Tomato Uattpam Recipe
Uattpam is a south Indian dish and breakfast it is loved for its falvour and versatility . To make a savoury variation . try this tomato uttapam recipe at home enjoy the recipe and let’s make tomato uttapam
Ingredients
2 Cup idli rice
1/5 Cup urad dal
1/5 Cup chana dal
1 Tablespoon fenugreek seed
1 Chopped tomato
1 Chopped onion
As needed salt
As needed coriander leaves
Oil or Butter for cooking
Step:1
Take soaked rice , chana dal , urad dal and fenugreek grind them into a smooth paste
Step:2
Let the better ferment till it fluffy and approximately double in volume
Step:3
Add chopped tomato , chopped onion and coriander leaves mix well set aside
Step:4
Heat dosa pan and pour the batter . Sprinkle the mixture of onion and tomato on top
Step:5
Cook with butter or oil cook on both side till golden brown and serve with chutney or with sambar
Video For Tomato Uttapam
FAQs
1. What’s the best batter consistency for uttapam
Ideal texture:
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Slightly thicker than dosa batter
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Should spread easily but hold toppings
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Ferment 8-12 hrs for fluffy texture
2. Can I use store-bought dosa batter
Yes, with adjustments:
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Thicken with 1-2 tbsp rice flour if too runny
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Add ½ tsp eno/fruit salt for instant fluffiness
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Best with fresh batter (within 2 days)
3. How do I prevent toppings from falling off
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Press toppings gently into batter
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Use smaller tomato pieces
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Cook on medium-low heat
4. What other toppings work well
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Classic: Onions + green chilies + coriander
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Protein: Paneer cubes or sprouts
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Colorful: Bell peppers + carrots
5. Why does my uttapam stick to the pan
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Pan not hot enough before pouring
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Insufficient oil/ghee
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Using wrong pan (cast iron works best)
6. Can I make it gluten-free
Naturally gluten-free when using:
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Traditional rice+urad dal batter
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No wheat flour additives
Conclusion
Tomato Uttapam is the perfect savory pancake that combines soft texture with fresh flavors. The tangy tomatoes paired with fluffy fermented batter create a satisfying breakfast or snack. Unlike regular dosas, uttapams shine with their colorful toppings and thicker texture. Serve hot with coconut chutney and sambar for an authentic South Indian experience.