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A delicious South Indian savory pancake, thicker than a dosa, topped with a fluffy layer of seasoned egg, onions, and chilies. A perfect, protein-packed dish for a hearty breakfast or a quick dinner, ready in minutes.
For 4 servings
Prepare the Egg Topping
Heat the Tawa
Make the Uthappam
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A delicious South Indian savory pancake, thicker than a dosa, topped with a fluffy layer of seasoned egg, onions, and chilies. A perfect, protein-packed dish for a hearty breakfast or a quick dinner, ready in minutes.
This south_indian recipe takes 30 minutes to prepare and yields 4 servings. At 384.47 calories per serving with 11.42g of protein, it's a beginner-friendly recipe perfect for breakfast or brunch or lunch or dinner.
Cook and Flip
Repeat and Serve
Sprinkle 2-3 tablespoons of grated mozzarella or cheddar cheese over the egg topping before covering to cook.
After pouring the egg mixture, sprinkle a tablespoon of Idli Milagai Podi (gunpowder) on top for an extra layer of spice and flavor.
Add 1/4 cup of finely chopped tomatoes (deseeded), capsicum, or grated carrots to the egg mixture for added nutrition and texture.
Replace the eggs with a batter made from 1/2 cup besan (chickpea flour), 1/4 cup water, and the same spices. Pour this over the dosa batter.
The combination of eggs and lentils in the dosa batter provides a complete protein profile, essential for muscle repair, growth, and overall body function.
The dosa batter is fermented, which introduces beneficial probiotics. These microorganisms support a healthy gut microbiome, aiding digestion and improving nutrient absorption.
The complex carbohydrates from the rice and lentils in the batter release energy slowly, keeping you full and energized for longer periods without causing sharp spikes in blood sugar.
Eggs are a great source of Vitamin D, B12, and choline, while onions and coriander provide antioxidants and essential vitamins like C and K.
Yes, it's a balanced and nutritious meal. The dosa batter provides complex carbohydrates and probiotics from fermentation, while the egg offers high-quality protein. The vegetables add vitamins and fiber. To make it healthier, use minimal oil.
One Muttai Uthappam contains approximately 300-350 calories, depending on the amount of oil used and the thickness of the batter. It's a substantial and filling meal.
Yes, you can. Idli batter is typically thicker, so you may need to dilute it with a few tablespoons of water to get a spreadable consistency for uthappam.
Ensure your tawa is sufficiently hot before pouring the batter. Seasoning a cast-iron tawa by rubbing it with oil and half an onion helps create a non-stick surface. If using a non-stick pan, make sure the coating is not worn out.
Absolutely. You can replace the egg topping with a savory pancake batter made from besan (chickpea flour), water, spices, and vegetables. This is often called a 'Besan Cheela' topping.
It's best eaten fresh. However, you can store leftovers in an airtight container in the refrigerator for up to 24 hours. Reheat on a tawa with a little oil to regain some crispness.