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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
Prepare the Topping Mixture
Prepare the Batter
Heat the Tawa
Pour and Top the Uthappam
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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.
This south_indian recipe takes 35 minutes to prepare and yields 4 servings. At 516.93 calories per serving with 15.89g of protein, it's a beginner-friendly recipe perfect for breakfast or brunch or lunch or snack.
Cook and Flip
Serve Hot
Add other finely chopped or grated vegetables like carrots, bell peppers (capsicum), and sweet corn to the topping mixture for extra nutrition and color.
A favorite with kids! Sprinkle grated mozzarella or a processed cheese blend over the toppings before flipping.
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.
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.
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.
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.
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.
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.
Yes, it is a very healthy dish. The fermented batter is a source of probiotics, which are great for gut health. It provides a good balance of carbohydrates and protein from the rice and lentils, while the vegetable toppings add essential fiber, vitamins, and antioxidants. Use minimal oil to keep it low in fat.
Sticking usually occurs if the tawa (pan) is not hot enough when you pour the batter, or if it isn't properly seasoned or greased. Ensure the tawa is on a steady medium heat and is lightly oiled before making each uthappam.
While traditional uthappam gets its signature sour taste and soft texture from fermentation, you can make an instant version using semolina (rava), rice flour, and yogurt (curd). The taste and texture will be different but still delicious.
Store leftover idli dosa batter in an airtight container in the refrigerator. It will stay fresh for 3-4 days. Before using, take it out and let it sit at room temperature for at least 30 minutes.