You've probably eaten South Indian uttapam many times, but this 'desi twist' with potatoes makes it even more special. It's slightly crispy on the outside and incredibly soft on the inside. Whether it's kids or adults, this dish will have everyone licking their fingers. Let's find out how to prepare this delicious breakfast in minutes.

Ingredients for Potato Uttapam:
Raw potatoes: 2 (peeled and grated)
Semolina: 1 cup
Yogurt: ½ cup
Vegetables: 1 finely chopped onion, 1 green chili, some fresh coriander
Spices: ½ teaspoon cumin seeds, a pinch of black pepper, and salt (to taste)
For cooking: a little oil or ghee

Method for making Potato Uttapam:
First, mix the semolina and yogurt well in a large bowl. Now add the grated raw potatoes. Make sure to wash the grated potatoes once with water to remove the excess starch.

Next, add a little water to this mixture to make a thick batter, cover, and set it aside for 10-15 minutes. This will allow the semolina to swell properly, and the uttapam will be soft.

After 15 minutes, add the finely chopped onion, green chili, fresh coriander, cumin seeds, and salt to the batter. If the batter seems too thick, add a little water to adjust the consistency (the batter should be like idli batter).

Now, heat a non-stick pan and lightly grease it with oil. Pour a large spoonful of batter onto the pan and spread it in a circular motion (like an uttapam). Don't make it too thin; keep it slightly thick.

Add a little oil around the edges and let it cook on medium heat. When the bottom layer is golden brown and crispy, carefully flip it over. Cook well on both sides.

And that's it! Your hot and delicious potato uttapam is ready. Serve it with coconut chutney, green chutney, or even kids' favorite tomato ketchup. And if you have a cup of strong tea alongside, the breakfast experience will be even more enjoyable.

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