Onion Tomato Uttapam (Thick Savoury Rice Pancake)
پیاز ٹماٹر اتپم (موٹا نمکین چاول کا پین کیک)
If dosa is the thin, crisp crêpe, uttapam is its thick, soft cousin, closer to a savoury pancake or a small pizza. The batter is the same fermented , ideally a day or two old and a little more sour, poured thick and covered with chopped onion, tomato, chilli and coriander that cook into the surface. It's quick, filling and a favourite way to use up leftover batter.
- ⏱ Total: 30 min
- Prep: 10 min
- Cook: 20 min
- Easy
- Serves 4
Method
Tap a step when it is done.
Mix the onion, tomato, chillies, coriander, ginger and salt in a bowl. If the batter is very thick, loosen it with a splash of water; it should pour slowly.
Heat a tawa on medium. Pour a ladle of batter and spread it gently into a thick round, about 1 cm thick and 15 cm across.
Scatter a handful of the topping over it and press it in lightly. Drizzle oil around the edge and on top.
Cover and cook for 3–4 minutes until the base is golden and the top looks set. Flip and cook the topping side for 2 minutes until the onions are lightly browned.
Flip back and serve hot with coconut chutney and sambar.
Kitchen notes
Batter that is 1–2 days old and slightly sour gives the best flavour.
Try other toppings: grated carrot, chopped capsicum, peas or grated cheese for children.
Cook on medium, not high; uttapam is thick and needs time to cook through.
The thick one
Uttapam comes from Tamil Nadu and the rest of South India, where it’s an everyday breakfast and dinner. Where a masala dosa is spread paper-thin and eaten crisp, uttapam is poured thick and cooked slowly, so it stays soft and spongy inside with a golden crust underneath.
Why older batter works better
Dosa batter keeps fermenting in the fridge and turns more sour each day. That slight tang is welcome in uttapam, balancing the sweet onions and tomatoes. Many South Indian households make dosa on day one, idli on day two, and uttapam with what’s left.
Toppings
Onion and tomato is the classic, but restaurants offer everything from mixed vegetables to coconut and even cheese. Press the toppings into the batter so they stick when you flip.
Serving
Serve with coconut chutney and sambar, or simply with ketchup or green chutney for children. It also packs well for lunch boxes. For another quick South Indian breakfast, try upma.
Questions people ask
Can I make uttapam without fermented batter?
Yes, an instant version uses semolina (suji) mixed with yogurt and water, rested for 20 minutes, with a pinch of baking soda.
Why is my uttapam raw in the middle?
The heat was too high or the uttapam too thick. Lower the heat, cover the pan and give it a minute longer.
Nutrition (estimate, per serving)
- Calories
- 300
- Protein
- 8 g
- Fat
- 10 g
- Carbs
- 46 g
