Egg Uttapam
A fluffy, savory South Indian pancake made from fermented rice and lentil batter, topped with a spiced egg mixture. This protein-packed dish is a delicious and filling way to start your day, perfect for breakfast or brunch.
For 4 servings
Prepare the Egg Topping
- In a medium bowl, crack the 8 eggs. Add the finely chopped onion, tomato, green chillies, and coriander leaves.
- Add the ginger garlic paste (if using), turmeric powder, black pepper powder, and salt.
- Whisk with a fork for 1 minute until all ingredients are well combined. Do not over-whisk. Set aside.
Heat the Tawa (Griddle)
- Place a non-stick tawa or a well-seasoned cast-iron skillet over medium heat.
- Allow the tawa to heat up properly. Test by sprinkling a few drops of water; they should sizzle and evaporate instantly.
- Drizzle about 1/2 teaspoon of oil onto the tawa and spread it evenly with a spatula or a piece of onion.
Pour and Top the Uttapam
- Ensure your dosa batter is at room temperature and give it a good stir. It should be thick.
- Pour one large ladleful (about 1/2 cup) of batter onto the center of the hot tawa.
- Gently spread it in a circular motion to form a thick pancake, about 5-6 inches in diameter and 1/4 inch thick. Do not spread it thin like a dosa.
- Immediately pour about 1/8th of the whisked egg mixture (approx. 3-4 tbsp) evenly over the top of the batter, spreading it to the edges.
- Drizzle another 1/2 teaspoon of oil around the edges of the uttapam.
Cook the First Side
- Cook on medium heat for 2-3 minutes. Bubbles will form on the surface, and the top will begin to look set.
- Wait until the bottom is golden brown and the edges start to lift easily from the tawa.
Flip and Finish Cooking
- Using a wide, flat spatula, carefully flip the uttapam over.
- Gently press down with the spatula to ensure the egg side cooks evenly.
- Cook for another 1-2 minutes until the egg is fully cooked and has golden-brown spots. Avoid overcooking to keep the egg tender.
Serve Hot
- Slide the cooked egg uttapam onto a serving plate.
- Repeat the process for the remaining batter and egg mixture, adding a little oil to the tawa for each one.
- Serve immediately with coconut chutney, tomato chutney, or sambar.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For the best texture, ensure your dosa batter is at room temperature. If refrigerated, let it sit out for 30 minutes before use.
- 2The tawa must be at a consistent medium heat. Too hot, and the uttapam will burn before the inside cooks. Too cool, and it will become greasy and stick.
- 3The consistency of the batter is key. It should be thick and pourable, not runny like dosa batter. If it's too thin, the uttapam will be flat.
- 4Finely chopping the vegetables ensures they cook through and integrate well with the egg topping.
- 5Use a well-seasoned cast iron tawa for the best flavor and a naturally non-stick surface.
Adapt it for your goals.
Cheese Egg Uttapam
Sprinkle 2 tablespoons of grated cheddar or mozzarella cheese over the egg topping just before flipping for a gooey, delicious twist.
Spicy Masala UttapamSpicy Masala Uttapam
Add 1/2 teaspoon of pav bhaji masala or garam masala to the egg mixture for a more robust and spicy flavor profile.
Vegetable Loaded UttapamVegetable-Loaded Uttapam
Add 1/4 cup of finely chopped bell peppers (capsicum) or grated carrots to the egg mixture for extra nutrients and crunch.
Herbaceous UttapamHerbaceous Uttapam
Add 1 tablespoon of finely chopped fresh mint leaves along with the coriander for a fresh, aromatic flavor.
Why this is on our healthy list.
Excellent Source of Protein
Combining eggs and lentil-based batter provides a complete protein profile with all essential amino acids, crucial for muscle repair, growth, and overall body function.
Sustained Energy Release
The complex carbohydrates from the fermented rice and lentils provide a steady supply of energy, preventing blood sugar spikes and keeping you full and energized for longer.
Promotes Gut Health
The fermentation process of the batter creates beneficial probiotics, which support a healthy gut microbiome, improve digestion, and enhance nutrient absorption.
Rich in Vitamins and Minerals
Eggs are a natural source of Vitamin D, B12, and choline, while the onions, tomatoes, and coriander add essential vitamins like A and C, and antioxidants.
Frequently asked questions
A serving of two Egg Uttapams contains approximately 615 calories, making it a substantial and filling meal. The exact count can vary based on the type of oil and batter used.