Uttappam & Egg Dosa Recipe – Paneer, Onion & Walnut Toppings

Last Updated on 2 months by Neha Deshmukh

Uttappam & Egg Dosa Recipe – Paneer, Onion & Walnut Toppings

Introduction

Okay, let’s be real – is there anything more comforting than a perfectly crisp dosa? I remember the first time I tried making uttappam, it was a bit of a disaster! But trust me, with a little practice (and this recipe!), you’ll be whipping up these fluffy, flavorful pancakes in no time. Uttappam and Egg Dosa are such versatile dishes, perfect for a quick weeknight dinner or a lazy weekend brunch. They’re also a fantastic way to use up leftover veggies. Let’s get cooking!

Why You’ll Love This Recipe

This recipe is all about customization. Uttappam is basically a thick dosa, and the best part? You can load it up with anything you like! We’re going to explore a delicious combination of paneer, onions, and even a touch of walnut for a delightful crunch. Plus, I’ll show you how to make a super tasty Egg Dosa variation. It’s easy, satisfying, and guaranteed to become a family favorite.

Ingredients

Here’s what you’ll need to make these delicious Uttappam and Egg Dosas:

• Dosa batter (fermented)
• Chopped onions
• Tomatoes
• Cilantro
• Green chillies
• Paneer cubes
• Roasted peanuts
• Jaggery
• Walnuts
• Eggs
• Shredded cheese

Ingredient Notes

Let’s talk ingredients! The most important thing is the dosa batter. It absolutely has to be fermented – that’s what gives it the light, airy texture and slightly tangy flavor. You can make your own (I’ll link a guide in the FAQs!), or grab a good quality store-bought version.

Toppings are where you can really get creative. In South India, you’ll often find uttapam topped with tomatoes, onions, and chilies. Further north, you might see more adventurous combinations with potatoes or even corn.

Traditionally, coconut oil is used for cooking dosas and uttappam, giving it a lovely aroma. But any neutral oil like sunflower or vegetable oil works just fine. Don’t be shy with the oil – it helps achieve that golden-brown crispness!

Step-By-Step Instructions

Alright, let’s get down to business!

1. Heat a dosa skillet (a flat griddle) on medium heat and lightly grease it. A well-seasoned cast iron skillet works wonders too!
2. Mix salt into the fermented dosa batter to taste. Give it a good stir, but don’t overmix.
3. Pour a ladleful of batter onto the skillet and spread slightly into a thick circle – about 6-8 inches in diameter. Don’t worry about making it perfect!
4. Immediately add your toppings! Sprinkle on some chopped onions, tomatoes, cilantro, paneer cubes, and a few roasted peanuts. A tiny grating of jaggery adds a lovely sweetness.
5. Drizzle a little oil around the edges of the uttappam. This is key for getting that crispy border.
6. Cook until the base turns golden brown and the toppings are slightly softened – about 3-5 minutes.
7. Flip the uttappam gently with a spatula and cook the other side until crisp.
8. For Egg Dosa: Spread dosa batter thinly on the skillet. Pour a beaten egg over it, and gently tilt the skillet to spread the egg evenly. Sprinkle with shredded cheese, chopped vegetables, or herbs. Cook until the egg is set.
9. Fold the dosa in half and serve hot with sambar or chutney!

Expert Tips

Want to take your uttappam and egg dosa game to the next level? Here are a few tips I’ve learned over the years:

• Crispness is Key: Medium heat is your friend. Too high, and it’ll burn before it cooks through. Too low, and it’ll be soggy.
• Preventing Sticking: Make sure your skillet is well-greased and hot before adding the batter. A little patience goes a long way!
• Batter Consistency: The batter should be pourable but not too runny. If it’s too thick, add a splash of water. If it’s too thin, let it rest for a bit.

Variations

• Vegan Uttappam/Egg Dosa Adaptations: Skip the egg for the Egg Dosa, obviously! For a vegan Uttappam, ensure your dosa batter is vegan (some recipes use yogurt). You can also use vegan cheese.
• Gluten-Free Considerations: Dosa batter is traditionally made with rice and lentils, making it naturally gluten-free. Just double-check the ingredients if you’re using a store-bought mix.
• Spice Level Adjustments (Green Chilli variations): Love a kick? Add more green chillies, finely chopped. Or, for a milder flavor, remove the seeds before chopping. My friend, Priya, likes to add a pinch of red chilli powder to the batter for extra heat!
• Festival Adaptations: Uttappam is often enjoyed during festivals like Ganesh Chaturthi and Navaratri. It’s a great offering to the gods and a delicious treat for everyone!

Serving Suggestions

Uttappam and Egg Dosa are best enjoyed hot, straight off the skillet. Traditionally, they’re served with:

• Sambar: A lentil-based vegetable stew. There are so many variations – try a tomato sambar or a mixed vegetable sambar.
• Chutney: Coconut chutney is a classic, but tomato chutney, mint chutney, or even a spicy peanut chutney are all fantastic options.

Storage Instructions

• Leftover Batter: You can store leftover dosa batter in the refrigerator for up to 3 days. It might need a little stirring before using.
• Cooked Uttappam/Dosa: Cooked uttappam and dosa are best enjoyed fresh. However, you can store leftovers in the refrigerator for up to 24 hours. Reheat in a skillet or microwave, but they won’t be as crispy.

FAQs

• What is the best way to ferment dosa batter at home? The key is warmth! Keep the batter in a warm place (around 75-85°F / 24-29°C) for 8-12 hours, or until it has doubled in volume.
• Can I use store-bought dosa batter for this recipe? Absolutely! It’s a great time-saver. Just make sure it’s a good quality brand.
• What are some other popular Uttappam topping combinations? The possibilities are endless! Try onion-tomato-chili, potato masala, corn and capsicum, or even a cheesy vegetable mix.
• How do I prevent the Uttappam/Dosa from sticking to the skillet? A well-seasoned skillet and enough oil are your best friends. Also, make sure the skillet is hot enough before adding the batter.
• Can I make Uttappam/Egg Dosa ahead of time and reheat it? While best fresh, you can reheat them. A quick pan-fry helps regain some crispness, but they won’t be quite the same as freshly made.