You are here: Home >  Cuisine  >  Indian Veg Recipes  >  South Indian  >  Karnataka Vegetarian Cuisine  >  Onion Tomato Uttapam, Tomato Onion Uttapa

onion tomato uttapam recipe | uttapa Mumbai style | how to make onion tomato uthappam | South Indian tomato onion uttapa |

onion tomato uttapam recipe | uttapa Mumbai style | how to make onion tomato uthappam | South Indian tomato onion uttapa | with 51 amazing images.



onion tomato uttapam recipe | uttapa Mumbai style | how to make onion tomato uthappam | South Indian tomato onion uttapa is a famous recipe which features on most restaurant menus. Learn how to make onion tomato uthappam.

To make onion tomato uttapam, combine the dosa batter with little water and salt in a bowl and mix well. Heat a non-stick tava (griddle), sprinkle a little water on it (it should sizzle immediately) and wipe off using a piece of cloth. Pour a ladleful of the batter on the tava (griddle), spread in a circular motion to make a 150 mm. (6") thick uttapa and cook on a medium flame for 45 seconds. Sprinkle 1/7th of the topping (as we are making 7 uttapams) and press it lightly using a flat ladle. Pour oil on it and over the edges and cook on a medium flame for 2 minutes or till light brown in colour from both the sides. Repeat steps 2 to 5 to make 6 more uttapams. Serve immediately with sambhar and coconut chutney.

Onion tomato uthappam is a sumptuous South Indian snack, often had for breakfast or dinner. It is basically a thick pancake, made with dosa batter and topped with juicy onions and tangy tomatoes.

Green chillies and coriander add to the zesty flavour of this uttapa Mumbai style, making it a really exciting treat for your palate. Chopped curry is always also something very native to South Indian cooking. It features in other snack in Masala Vadai too!

To make a complete South Indian meal, serve uttapa Mumbai style with coconut chutney, sambar and idli podi powder.

Tips for onion tomato uttapam. 1. Check the batter for salt. Add salt into the batter as per your liking. Mix well and keep aside. 2. Press the topping lightly using a flat ladle or with your fingers. This is important as the filling needs to bind with the batter. 3. You can buy ready made dosa batter. 4. You can chop the onions and tomatoes in advance, but add salt to it just before making the uttapam. Adding salt in advance might release water.

Enjoy onion tomato uttapam recipe | uttapa Mumbai style | how to make onion tomato uthappam | South Indian tomato onion uttapa | with step by step photos.

Onion Tomato Uttapam, Tomato Onion Uttapa

This recipe has been viewed 106847 times
5/5 stars  100% LIKED IT   
4 REVIEWS ALL GOOD



Onion Tomato Uttapam, Tomato Onion Uttapa recipe - How to make Onion Tomato Uttapam, Tomato Onion Uttapa

Preparation Time:    Cooking Time:    Total Time:     7Makes 7 uttapams
Show me for uttapams

Ingredients


For Onion Tomato Uttapam
4 cups readymade dosa batter

To Be Mixed Into A Topping For Uttapam
3 cups finely chopped onions
3 cups finely chopped tomatoes
1/2 cup finely chopped green chillies
1 1/2 cups finely chopped coriander (dhania)
3 tsp grated ginger (adrak)
3 tsp finely chopped curry leaves (kadi patta)
salt to taste
oil for cooking

For Serving With Onion Tomato Uttapam
 sambhar
coconut chutney

Method
For onion tomato uttapam
    For onion tomato uttapam
  1. To make onion tomato uttapam, combine the dosa batter with little water and salt in a bowl and mix well.
  2. Heat a non-stick tava (griddle), sprinkle a little water on it (it should sizzle immediately) and wipe off using a piece of cloth.
  3. Pour a ladleful of the batter on the tava (griddle), spread in a circular motion to make a 150 mm. (6") thick uttapa and cook on a medium flame for 45 seconds.
  4. Sprinkle 1/7th of the topping (as we are making 7 uttapams) and press it lightly using a flat ladle.
  5. Pour little oil on it and over the edges and cook on a medium flame for 2 minutes or till it turns light brown in colour.
  6. Flip the uttapam, pour little oil on it and over the edges and cook on a medium flame for 2 minutes or till it turns light brown in colour from the other side as well. Press it lightly with the spatula.
  7. Repeat steps 2 to 6 to make 6 more uttapams.
  8. Serve the onion tomato uttapam immediately with sambar and coconut chutney.
Nutrient values (Abbrv) per uttapam
Energy176 cal
Protein31.3 g
Carbohydrates27.4 g
Fiber3.4 g
Fat5.4 g
Cholesterol0 mg
Sodium18.9 mg
Onion Tomato Uttapam, Tomato Onion Uttapa recipe with step by step photos

like onion tomato uttapam
    like onion tomato uttapam
  1. like onion tomato uttapam recipe | uttapa Mumbai style | how to make onion tomato uthappam | South Indian tomato onion uttapa | then see our collection of uttapam recipes and some recipes we love.

what is onion tomato uttapam made off?
    what is onion tomato uttapam made off?
  1. what is onion tomato uttapam made off? South Indian onion tomato uttapam  is made from 4 cups readymade dosa batter. To Be Mixed Into A Topping For Uttapam
    : 3 cups finely chopped onions, 3 cups finely chopped tomatoes, 1/2 cup finely chopped green chillies, 1 1/2 cups finely chopped coriander (dhania), 3 tsp grated ginger (adrak)
    3 tsp finely chopped curry leaves (kadi patta), salt to taste and oil for cooking.

making dosa batter for onion tomato uttapam
    making dosa batter for onion tomato uttapam
  1. For dosa batter you will need 1/2 cup urad dal (split black lentils), 1 tbsp fenugreek (methi) seeds, 1 cup raw rice (chawal), 1 cup par-boiled rice (ukda chawal) and 2 tbsp thick beaten rice (jada poha). You can buy ready made dosa batter also.  You will need 1/2 kg dosa batter ( which is about 4 cups of dosa batter). If so, then skip to cooking of onion tomato uttapam. Note that this dosa batter recipe will give you 6 cups of batter so we need only 4 cups for this recipe, therfore refrigerate the balance batter for upto 7 days.  
  2. Take a deep bowl and put 1/2 cup urad dal (split black lentils) into it. 
  3. Add 1 tbsp fenugreek (methi) seeds into the bowl. Adding fenugreek seeds to dosa batter helps in the process of fermentation. Some people add cooked rice (about 2 tbsps) for the same reason. Adding cooked rice also makes the final product crispier. 
  4. Add water. 
  5. Wash the urad dal well with water to get rid of impurities if any. Drain it. 
  6. Enough water in a deep bowl and mix well. Cover with a lid and keep aside to soak for 4 hours.
  7. Drain the urad dal and fenugreek seeds using a strainer. They must have become soft enough to be ground to a paste. 
     
  8. Transfer the soaked and drained urad dal and fenugreek seeds to a mixer jar. 
     
  9. Add approx. 1 cup of water. Do not add all water at once, start with lesser amount and add water as needed. Traditionally, a stone grinder is used to prepare idli/dosa batter. If you have one, make use of it or you can also make use of a wet grinder or mixer grinder like us. Ensure the batter does not warm up while grinding. If your mixer jar gets heated quickly, make use of cold water while grinding. This will prevent the idly from turning hard. 
  10. Blend to a smooth paste. 
     
  11. Put this mixture into a deep bowl and keep aside. 
  12. Similarly, wash the par-boiled rice with water. 
  13. Also, wash the raw rice well. 
  14. Put both the rice into another deep bowl. Add the thick beaten rice into the bowl. Adding Poha or thick beaten rice to the dosa batter will make the dosas lighter. 
     
  15. Add enough water into the bowl to submerge all ingredients and mix well.  
  16. Cover the bowl with a lid and keep it aside to soak for at least 4 hours.
  17. Now, drain the soaked par-boiled rice, raw rice, and thick beaten rice using a strainer. 
  18. Transfer this to a mixer and blend to a smooth paste using approx. 1 cup of water. Make sure that the grains are ground to perfection. 
  19. Now, put the mixture into the same bowl of the urad dal batter mix well. 
  20. Add the salt to taste and mix well. 
  21. Cover the batter with a lid and keep the dosa batter  | South Indian dosa batter | dosa batter at home | aside to ferment in a warm place for at least 12 hours.  
  22. Once fermented, mix the dosa batter very well. 
     
  23. Use the dosa batter | South Indian dosa batter | dosa batter made at home | immediately to make dosas or store the batter in an air-tight container and refrigerate. The dosa batter will stay fresh for at least 1 week if refrigerated.  Right before you make Dosas, you might have to add more salt and water to adjust the consistency. If the batter becomes too runny, you can add semolina/rice flour little by little and mix well till you get the right consistency. Adding semolina also gives a beautiful color to the dosas. However, some people add about a teaspoon of sugar for the colour. 
     

filling for onion tomato uttapam
    filling for onion tomato uttapam
  1. In a glass bowl put 3 cups finely chopped onions.
  2. Add 3 cups finely chopped tomatoes.
  3. Add 1/2 cup finely chopped green chillies.
  4. Add 1 1/2 cups finely chopped coriander (dhania).
  5. Add 3 tsp grated ginger (adrak).
  6. Add 3 tsp finely chopped curry leaves (kadi patta).
     
  7. Add salt to taste.
  8. Mix well. onion tomato uttapam recipe | uttapa Mumbai style | how to make onion tomato uthappam | South Indian tomato onion uttapa | stuffing is ready.

cooking onion tomato uttapam
    cooking onion tomato uttapam
  1. To make onion tomato uttapam recipe | uttapa Mumbai style | how to make onion tomato uthappam | South Indian tomato onion uttapa | take a deep bowl and add the Dosa batter into it. 
  2. Add a little water to adjust the consistency. It shouldn't be too thick or too runny. 
  3. Check the batter for salt. Add salt into the batter as per your liking. Mix well and keep aside. 
  4. Heat a non-stick tava (griddle).Use a little oil to grease it and wipe off using a tissue or a piece of cloth.
  5. Now, sprinkle a little water on it. If it sizzles immediately your pan is seasoned and ready to use. 
     
  6. Wipe the water off using a piece of cloth. It is important to season the pan before you start cooking the uttapas so that they don’t stick to the tava.
  7. Pour a ladleful of the batter on the tava (griddle).
  8. Spread in a circular motion to make a 150 mm. (6") thick uttapam and cook for 45 seconds.
  9. Sprinkle 1/7th of the onion tomato uttapam topping (as we are making 7 uttapams) on top of the batter.
  10. Press the uttapam filling down lightly.
  11. Grease the uttapam and the sides of the uttapam outside the pan with oil and cook for another 2 minutes.
  12. Flip over onion tomato uttapam recipe | uttapa Mumbai style | how to make onion tomato uthappam | South Indian tomato onion uttapa |.
  13. Also brush the back of the uttapam with oil.
  14. Press the uttapam gently with a spatulla while its being cooked. Cook for 2 minutes. 
  15. Flip over and your  onion tomato uttapam | uttapa Mumbai style | how to make onion tomato uthappam | South Indian tomato onion uttapa | is ready.
  16. Repeat steps 2 to 6 to make 6 more uttapams.
  17. Serve onion tomato uttapam recipe | uttapa Mumbai style | how to make onion tomato uthappam | South Indian tomato onion uttapa | hot with coconut chutney and sambar.

pro tips for onion tomato uttapam
    pro tips for onion tomato uttapam
  1. Check the batter for salt. Add salt into the batter as per your liking. Mix well and keep aside.  
  2. Press the filling lightly using a flat ladle or with your fingers. This is important as the filling needs to bind with the batter. 
     
  3. You can buy ready made dosa batter.
  4. You can chop the onions and tomatoes in advance, but add salt to it just before making the uttapam. Adding salt in advance might release water. 

Reviews

Onion Tomato Uttapam, Tomato Onion Uttapa
 on 17 Sep 20 09:25 AM
5

Simple and easy. Tastes good
Tarla Dalal
17 Sep 20 10:10 AM
   Manali, thanks for the feedback !!! keep reviewing recipes, articles you loved.
Onion Tomato Uttapam, Tomato Onion Uttapa
 on 19 Apr 20 08:40 PM
5

Tarla Dalal
21 Apr 20 01:12 AM
   Thank you for your feedback. Happy cooking.!
Onion Tomato Uttapam, Tomato Onion Uttapa
 on 12 Dec 16 03:54 PM
5

Hello, we are a franco-tamil cultural centre in Pondicherry and we are currently writting an article about what can be done out of an idli batter especially dosai and uttapam ! We would like to ask you if we can use this article''s first picture to illustrate it ? We can put the photographer''s name on it of course and send you the link of the article once it is written ! Sita team''s best regards
Tarla Dalal
12 Dec 16 04:37 PM
   Hi Sita, Yes you can use the image, if its online do give the link of td.com and if offline plz give photo credit Tarla Dalal
Onion Tomato Uttapam, Tomato Onion Uttapa
 on 10 Jun 16 03:31 PM
5

Onion tomato uttapam.. an all time favourite.. snack recipe.. great for breakfast.. with spicy chutney and sambhar..

Subscribe to Free Weekly Food Mailer