehgal, that seamlessly blends the time-honored traditions of South Indian cuisine with the vibrancy of Diwali. 

The Perfect Uttapam For Diwali 

As you cook these uttapams on a hot griddle, the aroma of the fermented batter and the sizzle of the fresh veggies will fill your kitchen with the festive spirit of Diwali. Each bite will be a joyful explosion of flavours and textures, making your celebration truly special. So, this Diwali, embark on a culinary adventure and delight your loved ones with Surabhi Sehgal’s Diwali wala Uttapam. It’s a dish that celebrates tradition, embraces innovation, and, most importantly, fills your heart and home with the warmth and joy of the festival. The fresh and colourful veggies bring not only a burst of flavour but also a visually appealing touch to your Uttapam.

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Try This Festive Recipe At Home

diwali recipe
Photo Credits: Surabhi Sehgal/Instagram


  • Carrots
  • Curry Leaves
  • Cucumber
  • Radish
  • 1/4 Cup White Urad Dal
  • 1 Cup Idli Rice
  • 1/4 Cup Poha (flattened rice)
  • 1/2 tsp Methi (fenugreek seeds)
  • Salt to taste


  • Begin by soaking the urad dal, idli rice, and fenugreek seeds (methi) in water for 5–6 hours. This is where the magic begins, as the lentils and rice absorb the water, swell, and become ready for blending.
  • After soaking, wash the mixture thoroughly, and then transfer it to a blender. Add the poha and 1/4 cup of water. The goal is to create a slightly coarse mixture, so blend cautiously. If it’s too thick, don’t hesitate to add more water.
  • Once the batter is blended to perfection, transfer it to a container. Cover it with a lid and let it rest in a warm place overnight. Some recommend using an oven to create an ideal fermentation environment. By the next morning, the batter will have magically fermented. If it hasn’t, give it a few more hours.
  • When the batter is ready, give it a good mix. Add salt to taste and a little water if the batter appears too thick. This step ensures the perfect consistency for your uttapam.
  • Next, spread some oil on a hot girdle and pour some batter on top of it. Spread it evenly with a ladle and start placing the sliced vegetables like diyas.
  • Once it has cooked perfectly, flip it over and cook it from the other side.
  • Finally, plate it nicely with some chutney and enjoy it hot!

Enjoy the experience of crafting this special Uttapam during the Festival of Lights!

Cover Image Courtesy: Surabhi Sehgal/Instagram

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