Egg Uttapam with Kara Chutney

Instructions

1. 1

   Prepare the Egg Topping

   • In a medium bowl, crack the 8 eggs. Add the finely chopped onion, tomato, green chillies, and coriander leaves.
   • Add the ginger garlic paste (if using), turmeric powder, black pepper powder, and salt.
   • Whisk with a fork for 1 minute until all ingredients are well combined. Do not over-whisk. Set aside.
2. 2

   Heat the Tawa (Griddle)

   • Place a non-stick tawa or a well-seasoned cast-iron skillet over medium heat.
   • Allow the tawa to heat up properly. Test by sprinkling a few drops of water; they should sizzle and evaporate instantly.
   • Drizzle about 1/2 teaspoon of oil onto the tawa and spread it evenly with a spatula or a piece of onion.
3. 3

   Pour and Top the Uttapam

   • Ensure your dosa batter is at room temperature and give it a good stir. It should be thick.
   • Pour one large ladleful (about 1/2 cup) of batter onto the center of the hot tawa.
   • Gently spread it in a circular motion to form a thick pancake, about 5-6 inches in diameter and 1/4 inch thick. Do not spread it thin like a dosa.
   • Immediately pour about 1/8th of the whisked egg mixture (approx. 3-4 tbsp) evenly over the top of the batter, spreading it to the edges.
   • Drizzle another 1/2 teaspoon of oil around the edges of the uttapam.
4. 4

   Cook the First Side

   • Cook on medium heat for 2-3 minutes. Bubbles will form on the surface, and the top will begin to look set.
   • Wait until the bottom is golden brown and the edges start to lift easily from the tawa.
5. 5

   Flip and Finish Cooking

   • Using a wide, flat spatula, carefully flip the uttapam over.
   • Gently press down with the spatula to ensure the egg side cooks evenly.
   • Cook for another 1-2 minutes until the egg is fully cooked and has golden-brown spots. Avoid overcooking to keep the egg tender.
6. 6

   Serve Hot

   • Slide the cooked egg uttapam onto a serving plate.
   • Repeat the process for the remaining batter and egg mixture, adding a little oil to the tawa for each one.
   • Serve immediately with coconut chutney, tomato chutney, or sambar.