Tomato Uttapam Recipe
A delightful South Indian breakfast dish, Tomato Uttapam offers a twist on the classic dosa, served thick, soft, and fluffy. Perfectly paired with savory chutneys and sambar, this dish brings an indulgent yet healthy start to your day. Traditionally made using dosa batter, Uttapam is a versatile dish that invites a variety of toppings, from onions and tomatoes to more creative options like paneer or cheese. The beauty of this dish lies in its simplicity, with the fresh toppings cooking directly into the batter as it sizzles on the griddle.
Tomato Uttapam is often found at street food stalls in South India, loved for its comforting, flavorful profile and nutritional benefits. With no added sugar or unhealthy fats, itβs a healthy breakfast option thatβs rich in carbohydrates and ideal for vegetarians. By reducing the amount of oil and focusing on fresh vegetables, you can make this dish even healthier. Letβs dive into making this scrumptious, nutritious breakfast item!
Cuisine: South Indian
Course: South Indian Breakfast
Diet: Vegetarian
Ingredients for Tomato Uttapam
For the Batter:
| Ingredient | Quantity |
|---|---|
| Idli Rice | 1 cup |
| Rice | Β½ cup |
| White Urad Dal (Split) | Β½ cup |
| Methi Seeds (Fenugreek) | Β½ teaspoon |
| Salt | To taste |
| Water | As required |
For Tomato Uttapam Toppings:
| Ingredient | Quantity |
|---|---|
| Onions (chopped) | Β½ cup |
| Tomatoes (chopped or sliced cherry tomatoes) | Β½ cup |
| Green Chillies (chopped) | 1 to 2 tablespoon |
| Coriander (Dhania) Leaves (chopped) | 2 tablespoon |
| Oil or Ghee | For cooking |
Preparation Time: 6-7 hours (for soaking and fermentation)
Cook Time: 30 minutes
Total Time: 6-7 hours (including fermentation)
Instructions for Making Tomato Uttapam
-
Prepare the Dosa Batter:
Begin by soaking the idli rice and rice together in a deep dish, fully covered with water, for approximately 6-7 hours. In a separate bowl, soak the white urad dal and methi seeds for the same duration. After soaking, rinse both the rice and dal mixtures 2-3 times, ensuring they are free of the soaking water. -
Grind the Batter:
Using a mixer-grinder, grind the urad dal and methi seeds into a fine, fluffy batter with minimal water. Once ready, transfer to a bowl. Next, grind the rice mixture into a smooth batter. Combine both batters in a large vessel and mix thoroughly. -
Fermentation:
Cover the bowl with a lid and let the batter ferment in a warm place for 8-10 hours. Fermentation is key to achieving the perfect texture for your uttapam, so ensure the batter has enough room to rise during this process. You can even leave it overnight. -
Add Salt and Adjust the Consistency:
Once the batter has fermented, add salt to taste and mix the batter well. You should have a batter with a slightly runny consistency, which is ideal for making uttapam. -
Prepare the Toppings:
While the batter ferments, chop the onions, tomatoes (or use sliced cherry tomatoes), green chillies, and coriander leaves. Combine these ingredients in a bowl and set aside for later use. -
Cook the Uttapam:
Preheat a griddle or non-stick tawa over medium heat. Once hot, take a ladleful of the uttapam batter and pour it onto the griddle, gently spreading it in concentric circles. Unlike the thin dosa, make sure you keep the batter thick, like a pancake. -
Add the Toppings:
Immediately sprinkle the prepared vegetable mixture (onions, tomatoes, green chillies, coriander) generously over the surface of the batter. Drizzle a little oil or ghee around the edges and on top to help cook the uttapam evenly. -
Cover and Cook:
Cover the uttapam with a lid and allow it to cook on medium heat for 2-3 minutes, or until the base is golden and crispy. Once the bottom is cooked, flip the uttapam carefully to cook the other side for another minute or two. -
Serve:
Once both sides of the uttapam are cooked and lightly golden, remove it from the griddle. Serve immediately while hot. Tomato Uttapam pairs wonderfully with Mixed Vegetable Sambar, Coconut Chutney, or Red Chilli Chutney for an authentic South Indian breakfast experience.
Tips for a Perfect Uttapam:
- Fermentation: The fermentation process is essential for the fluffy texture of Uttapam. If you’re in a cold climate, place the batter in the oven with the light on to create a warm environment.
- Toppings Variations: Feel free to customize the toppings by adding grated carrots, shredded coconut, or even paneer for a different flavor.
- Less Oil Option: To keep the dish healthier, use minimal oil or ghee while cooking the uttapam.
- Add Cheese: For a twist, sprinkle some grated cheese on top before covering the uttapam. This will melt into the batter, adding a creamy texture.
Nutritional Benefits of Tomato Uttapam:
Tomato Uttapam offers a well-rounded nutritional profile. Itβs packed with carbohydrates, making it an ideal breakfast option that provides energy to kickstart your day. The inclusion of fresh vegetables like tomatoes, onions, and green chillies enhances the flavor and adds vitamins, minerals, and fiber. Additionally, Uttapam is a great choice for vegetarians, offering a healthy and filling meal without any added sugars or saturated fats.
Conclusion:
The Tomato Uttapam is not just a delicious breakfast dish, but also a nutritious one. By following the simple steps to prepare and cook the batter with your choice of toppings, you can create a hearty meal that will satisfy your taste buds while keeping you healthy. Whether enjoyed as a family breakfast or served at a gathering, this dish will surely become a crowd favorite. Pair it with chutney and sambar, and you have yourself a meal that reflects the authentic flavors of South India.
