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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.
For 4 servings
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.
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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.
This south_indian recipe takes 30 minutes to prepare and yields 4 servings. At 426.49 calories per serving with 15.55g of protein, it's a beginner-friendly recipe perfect for breakfast or brunch or lunch.
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.
Sprinkle a tablespoon of grated mozzarella or cheddar cheese along with the podi for a gooey, delicious twist.
Add other finely chopped vegetables like bell peppers (capsicum), grated carrots, or sweet corn along with the onions.
Add 1/2 teaspoon of finely minced ginger and garlic to the onion mixture for an extra layer of pungent flavor.
Sprinkle 2 tablespoons of crumbled paneer (Indian cottage cheese) over the egg before adding the podi for extra protein and texture.
The addition of an egg makes this uthappam a protein-rich meal, essential for muscle repair, growth, and overall body function.
The dosa batter is fermented, which means it contains beneficial probiotics that support a healthy gut microbiome and improve digestion.
Made from rice and lentils, the uthappam provides complex carbohydrates that release energy slowly, keeping you full and energized for longer.
This dish combines various food groups, offering essential nutrients like B vitamins and choline from eggs, antioxidants from onions, and iron from lentils in the batter and podi.
A single Egg Podi Uthappam contains approximately 300-350 calories, depending on the amount of oil used and the thickness of the batter. It's a balanced meal with carbohydrates, protein, and fats.
Yes, it's a relatively healthy and balanced meal. The fermented batter is good for gut health, and the egg provides high-quality protein. Using minimal oil and plenty of fresh toppings makes it a nutritious choice.
Absolutely. To make a classic Podi Onion Uthappam, simply skip cracking the egg. Sprinkle the onion mixture and podi directly onto the wet batter and cook as directed.
Idli Podi, or Milagai Podi, is a coarse spice powder made from roasted lentils, sesame seeds, and red chillies. If you don't have it, you can sprinkle a mix of red chilli powder, a pinch of asafoetida, and salt, but the authentic flavor comes from the podi.
This usually happens if the tawa (pan) is not hot enough before you pour the batter, or if it's not well-seasoned. Ensure the tawa is properly heated and lightly greased before making each uthappam.
Yes, you can chop the onions, chillies, and coriander and store them in an airtight container in the refrigerator for up to a day. This makes the preparation process much quicker.