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Aromatic Egg Podi Uthappam – a fiber-rich and protein-packed snack that's perfectly spiced and soul-satisfying.
A savory South Indian pancake that's a breakfast game-changer. A fluffy uthappam base is topped with a cracked egg, finely chopped onions, and a generous sprinkle of spicy podi masala, creating a protein-packed, delicious meal.
Serving size: 1 uthappam
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Aromatic Egg Podi Uthappam – a fiber-rich and protein-packed snack that's perfectly spiced and soul-satisfying.
This south_indian dish is perfect for snack. With 426.49 calories and 15.55g of protein per serving, it's a healthy, low-fat, weight-loss-friendly option for your meal plan.
Prepare the toppings. In a small bowl, combine the finely chopped onion, green chillies, and coriander leaves. Mix well and set aside. Keep the idli podi in a separate small bowl for easy sprinkling.
Heat a cast-iron tawa or a non-stick griddle over medium heat. Once it's hot enough (a sprinkle of water should sizzle and evaporate immediately), lightly grease it with a few drops of sesame oil.
Stir the dosa batter well. Pour a large ladleful (about 3/4 cup) onto the center of the tawa. Do not spread it thin like a dosa; gently nudge it into a thick, round pancake, about 6 inches in diameter and 1/4 inch thick.
Working quickly while the batter is still wet, crack one egg directly onto the center of the uthappam. Use a fork to gently break the yolk and spread it evenly over the surface, staying within the edges of the batter.
Immediately sprinkle a generous amount (about 1/4th) of the prepared onion-chilli-coriander mixture over the egg. Follow with a liberal sprinkle of idli podi (about 1 tbsp).
Drizzle 1 teaspoon of sesame oil around the edges of the uthappam. Cover with a lid and cook on medium-low heat for 2-3 minutes. You'll see bubbles forming on the surface, and the edges will start to look cooked.
Once the base is golden brown and crispy and the egg on top is about 75% set, carefully slide a spatula underneath and flip the uthappam.
Cook on the other side for 1-2 minutes, pressing down gently with the spatula to ensure the egg and toppings cook through and get slightly browned. Don't overcook, as you want the inside to remain soft.
Slide the finished Egg Podi Uthappam onto a plate. Repeat the process with the remaining batter and ingredients to make 3 more uthappams. Serve immediately with coconut chutney, tomato chutney, or sambar.
