📝 About This Recipe
A cornerstone of South Indian tiffin culture, the Onion and Tomato Uttapam is a thick, fermented rice and lentil pancake that strikes the perfect balance between a soft, spongy interior and crisp, golden edges. Topped with a vibrant medley of tangy tomatoes, sharp red onions, and fresh green chilies, it offers a symphony of textures and a complex, fermented tang. This soul-warming breakfast is not only naturally gluten-free and vegan but also a nutritious way to start your day with authentic flavors.
🥗 Ingredients
The Batter (Fermented)
- 2 cups Idli/Dosa Rice (parboiled rice preferred)
- 1/2 cup Urad Dal (whole husked black gram)
- 1/2 teaspoon Fenugreek Seeds (helps in fermentation and flavor)
- 1 teaspoon Salt (adjust to taste)
- 1.5 cups Water (for grinding; use chilled water to prevent overheating)
The Toppings
- 2 medium Red Onion (very finely chopped)
- 2 medium Roma Tomatoes (deseeded and finely chopped)
- 2-3 pieces Green Chilies (minced; adjust for spice level)
- 1 inch Fresh Ginger (finely grated)
- 1/4 cup Cilantro (freshly chopped)
- 10-12 pieces Curry Leaves (finely torn for aroma)
For Cooking
- 4 tablespoons Gingelly Oil or Ghee (for drizzling around the edges)
- 2 teaspoons Podhi (Gunpowder) (optional; for dusting on top)
👨🍳 Instructions
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1
Rinse the rice and urad dal (with fenugreek) separately in cold water until the water runs clear. Soak them in separate bowls for at least 5-6 hours.
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2
Drain the urad dal and grind it in a high-speed blender or wet grinder with a little chilled water until it is light, fluffy, and smooth. Transfer to a large deep bowl.
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3
Grind the rice with minimal water to a slightly coarse consistency (like fine semolina). Mix the rice batter thoroughly with the dal batter using your hands; the natural yeast on your skin aids fermentation.
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4
Cover and let the batter ferment in a warm, dark place for 8-10 hours until it doubles in volume and smells pleasantly sour.
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5
Gently fold in the salt. The batter should be thick yet pourable—thicker than standard dosa batter.
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6
In a separate small bowl, toss together the chopped onions, tomatoes, green chilies, ginger, cilantro, and curry leaves to create a uniform topping mix.
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7
Heat a heavy-bottomed cast-iron tawa or non-stick griddle over medium heat. Lightly grease it with a drop of oil and wipe with a sliced onion or damp cloth.
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8
Pour a generous ladleful (about 1/2 cup) of batter onto the center of the hot tawa. Spread it very slightly in a circular motion; it should remain about 1/4 inch thick.
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9
Immediately sprinkle a handful of the onion-tomato topping mixture evenly over the wet batter. Gently press the toppings down with a spatula so they stick.
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10
Drizzle a teaspoon of oil or ghee around the edges and a few drops on top. Cover the tawa with a lid for 2 minutes to allow the steam to cook the thick batter through.
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11
Remove the lid and flip the uttapam carefully once the bottom is golden brown and crisp. Cook the topping side for 1-2 minutes until the onions are caramelized and tomatoes are soft.
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12
Flip back to ensure the base is perfectly crisp, then slide it onto a serving plate. Repeat for the remaining batter.
💡 Chef's Tips
For the best texture, use a cast-iron tawa; it retains heat better than non-stick and creates those signature crisp edges. If your batter hasn't risen due to cold weather, place it inside an oven with the light turned on to provide a gentle warmth. Always deseed the tomatoes to prevent the topping from becoming too watery, which can make the uttapam soggy. Don't over-spread the batter; an uttapam is meant to be thick and pancake-like, unlike a thin crepe-like dosa. If using store-bought batter, ensure it is at room temperature before cooking for the softest results.
🍽️ Serving Suggestions
Serve piping hot with a side of creamy Coconut Chutney and tangy Tomato-Onion Chutney. A bowl of piping hot Vegetable Sambar is essential for dipping and adding extra depth. Pair with a glass of frothy South Indian Filter Coffee for the quintessential breakfast experience. For an extra kick, sprinkle a teaspoon of Milagai Podi (Gunpowder) over the uttapam while it's cooking. Add a dollop of fresh white butter on top of the hot uttapam just before serving for a luxurious touch.