Onion Tomato Uttapam
A classic South Indian breakfast, these thick, savory pancakes are soft and spongy. Topped with a generous layer of crisp onions and juicy tomatoes, they're perfect with coconut chutney and sambar.
For 4 servings
6 steps. 35 minutes total.
- 1
Step 1
- a.Soak Lentils and Rice (4-6 hours)
- b.Rinse the idli rice and urad dal separately under running water until the water runs clear.
- c.In a medium bowl, combine the rinsed rice and fenugreek seeds. Cover with at least 3 inches of water.
- d.In a separate bowl, cover the rinsed urad dal with water.
- e.Let both bowls soak for at least 4 to 6 hours.
- 2
Step 2
- a.Grind the Batter (25-30 minutes)
- b.Drain the soaking water from the urad dal. Transfer the dal to a wet grinder or high-speed blender.
- c.Grind the dal, adding small amounts of cold water as needed, until you have a very smooth, light, and fluffy batter. This is key for soft uttapams. Transfer to a large, deep container.
- d.Next, drain the rice and grind it to a batter that is smooth but has a slightly coarse, fine rava-like texture.
- e.Add the rice batter to the urad dal batter. Add salt and mix thoroughly with your clean hands for about 2 minutes. The warmth and microbes from your hands help kickstart the fermentation process.
- 3
Step 3
- a.Ferment the Batter (8-12 hours)
- b.Cover the container with a lid, but do not seal it airtight. Place it in a warm, draft-free spot to ferment for 8 to 12 hours, or overnight.
- c.The batter is perfectly fermented when it has risen to about double its volume, is bubbly, and has a pleasant, tangy aroma.
- 4
Step 4
- a.Prepare Toppings (5 minutes)
- b.Once the batter is ready, prepare the toppings.
- c.In a small bowl, combine the finely chopped onion, deseeded tomato, green chilies, and coriander leaves. Mix well and set aside.
- 5
Step 5
- a.Cook the Uttapams (3-4 minutes per uttapam)
- b.Gently stir the fermented batter once or twice. Do not overmix, as this will deflate the air pockets.
- c.Heat a cast-iron or non-stick tawa (griddle) over medium heat. Once hot, drizzle a few drops of oil and wipe with a paper towel.
- d.Pour one ladleful of batter (about ½ cup) onto the center of the tawa. Spread it gently in a circular motion to form a thick pancake, about 6 inches in diameter.
- e.Immediately sprinkle a generous amount of the onion-tomato mixture evenly over the top. Gently press the toppings into the wet batter with a spatula.
- f.Drizzle about 1 teaspoon of oil around the edges of the uttapam.
- g.Cook for 2-3 minutes, or until the bottom is golden brown and crisp, and the top surface looks cooked and set.
- h.Carefully flip the uttapam and cook on the other side for 1-2 minutes, until the toppings are lightly browned and caramelized.
- i.Repeat the process with the remaining batter and toppings.
- 6
Step 6
- a.Serve Hot
- b.Serve the Onion Tomato Uttapams immediately while they are hot and fresh.
- c.They pair wonderfully with coconut chutney, tomato chutney, or a warm bowl of sambar.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For a crispier uttapam, use a well-seasoned cast-iron tawa.
- 2The batter consistency is key. It should be thick but pourable, like pancake batter. If it's too thick after fermentation, add a tablespoon or two of water.
- 3To check if the tawa is hot enough, sprinkle a few drops of water. If they sizzle and evaporate immediately, it's ready.
- 4Deseeding tomatoes is crucial to prevent the uttapam from becoming soggy.
- 5For faster fermentation in cold climates, place the batter in a preheated (and turned off) oven or an Instant Pot on the 'Yogurt' setting.
Adapt it for your goals.
Vegetable Uttapam
Add finely grated carrots, bell peppers, and steamed sweet corn to the topping mixture for extra nutrition and color.
Cheese UttapamCheese Uttapam
Sprinkle grated mozzarella or cheddar cheese over the toppings before flipping for a kid-friendly, gooey version.
Podina UttapamPodina Uttapam
Mix a tablespoon of mint chutney (pudina chutney) into the batter before pouring for a fresh, herby flavor.
Masala UttapamMasala Uttapam
Sprinkle a pinch of pav bhaji masala or gun powder (podi) on top of the vegetables before cooking for an extra spicy kick.
Why this is on our healthy list.
Promotes Gut Health
The fermentation process not only makes the uttapam light and fluffy but also enriches it with probiotics, which are beneficial bacteria that support a healthy digestive system.
Balanced Macronutrients
This dish offers a complete nutritional profile with complex carbohydrates from rice for sustained energy and high-quality plant-based protein from urad dal for muscle maintenance.
Naturally Gluten-Free
Made from rice and lentils, uttapam is an excellent and delicious meal option for individuals with gluten sensitivity or celiac disease.
Rich in Vitamins and Minerals
The vegetable toppings like onion and tomato provide essential vitamins like Vitamin C and antioxidants, while the dal is a good source of iron and magnesium.
Frequently asked questions
One serving, which consists of two uttapams, contains approximately 480-520 calories. This can vary based on the amount of oil used and the size of the uttapams.