masala uttapam recipe with step by step photos – a tasty variation of uttapam made with spiced potato masala, onions, tomatoes and spices. these are also known as sandwich uttapams and taste too good.

idli, masala dosa and uttapam are made as a weekend breakfast and i make many recipes with leftover batter like kuzhi paniyaram, sweet paniyaram, punugulu. this masala uttapam is one such recipe. this recipe of sandwich uttapam as we call is served in the some udipi hotels in mumbai-pune and is also made by the street food vendors.

you can easily make the uttapams with leftover idli or dosa batter. you will need to make the potato masala separately. then preparing these sandwich uttapams is very easy.

in the post, i have mentioned the method of preparing the potato sabzi (bhaji) and preparing both masala as well as sandwich uttapams. for the uttapam batter, you can check the following recipes:

1. uttapam recipe
2. idli dosa batter in a mixie
3. soft idli batter

you can serve masala uttapams for breakfast, lunch or dinner along with coconut chutney and sambar.

if you are looking for similar recipes then do check:

• oats uttapam
• onion uttapam
• rava uttapam
• onion tomato uttapam

STEP BY STEP PHOTOS ABOVEmany of my recipes have step by step photos and useful tips to help you make it easily and perfectly.

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Masala Uttapam

4.5 from 2 votes

masala uttapam recipe with step by step photos. this recipe of sandwich uttapam as we call is served in the udupi hotels in mumbai-pune and is also made by the street food vendors.

Author:Dassana Amit

Prep Time:20 mins

Cook Time:20 mins

Total Time:40 mins

Course:breakfasts,snacks

Cuisine:indian street food

Servings (change the number to scale):4

(1 CUP = 250 ML)

INGREDIENTS

for potato masala

• 5 medium sized potatoes - boiled or steamed
• 2 tablespoons oil
• 1 teaspoon mustard seeds
• ½ teaspoon cumin seeds
• 1 teaspoon finely chopped ginger
• 1 green chilli - chopped
• 1 pinch of asafoetida (hing)
• ½ cup chopped onions
• 8 to 10 curry leaves - chopped
• ½ teaspoon turmeric powder
• ½ cup water
• salt as required
• 2 tablespoons chopped coriander leaves (cilantro leaves)

other ingredients for masala uttapam

• 3 cups idli or dosa batter
• ½ cup finely chopped onions
• ½ cup finely chopped tomatoes
• sambar powder as required
• red chili powder as required
• butter or oil as required

INSTRUCTIONS

preparing potato masala or potato bhaji

• rinse and then boil 5 medium sized potatoes in a pressure cooker with just enough water covering the potatoes for 3 to 4 whistles on medium flame.
• when the pressure settles down on its own, open the lid. remove the potatoes and let them become warm. then peel and chop them. keep aside.
• heat 2 tablespoons oil in a kadai or pan. add 1 teaspoon mustard seeds and let them crackle.
• then add ½ teaspoon cumin seeds and saute till the cumin seeds also crackle. next add 1 teaspoon finely chopped ginger, 1 green chilli - chopped and a pinch of asafoetida. mix very well.
• then add ½ cup chopped onions and 8 to 10 curry leaves (chopped).
• mix very well and sauté till the onions turn translucent.
• then add ½ teaspoon turmeric powder (haldi) and mix very well.
• add the chopped boiled potatoes and salt as per taste. add ½ cup water.
• mix very well and bring the curry to simmer for about 4 to 5 minutes on a low flame.
• the curry will thicken.
• lastly switch off the flame and then add 2 tablespoon chopped coriander leaves.
• mix well and keep aside.

making masala uttapam

• heat a tawa and using a kitchen paper towel or cotton cloth or an onion halve, spread oil on the tawa. cook on a low or medium-low flame.
• pour a ladle full of the batter and spread lightly to get a medium-thick or thick uttapam. 
• then add some chopped onions and tomatoes. also sprinkle some sambar masala powder and red chili powder. you can also add green chilies if you want.
• with a spatula press the onions and tomatoes on the top uncooked layer of the uttapam.
• then add some butter and let it melt. you can also use oil instead of butter. 
• with a spatula spread the butter on the uttapam.
• then add the potato sabzi. spread the potato sabzi with the spatula on the uttapam.
• when base become crisp and golden, flip the masala uttapam.
• cook till the potato masala layer gets slightly crispy and caramelized. the uttapam should also be cooked well and there should be no uncooked batter in it. 
• then gently lift the masala uttapam and serve.

for sandwich uttapam

• after adding potato masala, pour some batter all over the masala covering it.
• when the base becomes crisp and golden, then gently flip the uttapam.
• cook this side till it becomes crisp and golden.
• flip and serve sandwich uttapams hot.
• you can serve these masala uttapam or sandwich uttapam with coconut chutney or sambar.

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how to make masala uttapam or sandwich uttapam

preparing potato masala or potato sabzi:

1. rinse and then boil 5 medium sized potatoes in a pressure cooker with just enough water covering the potatoes for 3 to 4 whistles on medium flame.

2. when the pressure settles down on its own, open the lid. remove the potatoes and let them become warm. then peel and chop them. keep aside.

3. heat 2 tablespoons oil in a kadai or pan. add 1 teaspoon mustard seeds and let them crackle.

4. then add ½ teaspoon cumin seeds and saute till the cumin seeds also crackle.

5. next add 1 teaspoon finely chopped ginger, 1 green chilli – chopped and a pinch of asafoetida (hing). mix very well.

6. then add ½ cup chopped onions and 8 to 10 curry leaves (chopped).

7. mix very well and sauté till the onions turn translucent.

8. then add ½ teaspoon turmeric powder (haldi) and mix very well.

9. add the chopped boiled potatoes and salt as per taste.

10. add ½ cup water.

11. mix very well and bring the curry to simmer for about 4 to 5 minutes on a low flame.

12. the curry will thicken.

13. lastly switch off the flame and then add 2 tablespoon chopped coriander leaves.

14. mix well and keep aside.

preparing masala uttapam

1. heat a well seasoned iron tawa and using a kitchen paper towel or cotton cloth or an onion halve, spread oil on the tawa. cook the uttapams on a low or medium-low flame.

2. keep the batter ready.

3. now pour a ladle full of the batter.

4. spread lightly to get a medium-thick or thick uttapam.

5. then add some chopped onions and tomatoes. also sprinkle some sambar powder and red chili powder. you can also add green chilies if you want. you can also add garam masala powder or pav bhaji masala powder instead of sambar powder.

6. with a spatula press the onions and tomatoes on the top uncooked layer of the uttapam.

7. then add some butter. you can also use oil instead of butter.

8. let the butter melt. with a spatula spread the butter on the uttapam.

9. then add the potato sabzi. spread the potato sabzi with the spatula on the uttapam.

10. when base becomes crisp and golden, flip the masala uttapam. cook till the potato masala layer along with the onions and tomatoes gets slightly crispy and caramelized. the uttapam should also be cooked well and there should be no uncooked batter in it.

11. then gently lift the masala uttapam and serve. if the potato masala sticks to the pan, then scrape it and add back to the uttapam.

for making sandwich uttapam

1. after adding potato masala, pour some batter all over the masala covering it.

2. when the base becomes crisp and golden, then gently flip the uttapam. cook this second side till it becomes crisp and golden.

3. flip and serve sandwich uttapams hot.

4. you can serve these masala uttapam or sandwich uttapam with coconut chutney or sambar or idli podi.