onion tomato uttapam

onion tomato uttapam is a popular south indian breakfast snack. they are healthy as well as easy to make. can also be packed as tiffin snacks for kids. gluten-free and vegan.

i usually make uttapam with the leftover idli or dosa batter. speaking of uttapams, reminds me of my mom who always prefers them 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 them and dosas is that they are slightly thicker than dosas and sometimes if you don’t cook them well then the insides will be little uncooked. cook them on a low to a medium flame

there are different varieties of uttapams and i have posted few variations like:

• instant rava uttapam
• onion uttapam
• masala uttapam
• oats uttapam

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

few steps to make onion tomato uttapam

1. first make dosa batter. in this post of 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 is cooked well and golden, then turn and apply some ghee/butter/oil on the cooked side. the onion tomato side is getting cooked now. flip the onion tomato uttapam when this side also gets cooked.

5. flip again if you see the first side is not cooked or browned. when it is crisp and cooked on both sides, then serve the onion tomato uttapam hot with sambar and coconut chutney. you could also serve them with chutney or simple sweetened or plain curd. serve them hot to have the best taste.

more south indian recipes

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

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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Onion Tomato Uttapam

4.67 from 3 votes

onion tomato uttapam is a south indian tiffin snack made with dosa batter, onions, tomatoes, herbs and pav bhaji masala.

Author:Dassana Amit

Prep Time:10 mins

Cook Time:30 mins

Total Time:40 mins

Course:breakfasts,snacks

Cuisine:south indian

Diet:gluten-free,vegan,vegetarian

Servings (change the number to scale):3

(1 CUP = 250 ML)

INGREDIENTS

• 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 , finely chopped
• 1 to 2 tablespoon finely chopped coriander leaves (cilantro leaves), optional
• ghee or butter or oil, add as required
• pav bhaji masala or sambar masala or idli podi, add as required, optional

INSTRUCTIONS

• first make dosa batter. you can also use leftover dosa batter.
• mix the chopped onions, tomatoes, green chili, coriander together in a bowl.
• heat a griddle or non-stick tava or griddle. take 1 ladle of 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 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 onion tomato uttapam is crisp and cooked on both sides, then serve it hot with hot sambar and coconut chutney. you could also serve them with curd chutney or simple sweetened or plain curd.
• serve them hot to have best taste.

NOTES

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

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