Easy Tomato Onion Uttapam: A Quick and Delicious Breakfast OptionJump to Recipe
Look no further than easy tomato onion uttapam for a quick and easy breakfast option that’s both tasty and healthy. This popular South Indian dish is made with a batter of fermented rice and urad dal, topped with a mixture of chopped onions, tomatoes, green chilies, and coriander leaves. Cook the pancake until it turns golden brown and crispy on both sides. This results in a delicious and satisfying meal that really hits the spot every time. If you asked me to pick between sweet or savory, this Indian breakfast would be my go to.
What makes Easy Tomato Onion Uttapam so special is its unique blend of flavors. The fermented rice and urad dal batter create a slightly sour and funky taste that is quintessential of fermented foods. Add in the zing of green chilies and the freshness of coriander leaves, and you’ve got yourself a dish that’s bursting with flavor. Prepare the batter in advance or better yet get a pre-made version from the store making it a great option for busy mornings. Spread the batter on the hot griddle, add the onion-tomato mixture on top, cook until golden brown, and voila! In just a few minutes, you’ll have a hot and delicious breakfast that’s perfect for any day of the week.
Pair it with coconut chutney or sambar for an authentic South Indian breakfast experience, or serve it with your favorite sauce or dip for a unique twist. Get creative and experiment with different toppings like red or green bell peppers, grated carrots or green peas to create your own unique flavor combinations. looking for other Indian recipes that go with tomato onion uttapam? Try this Sambar or Cabbage Poriyal.
Why You Should Make This Recipe
- Easy To Make: This is recipe is incredibly fast and easy to make.
- Vegan & Vegetarian: It uses a fermented batter that is vegan and vegetarian using vegetables in a creative way.
- Delicious: This recipe is full of flavor and super delicious.
- For your convenience, you can use homemade dosa batter if available, but I highly recommend trying the Balaji brand, locally made in New Jersey. You can find it at Patel Brothers, Apna Bazaar, and Kalustyans stores.
- Before using the batter, give it a good stir with a wooden spoon to ensure a well-mixed consistency, as it may settle and thicken at the bottom. Alternatively, transfer the batter into a medium bowl to incorporate all the ingredients thoroughly. If the batter appears too thick, simply add a few tablespoons of water and mix until you achieve the desired consistency.
- If you’re new to making dosas and uttapams, using a non-stick pan is highly recommended. This will prevent sticking and make the cooking process smoother.
Tomato Onion Uttapam
- 1 Nonstick pan
- 2 red tomatoes finely chopped
- 2 Thai green chili or 1/2 jalapeño finely chopped
- 1 red or yellow bell pepper finely chopped
- 1 green bell pepper finely chopped
- 1 small red or white onion finely chopped
- 2 tablespoon cilantro leaves finely chopped
- 1 teaspoon red chili powder
- 1 teaspoon salt
- 1/2 teaspoon cumin seeds
- 1 1.75 pound Balaji dosa batter or homemade dosa batter
- 1/4 cup Vegetable or neutral oil more if needed
- Add 2 red tomatoes finely chopped, 2 Thai green chilis or 1/2 jalapeño finely chopped, 1 red or yellow bell pepper finely chopped, 1 green bell pepper finely chopped, 1 small red or white onion finely chopped, 2 tablespoons cilantro leaves finely chopped, 1 teaspoon red chili powder, 1 teaspoon salt, ½ teaspoon cumin seeds, to a small bowl and stir to combine.
- Heat a nonstick pan/tava or a well seasoned cast iron pan to medium heat. Spread a ladleful or 3/4 cup of dosa batter in a circular motion to form a thick pancake-like shape. Uttapam is thicker than regular dosas. You can make it small or large, as you prefer.
- Sprinkle 1/2 cup of onion tomato mixture evenly over the uttapam. Add a little oil or ghee around the edges of the uttapam and on the toppings. This will help the uttapam cook and become crispy.
- Cover the tava with a lid and let the uttapam cook on low to medium heat. This ensures even cooking. Once the base turns golden brown, carefully flip the uttapam and cook the other side as well. Gently flip the uttapam using a flat spatula.
- Serve immediately with coconut chutney or as is.