Muttai Uthappam

Instructions

1. 1

   Prepare the Egg Topping

   • In a medium bowl, crack the 4 eggs.
   • Add the finely chopped onion, green chilies, coriander leaves, turmeric powder, black pepper powder, and salt.
   • Whisk everything together until well combined and slightly frothy. Set aside.
2. 2

   Heat the Tawa

   • Place a cast-iron tawa or a non-stick skillet over medium heat.
   • Once hot, drizzle about 1/2 teaspoon of oil and spread it evenly with a paper towel or half an onion.
   • This seasons the pan and prevents sticking.
3. 3

   Make the Uthappam

   • Pour a ladleful of dosa batter (about 1/2 cup) onto the center of the hot tawa.
   • Do not spread it thin like a dosa. Gently spread it into a thick circle, about 6 inches in diameter.
   • Immediately pour about 1/4 of the prepared egg mixture evenly over the batter, covering the surface.
4. 4

   Cook and Flip

   • Drizzle 1 tablespoon of oil around the edges of the uthappam.
   • Cover with a lid and cook on medium-low heat for 2-3 minutes.
   • Cook until the top egg layer is almost set and the bottom is golden brown and crisp.
   • Carefully slide a spatula underneath and flip the uthappam.
   • Cook the other side for 1-2 minutes, pressing gently with the spatula, until the egg is fully cooked and the onions are lightly browned.
5. 5

   Repeat and Serve

   • Slide the cooked Muttai Uthappam onto a serving plate.
   • Repeat the process for the remaining batter and egg mixture to make 3 more uthappams.
   • Serve immediately while hot with coconut chutney, tomato chutney, or sambar.