Tomato Onion Uttapam - uttapa

Tomato Onion Uttapam is one such recipe which I must have made n number of times but somehow forgot to post on blog.

This recipe is a must try recipe on day 2 or day 3 of leftover dosa

batter. With dosa batter in hand making uttapam is a 10 minutes job.

Now coming back to Uttapam ,It is one of the  tasty South Indian snack

or breakfast.  It has various types like vegetable uttapam ,plain,tomato ,tomato onion,plain onion, but Onion-Green Chili is one of my all time favorite. Uthappa deserves to be called the indian pizza as it lends itself  to several toppings.Traditionally uttapam is made with lightly sour dosa batter.

I have been loving this since my job days mom used to give me in tiffin.

I did manage to make it even when mom was not at home but the difference was I made it with readymade dosa batter & now I make it with home made dosa batter.


Pls click on  DOSA /UTTAPAM BATTER RECIPE  for detailed process of batter.

lets proceed

Ingredients

 Dosa Batter – 2 cups { Check above for recipe of dosa batter}
 Onions sliced finely – 1 cup finely chopped
Tomato chopped - 1 cup
 Green Chilies - 3-4 chopped
 Cilantro -1/3 cup chopped
 Cooking oil /ghee for shallow frying
 Salt as per taste





Method:

 1.Mix litte salt with onions,tomatoes  & chillies.keep aside .



2. Heat griddle or tawa. Take one ladle of dosa batter and pour in the middle of the griddle.

 3.Spread the batter as pancake (spread it thicker than dosa as shown in

picture) and add one teaspoon of oil along the edges.


 

4. Next spread chopped onions, tomatoes,green chillies and chopped cilantro evenly.


 

5.Let it cook on the medium flame for a minute and then  cover the uttapam with a lid. Cook for another 2 minutes.


6.Remove the lid and add few drops of oil on top of onion and chillies.By this time the uttapa would have browned at the base .

 7. Gently flip the uttapam to the other side and cook for couple of  minutes.Uttapam is ready when it is golden brown in color. Now smear ghee /butter on top of it.




 8.  Serve hot with  green/red coconut chutney and sambhar.