Name: Tomato Onion Uttapam recipe by Sujata Hande-Parab at BetterButter
Prep time: 854 min
Cook time: 10 min
Total time: 864 min
Yield: 5
Ingredients: For Batter - Idli or Dosa rice – 2cups; Split Black Lentils – 1 cup; Chana Dal – 2-3 tbsp; Fenugreek seeds – 1tbsp; Flattened rice – 1/2 cup; Water – 2-3 cups for soaking + ½ - ¾ cup to adjust consistency; Oil – 3-4 tbsp.; Salt to taste; For Tomato Onion Uttapam – Onion – 1 finely chopped.; Green chilli – 1-2 finely chopped or sliced.; Tomato – 1 deseeded finely chopped; Coriander leaves – 2 tbsp. finely chopped; For serving – Coconut or tomato chutney, sambar etc.

ABOUT Tomato Onion Uttapam RECIPE

Uttapam or Uttapa is a dosa-like dish from South India made by cooking ingredients in a batter. Unlike a dosa, which is crisp and crepe-like, uttapam is a thick pancake, with variety of toppings. In this recipe I have used tomato, onion, coriander, green chilli. This is popularly called as tomato onion uttapam in most of the hotels and food stalls. You can use any veggies of your choice. This dish tastes amazing with spicy chutney or sambar. One of my favorite dish and I prepare different types of uttapam regularly at home.

Ingredients Serving: 5

For Batter - Idli or Dosa rice – 2cups
Split Black Lentils – 1 cup
Chana Dal – 2-3 tbsp
Fenugreek seeds – 1tbsp
Flattened rice – 1/2 cup
Water – 2-3 cups for soaking + ½ - ¾ cup to adjust consistency
Oil – 3-4 tbsp.
Salt to taste
For Tomato Onion Uttapam – Onion – 1 finely chopped.
Green chilli – 1-2 finely chopped or sliced.
Tomato – 1 deseeded finely chopped
Coriander leaves – 2 tbsp. finely chopped
For serving – Coconut or tomato chutney, sambar etc.

Instructions

Soak Split Black Lentils, Bengal gram, fenugreek seeds together and rice separately in water overnight.
Soak Flattened rice or Poha for an hour.
Next day, drain and rinse it. First blend soaked rice and soaked Poha into smooth batter. Pour little water if required.
Blend urad dal or Split Black Lentils, Bengal gram, fenugreek seeds separately into smooth batter using little water if required.
Add water as required, adjust the consistency of the batter to ensure it is not very thick not very thin.
Add salt and mix the batter thoroughly.
Transfer it into large container or vessel and let it Ferment for 10 hrs.
In a nonstick pan drizzle oil. Spread all over with rubber spatula or halved onion. Pour a ladle full batter and spread evenly in a round shape. Batter spread will be slightly thicker for uttapam.
Top it with some finely chopped onion, tomatoes, coriander leaves, green chilli. Gently press.
Drizzle some oil. Cover it with a plate or lid for 1 minute.
Remove plate and flip it when the edges begin to rise from the pan and bottom turns golden brown. Gently press and cook other side on low flame. Drizzle some oil
Transfer it into a plate. Repeat process with remaining batter.
Serve hot with coconut chutney or spicy tomato chutney.

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