Onion and Tomato Uttapam

No South Indian breakfast is complete without a Dosa! Dosa’s are made with fermented lentil and rice batter. They have a very similar consistency to a Pancake or even a Crêpe! You can make these either plain or add different toppings such as onions, tomatoes or even cheese.

However, with a left over dosa batter- you can also make Uttapam. This dish has a thicker consistency compared to a Dosa.

Today, I’ll be sharing with you guys my favourite Uttapam recipe.  It’s easy,  delicious and great for breakfast.

Recipe for Dosa batter:
1) 1 and 1/4 cup Urad dal
2) 3 cups Ponni Rice
3) 1 tsp Fenugreek (methi seeds)
4) 1cup beaten rice (poha)
5) 2 tbs sago ( sabudana)

Wash and soak the rice, lentils, sago and fenugreek. Rice and puffed rice should be soaked separately for 7-8 hrs.

Making dosa batter in a mixer:

Drain all the water and add the soaked ingredients in a wet grinder jar. Add water and grind until you get a fine smooth consistency of rice in the batter. If the mixer begins to heat up, stop and wait for a few minutes. Once the mixer cools down, begin to grind again. Depending on the jar capacity, you can grind everything at once or in two batches. I made this dosa batter using a stone grinder. I also added around ¾ cup of water.

Next, take the batter in a large bowl or pan. Cover and allow to ferment for 8 to 9 hours. Time of fermentation will vary depending on the temperature conditions. Fermentation will allow the dosa batter to double in volume. You should be able to see tiny air pockets in the batter with a slightly sour aroma. Stir this batter and add a pinch of salt.

1) 2 cups dosa batter
2) 1 medium onion chopped
3) 1 small firm ripe tomato deseeded and chopped
4) 2 green chilies chopped
5) Few coriander leaves
6) Dash of chilli powder
7) Oil or ghee


How to make the Uttapam/ Uttapa:
Grease a griddle pan. Heat it well. If you feel your batter is quite thick, you can add a little bit of water to smoothen out its consistency.

Making Mini Onion Uttapam: 

Using a ladle, pour your batter on the hot pan. Your uttapam’s should look like mini pancakes. Make sure you smoothen out your batter so your uttapam does not become too thick. Lower the heat and add your preferred  toppings (a dash of paprika adds some nice flavour!)


Put a little bit of ghee/ oil towards the edges and over the edges. Just like a pancake, when you see a few air pockets beginning to form on the top- it means it’s time to flip! Cook on the other side until it is also well cooked.


Serve your mini onion uttapam’s with chutney, ketchup or even sambar.


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