Now that cottage cheese is having its moment, I’ve been looking for ways to enjoy it in dishes that feel familiar and comforting. I especially love using it in Indian recipes for the added protein, convenience, and versatility—it reheats well and works for any meal of the day. This uttapam hits all the right notes: quick, satisfying, and a delicious way to let cottage cheese shine in everyday meals.
The best part? It’s super flexible! You can add a pinch of baking soda for a quick, no-ferment version, or if you have the time, let it ferment in the Instant Pot using the yogurt mode for a more traditional flavor. Just like classic South Indian uttapam, I love to top it with a simple onion-tomato combo, but you can add veggies of your choice, including diced green chilies for some heat.