Wednesday, 4 June 2014



2 cups dosa batter
1 cup finely chopped tomato
1 green chili finely chopped
1/2 cup finely chopped coriander leaves (optional)
ghee or butter
pav bhaji masala or sambhar masala (optional)

1.First make dosa batter.
2.Mix the chopped onions, tomatoes, green chili, coriander together in a bowl.
3.Heat a griddle or non stick tava. Take 1 ladle of uthappam batter and spread it in a circle on the tava similar to the way you would make a dosa.
4.The uthappam should be thick.
5.Top the uthappam with the , tomatoes and chili mixture.
6.Sprinkle pav bhaji masala or sambhar masala on top of the veggies and utthapam.
7.Add some ghee or butter on the sides and top of the uthappam.
8.uthappam topped with Cheese
9.Turn the uthhapam when the base is cooked.
10.Tomato Uthappam cooked from one side
11.Apply some ghee/butter on the cooked side.
12.The tomato side is getting cooked now. Flip when this side also gets cooked.
13.Flip again if you see the first side is not cooked or browned.
14.When the uthappams are crisp and cooked on both sides,

serve the uthappams hot with CHEESE hot sambhar and coconut chutney.

Few points for Tomato Uthappam:

Cook on a low to medium flame. Utthapams take a little more time to cook than dosas, as they are thick.
I have had uthapams in a couple of restaurants where the outside was crisp and cooked but the inside of the uthappams were not cooked. I could literally taste the batter. You don’t want your uthappams to taste like this. So avoid cooking on a high flame.
You could also use oil instead of butter or ghee. But the uthappams taste better when made with ghee or butter.

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