A really comforting and satisfying, to not neglect, scrumptious dish too is that of an uttapam. These are simply your good ol’ savory pancakes with some toppings and are a well-liked breakfast alternative from the delicacies of South India. On this put up, I’ve shared a private favourite recipe, Tomato Uttapam. Additionally known as Onion Tomato Uttapam, these are additionally nutritious in addition to simple to make. Gluten-free and vegan recipe too.
About Tomato Uttapam
Obtained some leftover dosa batter and don’t actually need to eat any extra dosas? Right here’s what you may truly make with it. This recipe of Tomato Uttapam is without doubt one of the easiest methods to make use of up your leftover batter and switch it into one thing equally wholesome and attractive.
Even I often make an Uttapam at house with the leftover Idli Batter or Dosa Batter. Talking of uttapams jogs my memory of my mom who all the time prefers them over dosas.
As a substitute of standard dosas she likes to make uttapams for herself. Since each could be from the identical batter, so you will have the choice to decide on.
With this Onion Tomato Uttapam recipe that I’ve shared right here, you’ll be able to simply herald a customization to the common recipe.
Along with the dosa batter, finely chopped tomatoes and finely chopped onions, all you require for this Tomato Uttapam recipe is a few finely chopped coriander leaves, oil to cook dinner the uttapams and a few floor spice combine. The choices for this are both Sambar Masala or Idli Podi and even pav bhaji masala.
Personally, I like each uttapams and dosas. The primary distinction between them and dosas is that they’re barely thicker than dosas and typically in the event you don’t cook dinner them effectively then, the insides stay just a little raw. Cook dinner them on low to medium warmth.
Similar to this Onion Tomato Uttapam, there are totally different types of uttapams that you may undoubtedly attempt. A few of them are:
Like dosa, you may pair this Tomato Uttapam too with a tasty Coconut Chutney and Sambar, and switch it into a stunning breakfast, brunch or perhaps a lunch meal.
Step-by-Step Information
How one can make Tomato Uttapam
1. First, make dosa batter. On this put up of dosa, I’ve defined how you can make do-it-yourself Dosa Batter. You may also use leftover idli or dosa batter.
Combine the chopped onions, tomatoes, inexperienced chili and coriander leaves collectively in a bowl.
Warmth a forged iron skillet or griddle or non-stick tawa. If utilizing a non-stick tawa, then no must unfold oil on it. For a griddle, you may unfold the oil.
Take 1 ladle of uttapam batter and unfold it in a circle on the tawa much like the way in which you’ll make a dosa. Solely the amount of batter shall be greater than what you’ll usually use for a dosa. The uttapam needs to be barely thick.
2. Prime the uttapam with onion, tomatoes and chili combination. Sprinkle Pav Bhaji Masala or sambar masala or idli podi (dry chutney powder for idli and dosa) and a pinch of salt on prime of the greens and uttapam.
Press the veggies on the raw batter, in order that they stick onto it. Drizzle some oil on the perimeters and prime.
3. As soon as the bottom is cooked effectively and golden, flip and unfold some oil on the cooked facet.
The onion-tomato facet is getting cooked now. Flip the uttapam when this facet additionally will get cooked and onions, tomatoes are gentle browned or golden.
4. Flip once more, in the event you see the primary facet isn’t cooked or browned.
When it’s crisp and cooked on each side, serve the Onion Tomato Uttapam scorching with sambar and coconut chutney.
You may also serve it with chutney or easy sweetened or plain curd. Serve them scorching to have the perfect style.
Repeat making the Tomato Uttapam with in batches with the remaining batter.
Professional Suggestions
- Batter consistency: Be certain that the batter for uttapam is of the suitable consistency, that’s, neither too thick nor too skinny. It needs to be pourable however not runny.
- Preparation of toppings: Finely chop onions and tomatoes for the topping. Some chopped inexperienced chilies or coriander leaves could be added too, to reinforce the flavour.
- Preheating the tawa: Warmth the tawa or skillet effectively earlier than pouring the batter. A scorching tawa ensures that there’s even cooking of the uttapam and it turns a pleasant golden one.
- Greasing the tawa: Frivolously grease the tawa with oil earlier than pouring the batter. This prevents sticking and helps in getting a crisp texture.
- Variations to this recipe: You may also add grated cheese, chopped capsicum, or different greens of your option to create totally different variations of uttapam.
Extra South Indian Recipes To Strive!
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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. Additionally known as Onion Tomato Uttapam, these are additionally nutritious in addition to simple to make. Gluten-free and vegan recipe too.
Prep Time 10 minutes
Cook dinner Time 30 minutes
Whole Time 40 minutes
Stop your display from going darkish whereas making the recipe
First make dosa batter. You may also use leftover dosa batter.
Combine the chopped onions, tomatoes, inexperienced chili, coriander collectively in a bowl.
- Warmth a griddle or non-stick tava or griddle. Take 1 ladle of batter and unfold it in a circle on the tava much like the way in which you’ll make a dosa. Solely the amount of batter shall be greater than what you’ll usually use for a dosa. The uttapam needs to be thick.
Prime the uttapam with the onion, tomatoes and chili combination. With a spatula press the topping components on the batter, in order that they stick on the batter.
Sprinkle a little bit of pav bhaji masala or sambar masala or idli podi and salt on prime of the veggies and uttapam.
Sprinkle some oil on the perimeters and prime of the uttapam.
With the spatula, flip when the bottom is cooked and golden. Unfold some oil on the cooked facet.
The onion tomato facet shall be getting cooked. Flip when this facet additionally will get cooked and the veggies are barely caramelized.
Flip once more in the event you see the primary facet isn’t cooked or browned.
- When the Tomato Uttapam is crisp and cooked on each side, then serve it scorching with sambar and coconut chutney. You might additionally serve them with curd chutney or easy sweetened or plain curd.
Serve them scorching to have the perfect style.
- Cook dinner on a medium-low to medium warmth. They take just a little extra time to cook dinner than dosa, as they’re thick.
- Guarantee to cook dinner the uttapam effectively. The batter have to be cooked correctly with a gentle, fluffy texture. There ought to no uncooked batter or undercooked batter within the heart of the uttapam or on the sides. To make sure a completely cooked Tomato Uttapam, cook dinner on a medium-low to medium warmth and keep away from cooking on a excessive warmth.
- You may also make these uttapams in butter or ghee in the event you like.
This Onion Tomato Uttapam from the archives was first revealed on Could 2010. It has been up to date and republished on June 2024.
