Chettinad Egg Uthappam

Instructions

1. 1

   Prepare the Chettinad Masala Powder

   • In a dry pan over low heat, roast the coriander seeds, cumin seeds, fennel seeds, black peppercorns, and dried red chilies for 2-3 minutes until they release a rich aroma. Be careful not to burn them.
   • Remove the spices from the pan and allow them to cool completely.
   • Transfer the cooled spices to a grinder, add the turmeric powder, and grind to a coarse powder. Set aside.
2. 2

   Prepare the Vegetable Topping

   • In a medium bowl, combine the finely chopped onion, deseeded tomato, green chilies, curry leaves, and coriander leaves.
   • Add 0.5 tsp of salt and mix everything together well. This mixture will be used to top the uthappams.
3. 3

   Cook the Uthappam

   • Heat a cast-iron tawa or a non-stick skillet over medium heat. Once hot, lightly grease it with gingelly oil.
   • Pour a large ladleful of dosa batter (about 3/4 cup) onto the center of the tawa. Gently spread it into a thick circle, about 6-7 inches in diameter. Do not make it thin like a dosa.
   • Immediately sprinkle a generous amount of the prepared vegetable topping evenly over the batter.
   • Sprinkle 1-2 teaspoons of the fresh Chettinad masala powder over the vegetables.
   • Crack an egg directly onto the center of the uthappam. Using a fork, gently break the yolk and spread the egg to cover the toppings.
   • Drizzle 1 tablespoon of gingelly oil around the edges and a little on top.
   • Cook on medium-low heat for 3-4 minutes. The base should be golden brown and crispy, and the top should start to look set.
   • Cover the tawa with a lid and cook for another 1-2 minutes to help the egg cook through with steam.
   • Carefully flip the uthappam using a wide spatula. Cook on the other side for 1-2 minutes until the egg is fully cooked and the vegetables are lightly caramelized.
   • Slide the uthappam onto a plate and repeat the process for the remaining batter and toppings.
4. 4

   Serve

   • Serve the hot Chettinad Egg Uthappam immediately with your choice of coconut chutney, tomato chutney, or sambar.