Onion and Tomato Uttapam Recipe are soft, flavorsome savory South Indian style mini pancakes. These mini Onion and Tomato uttapam are modernistic and fun approach towards the conventional Utthapams or Utthapaa. The fluffy, pillowy Onion and Tomato Utthapam dipped in creamy coconut chutney is a flavorous breakfast menu.
There is a kind of unsolicited comfort in South Indian breakfast dishes, whether it is mouth melting idlis swimming in piping hot sambhar or fluffy Uttapams, all are equally inviting enough for the weekend breakfast. These breakfast items never grew in me, during our stay in Southern region they eventually became part of our eating routine. Even being novice to the South Indian Cuisine we have our taste preferences, our taste buds strictly look forward to Chettinad style of cooking. The Chettinad Cuisine is sought after for the bold flavor of spices with a hint of sweetness to it. The Chettinad Cuisine has made an unfading impression in our food memories which make us crave for dishes from the land of Chettiyars every now and then.
Tomato and Onion Uttapam can be prepared from the Idli-Dosa batter as well, which is a bona fide method of preparing these savoury pancakes. And then there is a cheat method to prepare Tomato and Onion Uttapam, quick and easily adaptable. In this conducive method, semolina is soaked with yoghurt to muster a smooth batter. To incorporate enough amount of air in the batter, it is advised to whisk it for 5 – 10 minutes using the electric hand blender. And the end result is soft, lightweight, fine shaped Onion and Tomato Utthapam.
When it comes to the topping combination for Uttapam, we favour an old fashion one, plenty of onion, tomato and aromatic curry leaves. When carrots are in season, the addition of grated carrots makes Uttapam topping way more delectable. These mini Onion and tomato Utthapam are a great fit for packed lunches. Also, Onion and Tomato Uttapam can enhance the beauty of your high tea party table with their vibrant and inviting colours. =
Here is the quick and gluten-free recipe of how to make Tomato and Onion, Utthapam:
- 1 Cup Semolina/Rava/Sooji
- 1 Cup yogurt at room temperature
- 1 tsp ginger and green chili paste
- Salt to taste
- 1 large size onion chopped
- 1 large size tomato fine chopped
- 5 - 6 curry leaves chopped
- Salt and black pepper to taste
- Ghee/Oil for cooking uttapam
- To prepare the batter for the uttapam, in a bowl mix together semolina, curd, ginger paste and salt. Stir to combine. Add little water to form smooth lump free batter of dropping consistency.
- Whisk batter for 5 - 10 minutes using either hand blender or wire whisk.
- After 20 - 30 minutes, if the batter is too thick, you can add more water to bring it to spreading dosa like consistency.
- Mix together chopped onion, tomato, curry leaves in a bowl and set aside.
- Heat a non stick griddle or uttapam pan ( buy it here ) over medium heat. Pour one small ladle of uthappam batter, do not spread it out much like dosa. Uttapam is bit thick.
- Pour a teaspoon of oil/ghee from the sides of the uttapam.
- Sprinkle a tablespoon of chopped onion mixture over the uttapam along with salt, pepper, chaat masala or idli podi.
- Flip the uthapam when cooked from the base.
- When the uthappams are crisp and cooked on both sides, they are ready to be served.
- Serve Onion and Tomato Uttapam with coconut chutney or tomato chutney.