MasterChef India’s ‘Ranni’ Uttapam Wins Hearts with Unique Flavor; Pooja Yadav Shares Quick and Easy Recipe

For South Indian food lovers, the ‘Ranni’ Uttapam from MasterChef India Season 9 is a must-try. Crafted by Avani and Venu Sharma, this dish earned praise from all four judges on the show. Chef Pooja Yadav has shared a simple, quick recipe that brings this special Uttapam—with its coconut-vegetable curry and floral presentation—right to your kitchen.

What Makes Ranni Uttapam Special
Unlike regular dosas or Uttapams made at home, the ‘Ranni’ Uttapam stands out for its decoration and the tangy-sweet-spicy curry that accompanies it. The perfect batter and the combination of coconut, tamarind, and fresh vegetables in the curry are key to its signature taste. Judges Kunal Kapoor, Ranveer Brar, and Vikas Khanna were impressed by both flavor and presentation.

Perfect Batter for Uttapam
For the batter, soak 2 cups of rice and 1 cup of split urad dal with half a teaspoon of fenugreek seeds. After soaking, grind into a smooth batter and leave it to ferment. Salt can be added to taste. The fenugreek seeds add fragrance and the right texture to the batter.

Vegetable Curry with a Twist
Heat oil in a pan and add a tempering of cumin seeds, mustard seeds, and curry leaves. Sauté chopped onions lightly, then add 1 cup chopped bottle gourd (lauki) or tinda and 1 cup chopped eggplant. Cover and cook on low heat until vegetables are tender.

Special Coconut-Tamarind Paste
In a mixer, blend ½ cup fresh coconut, 4–5 soaked red chilies, and ⅓ cup tamarind water to form a smooth paste. This paste gives the curry thickness, tanginess, and mild heat—the essence of the dish.

Finishing the Curry
Add the coconut-tamarind paste to the cooking vegetables, then season with ½ teaspoon coriander powder, ⅓ teaspoon turmeric, and 1 teaspoon jaggery to balance sweetness and tang. Once it comes to a boil, finish with fresh coriander leaves and remove from heat.

Creating the ‘Floral Look’ Uttapam
Heat a griddle and pour a ladle of batter, spreading it into a circle. For the signature ‘Ranni’ look, place a whole coriander leaf, two curry leaves, and a round slice of carrot in the center to form a flower-like design. Lightly grease and cook on both sides until golden.

Serving Suggestions
Serve the beautifully decorated Uttapam hot with the coconut-vegetable curry. The carrot and coriander garnish make it visually appealing, while the flavorful curry elevates it to a MasterChef-standard dish. Healthy, quick, and delicious, it’s perfect for breakfast, lunch, or dinner.