How To Make Uttapam ~ Onion and Tomato Uttapam

If you like Dosa..then Uttapam can never be far behind. It’s very similar like Dosa...only thicker. Also it has some toppings on it. It can be simple onion or mixed veggies or paneer or just carrot. In fact the combination of toppings are endless. It can be as simple as you like or as wild as your imagination can be.

 I sometimes add in some cooked potatoes and often go wild with adding cheese.  I mean Pizza is so calorie heavy that I always do this kind of tweaks.

You can have thin or thick Uttapam as you prefer...but don’t go thin and crispy liked Dosa...or make it too thick. The thicker it gets, the more time it will need to cook the batter inside. So medium consistency is what I reach for all the time. The secret to make a perfect Uttapam is the batter. The perfect the batter is the more perfect your uttapam will be. And of course you will need the method.

The process of making the Uttapam is very simple. It’s just like pancake. Pour the batter, cook the bottom, flip and cook again. See...it’s that simple.

How to Make Uttapam / Simple Onion and Tomato Uttapam

Serves 1

Ingredients:

2 ladle of idli / dosa batter

1 medium onion – chopped finely

1 medium tomato – chopped finely

1 green chilli - chopped

A handful of fresh coriander leaves - chopped finely

¼ tsp sambar masala (optional)

½ tsp baking powder (optional)

Salt

2 tsp oil

Method:

Mix 1 tsp salt and baking soda and sambar masala to the idli / dosa batter.

Heat your skillet / tawa for 5 minutes. It should be blazing hot. To check that if it is hot enough sprinkle some water on it. If the water evaporates just after touching the surface, your tawa / skillet is ready.

Take a kitchen towel and carefully rub the oil all over the skillet or tawa. If you do not have kitchen towel use the stem end of an eggplant or just a scrap of cotton cloth. Scrap out as much eggplant as possible, and keep the surface smooth.

Put the flame on medium.

Now take 1 ladle full of idli / dosa batter and carefully pour it on the centre of the pan. Do not spread or swirl like dosa. Uttapam is thicker.

Take half of the chopped onion, coriander leaves, tomato and green chilli, and sprinkle over the uttapam evenly.

Sprinkle some salt and oil as well.

Now take 1 tsp oil and drizzle just around the edges of the batter.

Simmer and let it cook for 3-4 minutes, or until the edges start to come off the pan. Do not hurry and let it come off on its own. You can move the pan and put those sides of the skillet / tawa on heat where the uttapam is not cooked yet.

Once you see the upper surface has become firm and the bottom is cooked, start to scrap the uttapam from the edges. If all goes well, it will be very easy to dislocate the uttapam. If you want a brown and crisp-up bottom, let it cook for one more minute or so.

Now hold the bottom of the uttapam with a slotted spatula very steadily and flip.

Take ½ tsp oil and drizzle them around the edges again, to crisp up the toppings.

Cook for 1-2 minutes more. 2 minutes will be enough to caramelize the onions properly. I like the crunchy texture of the onions more so for me 45 seconds to 1 minute is enough.

 Scrap again and put directly on a serving plate.

Serve hot with some smabar / garlic chutney / ginger chutney / coconut chutney.