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Tomato Uttapam Recipe

Tomato Uttapam Recipe

Tomato Uttapam is a tangy and savory South Indian pancake made from fermented rice and lentil batter, topped with juicy chopped tomatoes, onions, green chilies, and cilantro. The tomatoes soften and slightly caramelize while cooking, adding a delicious sweetness and color. Served with coconut chutney and sambar, it's a refreshing breakfast or snack.
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Prep Time 10 minutes
Cook Time 20 minutes
Fermentation Time 8 minutes
Total Time 30 minutes
Servings: 3 servings (6 uttapams)
Course: Breakfast, Main Course, Snack
Cuisine: Indian, South Indian, vegetarian
Calories: 165
Ingredients Equipment Method Notes

Ingredients
  

For Uttapam Batter
  • 2 cups dosa/idli batter fermented
  • 2-3 tbsp water if batter is too thick
For Tomato Topping
  • 2 medium tomatoes firm, deseeded and finely chopped
  • 1 small onion finely chopped
  • 1-2 green chilies finely chopped
  • 2 tbsp coriander leaves finely chopped
  • 1/4 tsp salt for sprinkling (optional)
For Cooking
  • 2-3 tbsp oil or ghee
For Serving
  • 1 cup coconut chutney
  • 1 cup sambar

Equipment

  • Dosa tawa or non-stick pan
  • Ladle
  • Spatula

Method
 

  1. Use fermented dosa/idli batter. If too thick, add a little water to make it pourable but thicker than dosa batter.
  2. Finely chop tomatoes (remove seeds to avoid excess moisture), onions, green chilies, and coriander leaves. Mix them in a bowl.
  3. Heat a dosa tawa or non-stick pan over medium heat. Grease lightly with oil.
  4. Pour a ladleful of batter onto the center of the tawa. Do not spread thin—let it settle into a thick circle (about ½ inch thick).
  5. Immediately sprinkle the tomato-onion mixture evenly over the uttapam, pressing lightly with the ladle so they stick. Optionally, sprinkle a pinch of salt over the tomatoes.
  6. Drizzle ½–1 tsp oil or ghee around the edges and on top. Cover with a lid and cook on medium-low heat for 2–3 minutes.
  7. When the bottom turns golden brown and the top looks set, flip the uttapam using a spatula.
  8. Cook the other side for 1–2 minutes until lightly golden and tomatoes are softened. Press gently with spatula.
  9. Remove from tawa and serve hot. Repeat with remaining batter and topping.
  10. Serve tomato uttapam with coconut chutney and sambar.

Notes

Batter: Use well-fermented batter for best flavor. Consistency should be thick to hold the topping.
Tomatoes: Use firm tomatoes and remove seeds to prevent sogginess. Chop finely for even distribution.
Cooking: Cook on medium-low heat to allow tomatoes to soften without burning. Covering helps tomatoes cook and uttapam stay soft.
Serving: Best served hot. The tomatoes should be tender and slightly caramelized.
Variations: Add a pinch of chaat masala or black pepper over tomatoes for extra flavor. Mix in finely chopped capsicum for crunch.