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Onion Tomato Uthappam by DK on Feb 2, 2009

Onion Tomato Uthappam

During Breakfast

She: “Honey! What do you want for breakfast? Is idli ok?”

He: “mm..Dint we have Idlis just yesterday? I want toast today…”

Packing Lunch

She: “Would you like me to pack Idlis for your box?”

He: “What..(Sulking!) no..no..They will be cold! Ok Ok your hotbox may help..but I don’t like idlis for lunch!”

Dinner

She: “I feel so tired..What a day! I don’t feel like cooking either…How about Idlis?”

He: “What’s with you and idlis! Never thought you were idlyentric!” [that’s Idli + eccentric = idlyentric for you].

She: (Sign!) “No I am not Idly crazy or something! It’s just that I have lots of idly batter – Just wanted to use it that’s all.”

I am sure this situation would have been “been there and done that” in many of your homes. It’s the same in mine too. Become enthusiastic and grind lots of idly batter and then cope with the family who suddenly become idly phobic. Enter idly clones and you end up making different varieties of tiffin with idly batter – idly fry, idly upma, kuzhi paniyarams,idly roast and ..and..yes Uthappams.Uthappams are South Indian pizzas, or you may call it savory pancakes and are mostly made with leftover Idly batter.


They are instant, quick, simple and utterly delicious – of course provided you have the idly batter in hand. But then going by the taste, having leftovers in this case is warranted!:)You want to have some left over idly batter – so you end up making more batter. Any topping of your choice accompanied with spicy chutney’s make the meal.

  • Cook time:
  • Prep time:
  • Serves: 2 people
  • Yields: Makes around 4-6 Uthappams
Ingredients
  • About 3 cups of Leftover Idli batter
  • 1 onion, chopped finely
  • 1 tomato, chopped finely
  • 2-3 green chilies, thinly sliced (or as per taste)
  • few cilantro sprigs for garnish
Method
1. If you have stored the batter, make sure you bring the batter to room temperature before cooking.
2. In a skillet, greased with approx ¼ tsp oil and rubbed with half sliced onion, pour out 1 ladle of batter in the center.
3. It should be like a pancake, thick and shaped into a circle and then top it with little onion, tomato, chilies and cilantro.
4. After 2-3 min, when done – you will know if you lift it with your spatula easily without it sticking to the bottom- turn it the other side. Cook for another 2-3 min. You can pour about ¼-1/2 tsp of oil if needed around the uthappams.
5. Remove and serve. The aroma that’s wafts is amazing. Serve it with suggested accompaniments.

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1 Member Reviews

By Isha on Mar 1, 2013

i made it and it came very tasty....

19 Comments

By Day 38 – Dollar Dosai (a.k.a Uthappam) (Crepes & Pancakes) | A dish a day on Feb 7, 2014

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By B&B Brugge on Jul 5, 2013

I love all south Indian dishes and have made uthappam, a number of times, but I don't add tomato toppings in that. This looks colorful and ill definitely taste good. I will give it a try.

By Ursula McDonnell on Mar 24, 2013

What is the uthappham batter made from? I had some in an indian resttaurant and my daughters Indian friend said the batter was made from white lentils. My daughter is gluten intolerant so I thought it wild be a perfect dish . But when I wen to a local store to buy the batter I found it was made from semolina which is a wheat l product.

By Bigbite.in on Mar 21, 2013

It looks simply delicious. It is also known as an Indian pizza. It is traditionally made with toppings such as tomatoes, onion, chillies, capsicum and cabbage mix; other common choices are coconut or mixed vegetables. It is often eaten with sambar or chutney. :wink: :-D

By Ruksana on Dec 12, 2012

:) wow soo easy and tasty recipie :))

By revathi on Aug 5, 2012

amazing.....traditional taste :twisted:

By Revathi on Aug 5, 2012

Its amazing...traditional taste....gud..

By ekta on May 28, 2011

ise convection m.v. m kaise banaye

By annie on Nov 7, 2010

hi can you post neer dosa's recipe with exact proportion of rice and water, also can it be made with rice flour...m crazy about neer dosa.......

By alka c singh on Mar 19, 2010

Hi DK, Made uttapam today for breakfast, wid ALL the chutneys u recommend with it.....WOT A HIT IT WAS!!! :-D Have seldom got this many compliments for a meal as this one, and such a simple one!! Thanks a ton!!

By veggie belly on Feb 3, 2009

If I had a lot of batter, thats exactly what i would have done! Your uthappams look great.

By Usha on Feb 3, 2009

Uthappams always work at my place...yours looks perfect :-)

By rekhas kitchen on Feb 3, 2009

he he he perfect conversation it happens to me also and love those colour full and spongy oothappams ummmm

By Priya on Feb 3, 2009

Always love these spongy delicious n colourful oothappams with coconut chutney, absolutely heaven na!!!

By sriharivatsan on Feb 2, 2009

Wow, colorful oothappam..Looks yummy..My tastebuds started to crave for this..Am feeling hungry now!!

By DEESHA on Feb 2, 2009

man, they look sooper delicious .. I have always loved this & a great way of using up the leftover batter

By Asha on Feb 2, 2009

Soft and spongy Uttappam!! Slurp!!
I am making Neer Dosa and Turnip gravy for dinner today! :))

I know! No smart a.. comment today from me. I am tired a bit, too much excitement last night. Too much eating and screaming at Super Bowl game! Haha!

By Indhu on Feb 2, 2009

very nice way to use the idli batter.. it looks just like pizza :)

By Curry Leaf on Feb 2, 2009

My God,you r tempting me too much.I love oothappams and esp tom-onion ones.Since I told u I am not an Idly person,let me confide another secret-I am an oothappam person.