About Tomato Uttapam
Got some leftover dosa batter and don’t really want to eat any more dosas? Here’s what you can actually make with it. This recipe of Tomato Uttapam is one of the simplest ways to use up your leftover batter and turn it into something equally healthy and tasty. Even I usually make an Uttapam at home with the leftover Idli Batter or Dosa Batter. Speaking of uttapams reminds me of my mother who always prefers them over dosas. Instead of regular dosas she likes to make uttapams for herself. Since both can be from the same batter, so you have the option to choose. With this Onion Tomato Uttapam recipe that I have shared here, you are able to just bring in a customization to the regular recipe. In addition to the dosa batter, finely chopped tomatoes and finely chopped onions, all you require for this Tomato Uttapam recipe is some finely chopped coriander leaves, oil to cook the uttapams and some ground spice mix. The options for this are either Sambar Masala or Idli Podi or even pav bhaji masala. Personally, I like both uttapams and dosas. The main difference between them and dosas is that they are slightly thicker than dosas and sometimes if you don’t cook them well then, the insides remain a little uncooked. Cook them on low to medium heat. Just like this Onion Tomato Uttapam, there are different varieties of uttapams that you can definitely try. Some of them are:
Instant Rava Uttapam Onion Uttapam Masala Uttapam Oats Uttapam
Like dosa, you can pair this Tomato Uttapam too with a tasty Coconut Chutney and Sambar, and turn it into a lovely breakfast, brunch or even a lunch meal.
How to make Tomato Uttapam
- First, make dosa batter. In this post of dosa, I have explained how to make homemade Dosa Batter. You can also use leftover idli or dosa batter. Mix the chopped onions, tomatoes, green chili and coriander leaves together in a bowl. Heat a cast iron skillet or griddle or non-stick tawa. If using a non-stick tawa, then no need to spread oil on it. For a griddle, you can spread the oil. Take 1 ladle of uttapam batter and spread it in a circle on the tawa similar to the way you would make a dosa. Only the quantity of batter will be more than what you would normally use for a dosa. The uttapam should be slightly thick.
- Top the uttapam with onion, tomatoes and chili mixture. Sprinkle Pav Bhaji Masala or sambar masala or idli podi (dry chutney powder for idli and dosa) and a pinch of salt on top of the vegetables and uttapam. Press the veggies on the uncooked batter, so that they stick onto it. Drizzle some oil on the sides and top.
- Once the base is cooked well and golden, turn and spread some oil on the cooked side. The onion-tomato side is getting cooked now. Flip the uttapam when this side also gets cooked and onions, tomatoes are light browned or golden.
- Flip again, if you see the first side is not cooked or browned. When it is crisp and cooked on both sides, serve the Onion Tomato Uttapam hot with sambar and coconut chutney. You can also serve it with chutney or simple sweetened or plain curd. Serve them hot to have the best taste. Repeat making the Tomato Uttapam with in batches with the remaining batter.
Expert Tips
Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. For more vegetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter. Appam Recipe (Rice & Coconut Hoppers) Rava Idli (Easy and No Fermentation) Medu Vada Recipe | Sambar Vada Upma Recipe (Classic Rava Upma) This Onion Tomato Uttapam from the archives was first published on May 2010. It has been updated and republished on June 2024.
