masala uttapam recipe, sandwich uttapam recipe
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4.5 from 2 votes

masala uttapam recipe

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.
Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Course: breakfasts, snacks
Cuisine: indian street food
Servings: 4
Author: Dassana Amit


for potato masala

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

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


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.