onion tomato uttapam recipe – popular south indian breakfast snack. they are healthy as well as easy to make. can also be packed as tiffin snacks for kids.

i usually make uttapam with the leftover idli or dosa batter. speaking of uttapams, reminds me of my mom who always prefers uttapams over dosas. instead of regular dosas she likes to make uttapams for herself. since both can be from the same dosa batter, so you have the option to choose.

personally, i like both uttapams and dosas. the main difference between uttapams and dosas is that uttapams are slightly thicker than dosas and sometimes if you don’t cook them well then the insides will be little uncooked.

there are different varieties of uttapams like: rava uttapam, onion uttapam, masala uttapam, oats uttapam, cheese uttapam, mix veg uttapam, butter uttapam etc.

tips for making onion tomato uttapam

1. cook on a low to medium flame. uttapams take a little more time to cook than dosas, as they are thick.
2. i have had uttapams in a couple of restaurants where the outside was crisp and cooked but the inside of the uttapams were not cooked. i could literally taste the batter. you don’t want your uttapams to taste like this. so avoid cooking on a high flame.
3. you could also use oil instead of butter or ghee. but the uttapams taste better when made with ghee or butter.

like dosas, uttapams also are served with coconut chutney and sambar.

if you are looking for more south indian recipes then do check:

• appam recipe
• rava idli
• medu vada
• upma recipe
• idli recipe

onion tomato uttapam

4.67 from 3 votes

Prep Time:10 mins

Cook Time:30 mins

Total Time:40 mins

onion tomato uttapam is a south indian tiffin snack of uttapams topped with onions and tomatoes.

Course:breakfasts,snacks

Cuisine:south indian

Servings:3

Author:Dassana Amit

INGREDIENTS FOR onion tomato uttapam

(1 CUP = 250 ML)

• 2 to 3 cups dosa batter
• ½ to ¾ cup finely chopped onions
• ½ to ¾ cup finely chopped tomatoes
• 1 or 2 green chilies (hari mirch), finely chopped
• 1 to 2 tablespoon finely chopped coriander leaves (dhania patta), optional
• ghee or butter or oil, add as required
• pav bhaji masala or sambar masala or idli podi, add as required, optional

HOW TO MAKE onion tomato uttapam

preparation for onion tomato uttapam

• first make dosa batter. you can read this link for making the dosa batter.
• you can also use leftover dosa batter.
• mix the chopped onions, tomatoes, green chili, coriander together in a bowl.

making onion tomato uttapam

• heat a griddle or non stick tava. take 1 ladle of uttapam 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 uttapam should be thick.
• top the uttapam with the onion, tomatoes and chili mixture.
• sprinkle a bit of pav bhaji masala or sambar masala or idli podi and salt on top of the veggies and uttapam.
• add some ghee or butter on the sides and top of the uttapam.
• turn the uttapam 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 uttapam are crisp and cooked on both sides, then serve the uttapams hot with hot sambar and coconut chutney. you could also serve uttapams with curd chutney or simple sweetened or plain curd.
• serve onion tomato uttapam hot to have best taste.

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few steps to make onion tomato uttapam

1. first make dosa batter. in this post of masala dosa, i have explained how to make the dosa batter. you can also use leftover dosa batter. mix the chopped onions, tomatoes, green chili, coriander together in a bowl.

2. heat a griddle or non stick tava. if using a non stick tava, then no need to spread oil on it. for a griddle you can spread the oil. 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 slightly thick.

3. top the uthappam with the onion, tomatoes and chili mixture. sprinkle pav bhaji masala or sambar masala or idli podi (dry chutney powder for idli & dosa) and a pinch of salt on top of the veggies and uttapam. add some ghee or butter or oil on the sides and top.

4. once the base of uttapam is cooked well and golden, then turn the uttapam. apply some ghee/butter/oil on the cooked side. the onion tomato side is getting cooked now. flip the uttapam when this side also gets cooked.

5. flip again if you see the first side is not cooked or browned. when the uttapams are crisp and cooked on both sides, then serve the uttapam hot with sambar and coconut chutney. you could also serve uttapams with chutney or simple sweetened or plain curd.

serve onion tomato uttapam hot to have the best taste.

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