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 selection 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
Acquired some leftover dosa batter and don’t actually need to eat any extra dosas? Right here’s what you may really make with it. This recipe of Tomato Uttapam is among the easiest methods to make use of up your leftover batter and switch it into one thing equally wholesome and attractive.
Even I normally make an Uttapam at house with the leftover Idli Batter or Dosa Batter. Talking of uttapams jogs my memory of my mom who at all times prefers them over dosas.
As an alternative of normal dosas she likes to make uttapams for herself. Since each may be from the identical batter, so you’ve 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 prepare 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 for those who don’t prepare dinner them properly then, the insides stay a little bit raw. Prepare dinner them on low to medium warmth.
Identical to this Onion Tomato Uttapam, there are completely different kinds of uttapams you could undoubtedly strive. 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
Learn how to make Tomato Uttapam
1. First, make dosa batter. On this put up of dosa, I’ve defined easy methods to make do-it-yourself Dosa Batter. It’s also possible to 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 have to 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 best way you’ll make a dosa. Solely the amount of batter shall be greater than what you’ll usually use for a dosa. The uttapam ought to be barely thick.
2. High 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 high 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 high.
3. As soon as the bottom is cooked properly 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, for those who see the primary facet just isn’t cooked or browned.
When it’s crisp and cooked on each side, serve the Onion Tomato Uttapam sizzling with sambar and coconut chutney.
It’s also possible to serve it with chutney or easy sweetened or plain curd. Serve them sizzling to have the very best style.
Repeat making the Tomato Uttapam with in batches with the remaining batter.
Knowledgeable Suggestions
- Batter consistency: Be sure that the batter for uttapam is of the precise consistency, that’s, neither too thick nor too skinny. It ought to be pourable however not runny.
- Preparation of toppings: Finely chop onions and tomatoes for the topping. Some chopped inexperienced chilies or coriander leaves may be added too, to boost the flavour.
- Preheating the tawa: Warmth the tawa or skillet properly earlier than pouring the batter. A sizzling 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: It’s also possible to add grated cheese, chopped capsicum, or different greens of your option to create completely different variations of uttapam.
Extra South Indian Recipes To Strive!
Kerala Recipes
Breakfast Recipes
Breakfast Recipes
Breakfast Recipes
Please be sure you price the recipe within the recipe card or go away a remark beneath when you’ve got made it. For extra vegetarian inspirations, Sign Up for my emails or comply with me on Instagram, Youtube, Facebook, Pinterest or Twitter.
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
Prepare dinner Time 30 minutes
Whole Time 40 minutes
Forestall your display from going darkish whereas making the recipe
First make dosa batter. It’s also possible to 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 best way you’ll make a dosa. Solely the amount of batter shall be greater than what you’ll usually use for a dosa. The uttapam ought to be thick.
High the uttapam with the onion, tomatoes and chili combination. With a spatula press the topping substances 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 high of the veggies and uttapam.
Sprinkle some oil on the perimeters and high 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 for those who see the primary facet just isn’t cooked or browned.
- When the Tomato Uttapam is crisp and cooked on each side, then serve it sizzling with sambar and coconut chutney. You might additionally serve them with curd chutney or easy sweetened or plain curd.
Serve them sizzling to have the very best style.
- Prepare dinner on a medium-low to medium warmth. They take a little bit extra time to prepare dinner than dosa, as they’re thick.
- Guarantee to prepare dinner the uttapam properly. The batter have to be cooked correctly with a smooth, 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, prepare dinner on a medium-low to medium warmth and keep away from cooking on a excessive warmth.
- It’s also possible to make these uttapams in butter or ghee for those who like.
This Onion Tomato Uttapam from the archives was first printed on Might 2010. It has been up to date and republished on June 2024.
Source link
