Quick Onion Tomato Idli Uttapam Recipe – South Indian Pancake

Last Updated on 2 months by Neha Deshmukh

Quick Onion Tomato Idli Uttapam Recipe – South Indian Pancake

Hey everyone! If you’re anything like me, you’re always on the lookout for a quick, delicious, and satisfying breakfast or dinner. And honestly, this Onion Tomato Uttapam is it. It’s a South Indian classic, and once you get the hang of it, it’s seriously easy to whip up. I first made this when I was craving something savory and didn’t want to spend hours in the kitchen – it’s been a family favorite ever since!

Why You’ll Love This Recipe

This Uttapam recipe is a total winner for so many reasons. It’s incredibly fast – ready in under 30 minutes! Plus, it’s a fantastic way to use up leftover idli batter. But most of all, it’s just bursting with flavor. The soft, fluffy pancake base combined with the tangy tomatoes, spicy chilies, and fresh cilantro is a match made in heaven. It’s comfort food at its finest.

Ingredients

Here’s what you’ll need to make this delicious Uttapam:

• 4 cups Idli Batter
• ?? cup Water
• 1 teaspoon Kosher Salt
• 1 medium Red Onion, finely chopped
• 2 medium Tomatoes, finely chopped
• 2-4 Green Chilies, finely chopped (adjust to your spice preference!)
• ?? cup Cilantro, chopped
• ?? cup Ghee (or oil for a vegan substitute)

Ingredient Notes

Let’s talk ingredients for a sec! A few little things can make all the difference.

• Idli Batter: This is the star of the show! You can make your own (there are tons of recipes online!), or you can buy it pre-made from most Indian grocery stores. Using a slightly sour batter actually gives the Uttapam a lovely flavor.
• Ghee vs. Oil: Traditionally, ghee (clarified butter) is used for cooking Uttapam. It adds a beautiful nutty flavor. But if you’re vegan, or just prefer it, any neutral-flavored oil like sunflower or canola oil works perfectly well.
• Regional Variations in Chili Usage: Green chilies are a staple in South Indian cooking, but the amount used varies a lot depending on the region and personal preference. My family likes it pretty spicy, so I usually go for 4, but feel free to start with 2 and add more if you like!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, in a large bowl, gently mix the idli batter with water and salt. You want a consistency that’s similar to a pancake batter – pourable, but not too runny.
2. Next, heat a non-stick pan or tawa over medium heat. Add about a teaspoon of ghee or oil and spread it around to lightly grease the surface.
3. Now, pour about ?? cup of batter onto the hot pan, spreading it out into a roughly 6-inch circle. Don’t worry about making it perfect!
4. Sprinkle the chopped onions, tomatoes, green chilies, and cilantro evenly over the batter.
5. Let it cook for about 3-4 minutes, or until the edges start to turn golden brown and bubbles begin to form on the surface.
6. Carefully flip the Uttapam and cook the other side for another 1-2 minutes, until it’s nicely caramelized and golden.
7. Repeat with the remaining batter, adding more ghee or oil to the pan as needed. Serve hot!

Expert Tips

Here are a few things I’ve learned over the years that will help you make the perfect Uttapam:

• Don’t overcrowd the pan. Cooking one Uttapam at a time ensures even cooking and a crispy texture.
• If the batter is too thick, add a little more water, one tablespoon at a time, until you reach the desired consistency.
• Keep the heat at medium. Too high, and the Uttapam will burn before it cooks through. Too low, and it will be soggy.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Simply use oil instead of ghee. It’s that easy!
• Spice Level Adjustment: If you’re sensitive to spice, remove the seeds from the green chilies before chopping them. Or, skip them altogether!
• Gluten-Free Confirmation: Uttapam is naturally gluten-free, as long as your idli batter is made with rice and lentils only. Always double-check the ingredients of pre-made batter if you have a gluten sensitivity.
• Quick Breakfast/Weeknight Meal Adaptation: This recipe is already perfect for busy mornings or weeknights! But if you’re really short on time, you can chop the veggies the night before.

Serving Suggestions

Uttapam is delicious on its own, but it’s even better with a side of:

• Sambar: A classic South Indian lentil-based vegetable stew.
• Coconut Chutney: A creamy, tangy chutney made with coconut, chilies, and spices.
• Tomato Chutney: A vibrant and flavorful chutney made with tomatoes, onions, and spices.
• Yogurt: A simple dollop of plain yogurt adds a cooling contrast to the spicy Uttapam.

Storage Instructions

Leftover Uttapam can be stored in an airtight container in the refrigerator for up to 2 days. Reheat in a pan or microwave before serving. They won’t be quite as crispy as when they’re fresh, but still delicious!

FAQs

Got questions? I’ve got answers!

• What type of idli batter works best for Uttapam? A slightly sour idli batter works best. The fermentation process gives it a lovely flavor.
• Can I make Uttapam without onions? Absolutely! Feel free to omit the onions if you prefer. You can add other veggies like grated carrots or peas instead.
• How do I get the Uttapam crispy? Make sure your pan is hot enough, and don’t overcrowd it. Cooking one Uttapam at a time helps it get nice and crispy.
• What is the best chutney to serve with Uttapam? That’s a matter of personal preference! Coconut chutney and tomato chutney are both popular choices.
• Can I make the batter ahead of time? Yes! You can make the idli batter a day or two in advance and store it in the refrigerator. Just give it a good stir before using.