onion tomato uttapam recipe
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4.67 from 3 votes

Onion Tomato Uttapam

Onion tomato uttapam is a south indian tiffin snack made with dosa batter, onions, tomatoes, herbs and pav bhaji masala.
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: breakfasts, snacks
Cuisine: south indian
Diet: gluten-free, vegan, vegetarian
Servings: 3
Author: Dassana Amit

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.