Tomato Onion Uthappam
Thick, soft, and savory South Indian pancakes made from fermented rice and lentil batter. Topped with a generous layer of juicy tomatoes and crisp onions, this is a classic, wholesome breakfast.
For 4 servings
6 steps. 25 minutes total.
- 1
Step 1
- a.Prepare the Topping Mixture
- b.In a medium bowl, combine the finely chopped onions, tomatoes, green chilies, and coriander leaves.
- c.Mix well and set aside. You can add a tiny pinch of salt to this mixture to draw out some moisture and enhance flavor.
- 2
Step 2
- a.Prepare the Batter
- b.Pour the idli dosa batter into a large bowl. Ensure it's at room temperature and has a thick, yet pourable consistency.
- c.Taste the batter and add salt if needed. Most store-bought batters are already salted. Mix gently until just combined, being careful not to overmix and deflate the batter.
- 3
Step 3
- a.Heat the Tawa
- b.Place a non-stick tawa or a well-seasoned cast-iron skillet over medium heat.
- c.Once hot, drizzle a few drops of oil and spread it evenly with a spatula or half an onion.
- 4
Step 4
- a.Pour and Top the Uthappam
- b.Pour one ladleful (about 1/2 cup) of batter onto the center of the hot tawa.
- c.Gently spread it in a circular motion to form a thick pancake, about 5-6 inches in diameter. Do not spread it thin like a dosa.
- d.Immediately sprinkle a generous amount of the prepared onion-tomato mixture evenly over the top.
- e.With the back of a flat spatula, gently press the toppings into the wet batter. This helps them stick.
- f.Drizzle about 1/2 teaspoon of oil around the edges of the uthappam.
- 5
Step 5
- a.Cook and Flip
- b.Cook for 2-3 minutes on medium heat. You will see bubbles forming on the surface, and the edges will start to look cooked and lift slightly. The base should be golden brown.
- c.Carefully slide the spatula underneath and flip the uthappam.
- d.Cook the other side for another 1-2 minutes, until the onions and tomatoes are lightly caramelized and have golden-brown spots.
- 6
Step 6
- a.Serve Hot
- b.Remove the uthappam from the tawa and place it on a serving plate.
- c.Repeat the process with the remaining batter and toppings to make more uthappams.
- d.Serve immediately with coconut chutney, tomato chutney, or hot sambar.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Ensure your batter is well-fermented and at room temperature for the softest, fluffiest uthappams.
- 2A cast-iron tawa yields a crispier base, but a good quality non-stick pan is easier for beginners.
- 3Maintain a consistent medium heat. If the tawa is too hot, the uthappam will brown too quickly on the outside while remaining raw inside.
- 4Chop the vegetables as finely as possible. This helps them cook through and adhere better to the batter.
- 5For a crispier texture, you can add 1-2 tablespoons of fine semolina (rava) to the batter just before making the uthappams.
Adapt it for your goals.
Mixed Vegetable Uthappam
Add other finely chopped or grated vegetables like carrots, bell peppers (capsicum), and sweet corn to the topping mixture for extra nutrition and color.
Cheese UthappamCheese Uthappam
A favorite with kids! Sprinkle grated mozzarella or a processed cheese blend over the toppings before flipping.
Podi UthappamPodi Uthappam
After adding the toppings, sprinkle a generous amount of Idli Podi (gunpowder) and a drizzle of ghee or gingelly oil for a spicy and aromatic kick.
Masala UthappamMasala Uthappam
Sauté the onion-tomato topping mixture with a pinch of turmeric, red chili powder, and pav bhaji masala before adding it to the uthappam for a more intense flavor.
Why this is on our healthy list.
Promotes Gut Health
The batter is made from fermented rice and lentils, which are rich in probiotics. These beneficial bacteria support a healthy gut microbiome, aid digestion, and improve nutrient absorption.
Balanced Nutrition
This dish offers a complete nutritional profile with complex carbohydrates from rice for sustained energy, plant-based protein from lentils for muscle health, and fiber from vegetables for digestive regularity.
Rich in Antioxidants
Tomatoes are an excellent source of lycopene, and onions contain quercetin. These powerful antioxidants help combat oxidative stress and protect the body's cells from damage.
Frequently asked questions
A single Tomato Onion Uthappam contains approximately 160-180 calories. A typical serving of two uthappams would be around 320-360 calories, making it a substantial and balanced breakfast option.