Spicy Tomato Uttapam with Garlic – A South Indian Delight
Uttapam, a cherished breakfast dish from South India, is typically enjoyed for its fluffy texture and light flavor. However, if you’re seeking a twist on this classic dish, the Spicy Tomato Uttapam with Garlic is an exciting variation that adds a burst of tangy, spicy flavor to the traditional recipe. This mouthwatering version is perfect for those who love a bit of heat and zest to kick-start their day. With its golden, crispy edges and a soft, spongy center, it’s a perfect blend of textures and flavors, making it an ideal meal for breakfast or as an afternoon snack. Here’s how to make this delicious treat!
Ingredients
| Ingredient | Quantity |
|---|---|
| Idli Rice | 1 cup |
| Rice | 1 cup |
| Arhar Dal (Split Toor Dal) | 1/4 cup |
| Black Urad Dal (Whole) | 1/4 cup |
| Methi Seeds (Fenugreek Seeds) | 1 teaspoon |
| Salt | To taste |
| Tomatoes | 2 |
| Garlic | 1 clove, finely chopped |
| Green Chilli | 1, finely chopped |
| Oil | For cooking |
Preparation Time: 20 minutes
Cooking Time: 30 minutes
Servings: 4 servings
Instructions
Step 1: Preparing the Uttapam Batter
Begin by preparing the uttapam batter. Wash and soak the idli rice, raw rice, urad dal, toor dal, and methi seeds in water for about 4 to 5 hours. This soaking process is essential for softening the grains and legumes, which will result in a fluffy batter when ground.
Once soaked, drain the water and transfer the mixture to a wet grinder or a high-speed mixer. Grind the ingredients into a thick batter. The consistency should be similar to pancake or dosa batter—neither too runny nor too thick.
After grinding, transfer the batter to a large mixing bowl. Add salt to taste, and beat the batter vigorously with a ladle to aerate it. This step helps the batter to ferment well and yields a lighter texture. Leave the batter in a warm place to ferment overnight (or for at least 8 hours).
Step 2: Preparing the Tomato Puree
While the batter is fermenting, you can prepare the spicy tomato mixture. Take the tomatoes, garlic, and green chili and blend them into a smooth puree using a mixer or food processor. The addition of garlic and chili will enhance the flavor and give a wonderful spicy punch to the uttapam.
Step 3: Mixing the Tomato Puree with the Batter
Once the batter is fully fermented, it’s time to make the spicy tomato uttapam. In a large bowl, add 2 to 3 cups of the fermented uttapam batter. Mix in the freshly prepared tomato puree along with salt to taste. Stir the mixture thoroughly to ensure an even distribution of the tomato flavor throughout the batter. The vibrant red color of the tomato puree will give the uttapam a unique appearance and a burst of tangy flavor.
Step 4: Cooking the Uttapam
Heat a skillet or non-stick tawa on low to medium heat. Once the skillet is hot, add a little oil to grease the surface. Pour a ladle full of the prepared tomato uttapam batter onto the skillet. Unlike dosa, do not spread the batter thinly. The batter should remain relatively thick to maintain the softness of the uttapam.
Let the uttapam cook on one side for 2 to 3 minutes, allowing the bottom to turn golden brown and slightly crisp. Once the base is cooked, flip the uttapam over and cook for another 2 minutes on the other side until golden brown.
Step 5: Serving the Spicy Tomato Uttapam with Garlic
Remove the cooked uttapam from the skillet and place it on a serving plate. Continue to cook the remaining batter in the same manner.
For the ultimate South Indian breakfast experience, serve the Spicy Tomato Uttapam with Garlic alongside a refreshing South Indian coconut chutney, tangy tomato-onion chutney, or any chutney of your choice. This combination will elevate the flavors of the uttapam and make for a delightful, hearty meal.
Tips for Perfect Spicy Tomato Uttapam
- Fermentation: The batter must ferment properly for the uttapam to have a light and fluffy texture. Ensure the batter has a slightly sour smell, indicating that it’s well-fermented.
- Consistency: Keep the batter on the thicker side; it should not spread too thin when cooking. This helps achieve that soft, spongy interior.
- Cooking Heat: Cook on low heat to ensure that the uttapam cooks evenly and does not burn on the outside while remaining uncooked inside.
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 180 |
| Carbohydrates | 35g |
| Protein | 5g |
| Fat | 2g |
| Fiber | 3g |
| Sodium | 250mg |
| Potassium | 300mg |
| Calcium | 30mg |
| Iron | 2mg |
Why You’ll Love This Recipe
This Spicy Tomato Uttapam with Garlic is a refreshing and flavorful variation of the traditional uttapam. The tanginess of tomatoes combined with the spicy kick of garlic and green chili adds a delicious layer of flavor that transforms a simple breakfast into an indulgent treat. Plus, it’s packed with protein and fiber from the lentils, making it a filling and nutritious start to your day.
Whether you’re enjoying it as a quick breakfast or preparing it as a snack for the kids after school, this recipe is sure to be a hit. Plus, it’s an excellent way to introduce a spicy twist to a traditional South Indian favorite.
Enjoy this flavorful and easy-to-make dish, and be sure to pair it with your favorite chutneys for the perfect South Indian breakfast experience!
