Tomato Onion Uttapam
Enjoy a delicious breakfast with this Tomato Onion Uttapam! Made with fermented rice batter and savory onion-tomato toppings.
Equipment
- 1 Nonstick pan
Ingredients
- 2 red tomatoes finely chopped
- 2 Thai green chili or 1/2 jalapeño finely chopped
- 1 red or yellow bell pepper finely chopped
- 1 green bell pepper finely chopped
- 1 small red or white onion finely chopped
- 2 tablespoon cilantro leaves finely chopped
- 1 teaspoon red chili powder
- 1 teaspoon salt
- 1/2 teaspoon cumin seeds
- 1 1.75 pound Balaji dosa batter or homemade dosa batter
- 1/4 cup Vegetable or neutral oil more if needed
Instructions
- Add 2 red tomatoes finely chopped, 2 Thai green chilis or 1/2 jalapeño finely chopped, 1 red or yellow bell pepper finely chopped, 1 green bell pepper finely chopped, 1 small red or white onion finely chopped, 2 tablespoons cilantro leaves finely chopped, 1 teaspoon red chili powder, 1 teaspoon salt, ½ teaspoon cumin seeds, to a small bowl and stir to combine.
- Heat a nonstick pan/tava or a well seasoned cast iron pan to medium heat. Spread a ladleful or 3/4 cup of dosa batter in a circular motion to form a thick pancake-like shape. Uttapam is thicker than regular dosas. You can make it small or large, as you prefer.
- Sprinkle 1/2 cup of onion tomato mixture evenly over the uttapam. Add a little oil or ghee around the edges of the uttapam and on the toppings. This will help the uttapam cook and become crispy.
- Cover the tava with a lid and let the uttapam cook on low to medium heat. This ensures even cooking. Once the base turns golden brown, carefully flip the uttapam and cook the other side as well. Gently flip the uttapam using a flat spatula.
- Serve immediately with coconut chutney or as is.