JollyRoses
South Indian Breakfast · South Indian

Onion Tomato Uttapam

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An easy uttapam recipe: thick, soft dosa-batter pancakes topped with onion, tomato, green chili and cilantro. A great use for slightly sour batter.

By The JollyRoses Kitchen · Updated

Prep
15 min
Cook
45 min
Total
1 hr
Serves
4
Vegan Easy Main Course
Cook it
Two onion and tomato uttapams on steel plates with a bowl of coconut chutney on a blue cloth
Photo: fuseviews on Unsplash

Uttapam is a thick, soft South Indian pancake made from fermented dosa or idli batter, with vegetables pressed into the top. Where a dosa is thin and crisp, uttapam is fluffy inside with a golden, lightly crisp base.

It is the classic way to use batter that is a few days old and a little more sour than you would like for dosa. With batter on hand, it takes under an hour to make about nine, or less with two pans going.

Why this recipe works

  • Uses fermented batter you already have, homemade or store-bought, so there is no soaking or grinding on the day.
  • Slightly older, tangier batter is an advantage here: the sourness balances the sweet onion and tomato.
  • Cooking covered on medium heat sets the thick center without burning the base.

Onion Tomato Uttapam recipe

By The JollyRoses Kitchen · 1 hr total · Easy

Ingredients

Servings 4

For the batter

For the toppings

For cooking

Equipment

  • Cast-iron or nonstick griddle (tawa) or large skillet
  • Lid that fits the pan
  • Ladle
  • Wide spatula

Instructions

  1. Prepare the toppings

    Mix the onion, tomato, green chilies, cilantro, ginger and carrot (if using) in a bowl with the ¼ teaspoon salt. Salt them just before cooking so the tomato does not weep.

  2. Check the batter

    Stir the batter well. It should be thicker than dosa batter, like a pancake batter that mounds slightly before spreading. If it is runny, stir in a spoonful of rice flour; if it is stiff, add water a tablespoon at a time. Taste a drop and add salt if needed.

  3. Heat the pan

    Heat the griddle over medium heat until a few drops of water sizzle. Smear with about ½ teaspoon oil. On cast iron, wipe off any excess so the batter does not slide.

  4. Pour and top

    Pour about ⅓ cup batter into the center and spread it gently into a 5–6 inch (13–15 cm) round about ¼ inch (6 mm) thick. Do not spread it thin. Scatter about 3 tablespoons of the topping mix over the top and press lightly with the back of the ladle so it sticks.

  5. Cook covered

    Drizzle ½ teaspoon oil around the edge and over the top. Cover and cook over medium to medium-low heat until the base is golden and the top looks set and bubbly, 3–4 minutes.

  6. Flip and finish

    Flip carefully with a wide spatula and cook the topping side for 1–2 minutes, until the onions are lightly browned in spots. Flip back and serve hot with the vegetables up. Repeat with the rest of the batter.

Tips for the best onion tomato uttapam

  • Batter that is 2–4 days old works especially well. If it is very sour, mix in a few spoonfuls of fresher batter or a spoonful of rice flour to mellow it.
  • Discard any batter that smells unpleasant or alcoholic rather than pleasantly sour, or shows pink, grey or fuzzy spots.
  • Keep the heat at medium. Too hot and the base burns before the thick center cooks through.
  • Chop the toppings finely so they cook through in the short time on the second side.
  • Make smaller, 3-inch mini uttapams for kids or a breakfast platter with mixed toppings.

Substitutions

Fermented dosa or idli batterRava (semolina) batter: 1 cup fine semolina, ½ cup plain yogurt and water to pancake consistency, rested 20 minutes. Not gluten-free and no longer vegan.
Onion and tomatoGrated carrot, finely chopped bell pepper, cabbage or spring onions.
Green chiliesA pinch of red chili flakes, or leave them out for a mild version.
Neutral or sesame oilGhee for a richer flavor (no longer vegan).

Storing and reheating

Uttapam is best hot from the pan. Leftovers keep covered in the fridge for up to 2 days; rewarm on a dry griddle over medium heat for a minute or two per side. Keep uncooked batter refrigerated and use it within 4–5 days of fermenting; discard it if it smells unpleasant or alcoholic, turns pink or grey, or shows any mold.

What to serve with onion tomato uttapam

Frequently asked questions

What is the difference between dosa and uttapam?
Both use fermented rice and lentil batter. Dosa is spread thin and cooked until crisp; uttapam is thick and soft, with vegetables cooked into the top.
Can I use idli batter for uttapam?
Yes. Idli batter and dosa batter both work. Idli batter is often a little thicker, which suits uttapam well.
Why is my uttapam raw in the middle?
It was probably too thick or cooked on heat that was too high, so the outside browned before the center set. Use medium heat, cover the pan, and keep the round about ¼ inch thick.
Can I use sour dosa batter for uttapam?
Yes, uttapam is a good use for batter that has turned a little more sour. If it is very sour, mix in some fresh batter or a spoonful of rice flour.
What toppings go on uttapam?
Onion, tomato, green chili and cilantro are the classic mix. Carrot, bell pepper, cabbage, spring onion and grated ginger are also common.

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