Tomato Uttapam | Onion Tomato Uttapam
Tomato Uttapam is a South Indian breakfast or snack made with dosa or idli batter, onions, tomatoes, herbs and spices. Also referred to as Onion Tomato Uttapam, these are also nutritious as well as easy to make. Gluten-free and vegan recipe too.
Servings: 3
Ingredients
- 2.5 to 3 cups Dosa Batter
- ½ to ¾ cup onions - finely chopped
- ½ to ¾ cup tomatoes - finely chopped
- 1 or 2 green chilies - finely chopped
- 1 to 2 tablespoon coriander leaves - finely chopped (cilantro), optional
- oil - add as required
- Sambar Powder or pav bhaji 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. With a spatula press the topping ingredients on the batter, so that they stick on the batter.
- Sprinkle a bit of pav bhaji masala or sambar masala or idli podi and salt on top of the veggies and uttapam.
- Sprinkle some oil on the sides and top of the uttapam.
- With the spatula, flip when the base is cooked and golden. Spread some oil on the cooked side.
- The onion tomato side will be getting cooked. Flip when this side also gets cooked and the veggies are slightly caramelized.
- Flip again if you see the first side is not cooked or browned.
- When the Tomato Uttapam is crisp and cooked on both sides, then serve it hot with sambar and coconut chutney. You could also serve them with curd chutney or simple sweetened or plain curd.
- Serve them hot to have the best taste.
Notes
- Cook on a medium-low to medium heat. They take a little more time to cook than dosa, as they are thick.
- Ensure to cook the uttapam well. The batter must be cooked properly with a soft, fluffy texture. There should no raw batter or undercooked batter in the center of the uttapam or at the sides. To ensure a thoroughly cooked Tomato Uttapam, cook on a medium-low to medium heat and avoid cooking on a high heat.
- You can also make these uttapams in butter or ghee if you like.
