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.