Onion Tomato Uthappam Recipe and Plain Uthappam Recipe are my mom’s favorite recipes. Instead of regular dosas she likes to make Uthappams for herself.
Personally, I like both Uthappams and Dosas. The difference between Uthappams and Dosas is that Uthappams are slightly thicker than Dosas.
There are different varieties of Uthappams like: Onion Tomato Uthappams, Onion Uthappams, Tomato Uthappams, Cheese Uthappams, Masala Utthappams, Mix Veg Uthappams, Butter Uthappams etc. Like Dosas, Uthappams also are served with coconut chutney and sambhar.
To make Onion Tomato Uthappams you will need:
- 2 cups dosa batter
- 1 cup finely chopped onion
- 1 cup finely chopped tomato
- 1 green chili finely chopped
- 1/2 cup finely chopped coriander leaves (optional)
- ghee or butter
- pav bhaji masala or sambhar masala (optional)
How to make Onion Tomato Uthappams:
- First make dosa batter. You can read this link for making the dosa batter: How to make Dosa Batter
- You could also use leftover dosa batter.
- Mix the chopped onions, tomatoes, green chili, coriander together in a bowl.
- Heat a griddle or non stick tava. Take 1 ladle of uthappam batter and spread it in a circle on the tava similar to the way you would make a dosa. Only the quantity of batter will be more than what you would normally use for a dosa.
- The uthappam should be thick.
- Top the uthappam with the onion, tomatoes and chili mixture.
- I did not use coriander leaves as my hubby does not like coriander leaves.
- Sprinkle pav bhaji masala or sambhar masala on top of the veggies and utthapam.
- Add some ghee or butter on the sides and top of the uthappam.
- Turn the uthhapam when the base is cooked.
- Apply some ghee/butter on the cooked side.
- The onion tomato side is getting cooked now. Flip when this side also gets cooked.
- Flip again if you see the first side is not cooked or browned.
- When the uthappams are crisp and cooked on both sides, then serve the uthappams hot with hot sambhar and coconut chutney. You could also serve it with curd chutney or simple sweetened or plain curd.
- I had no coconut chutney and sambhar, so i served it with tomato sauce.
Few points for Onion Tomato Uthappam:
- Cook on a low to medium flame. Utthapams take a little more time to cook than dosas, as they are thick.
- I have had uthapams in a couple of restaurants where the outside was crisp and cooked but the inside of the uthappams were not cooked. I could literally taste the batter. You don’t want your uthappams to taste like this. So avoid cooking on a high flame.
- You could also use oil instead of butter or ghee. But the uthappams taste better when made with ghee or butter.
Onion Tomato Uthappam Recipe details below: