Tangy Tomato And Onion Uttapam Recipe

About this recipe

Tangy Tomato and Onion Uttapam is a delicious South Indian breakfast dish that combines the goodness of fermented rice-lentil batter with the vibrant flavors of fresh tomatoes, onions, and a hint of spice. This recipe is perfect for those with an active lifestyle seeking a balanced, weight-loss-friendly meal. The uttapam is crispy on the outside and soft on the inside, with the tangy tomatoes and mildly spiced onions adding a burst of flavor. It's an easy-to-make, wholesome dish that is both filling and nutritious, ideal for starting your day on a healthy note.

Ingredients

• 1 kg Rice
• 500 g Urad Dal
• 500 g Tomato - Hybrid
• 100 g Salt
• 100G Oleo
• 500 g Onion
• 100 g Coriander Leaves
• 200 g Fenugreek Seeds
• 50G Green Chilies
• 100 g Jeera
• 100 g Red Chili Powder
• 20 g Turmeric Powder

Instructions

1. 1. Rinse the rice, urad dal, and fenugreek seeds thoroughly, then soak them in separate bowls for 6 hours or overnight.
2. 2. Drain the soaked ingredients and grind them together with a little water until you achieve a smooth, thick batter. Transfer the batter to a large bowl, cover, and allow it to ferment in a warm place for 8-10 hours or until it doubles in volume.
3. 3. Once fermented, add salt to the batter and gently mix it. Ensure the batter is of pourable consistency; add a little water if necessary.
4. 4. In a small bowl, mix the chopped onions, tomatoes, green chilies, coriander leaves, cumin seeds, turmeric powder, and red chili powder. Set aside.
5. 5. Heat a non-stick tawa or griddle over medium heat and lightly grease it with vegetable oil. Pour a ladleful of batter onto the tawa and spread it gently into a thick pancake (about 6 inches in diameter).
6. 6. Spread a portion of the tomato-onion mixture evenly over the top of the uttapam. Press it gently into the batter using a spatula.
7. 7. Drizzle a few drops of oil around the edges and cook on medium heat for 2-3 minutes, or until the bottom turns golden brown. Flip the uttapam carefully and cook for another 2-3 minutes until the topping is slightly caramelized and the batter is cooked through.
8. 8. Remove the uttapam from the tawa and repeat the process with the remaining batter and topping mixture.
9. 9. Serve the tangy tomato and onion uttapam hot with coconut chutney or sambar for a flavorful breakfast.