Onion and Tomato Uttapam Recipe are soft, flavorsome savory South Indian style mini pancakes. These mini Onion and Tomato uttapam are modernistic and fun approach towards the conventional Utthapams or Utthapaa . The fluffy, pillowy Onion and Tomato Utthapam dipped in creamy coconut chutney is a flavorous breakfast menu.
There is a kind of unsolicited comfort in South Indian breakfast dishes, whether it is mouth melting idlis swimming in piping hot sambhar or fluffy Uttapams, all are equally inviting enough for the weekend breakfast. These breakfast items never grew in me, during our stay in Southern region they eventually became part of our eating routine. Even being novice to the South Indian Cuisine we have our taste preferences, our taste buds strictly look forward to Chettinad style of cooking. The Chettinad Cuisine is sought after for the bold flavor of spices with a hint of sweetness to it. The Chettinad Cuisine has made an unfading impression in our food memories which make us crave for dishes from the land of Chettiyars every now and then.
Tomato and Onion Uttapam can be prepared from the Idli-Dosa batter as well, which is a bona fide method of preparing these savoury pancakes. And then there is a cheat method to prepare Tomato and Onion Uttapam , quick and easily adaptable. In this conducive method, semolina is soaked with yoghurt to muster a smooth batter. To incorporate enough amount of air in the batter, it is advised to whisk it for 5 – 10 minutes using the electric hand blender. And the end result is soft, lightweight, fine shaped Onion and Tomato Utthapam .
When it comes to the topping combination for Uttapam, we favour an old fashion one, plenty of onion, tomato and aromatic curry leaves. When carrots are in season, the addition of grated carrots makes Uttapam topping way more delectable. These mini Onion and tomato Utthapam are a great fit for packed lunches. Also, Onion and Tomato Uttapam can enhance the beauty of your high tea party table with their vibrant and inviting colours. =
Here is the quick and gluten-free recipe of how to make Tomato and Onion, Utthapam :
Ingredients
Ingredients for the batter
- ▢ 1 Cup Semolina/Rava/Sooji
- ▢ 1 Cup yogurt at room temperature
- ▢ 1 teaspoon ginger and green chili paste
- ▢ Salt to taste
Ingredients for the Uttapam
- ▢ 1 large size onion chopped
- ▢ 1 large size tomato fine chopped
- ▢ 5 - 6 curry leaves chopped
- ▢ Salt and black pepper to taste
- ▢ Ghee/Oil for cooking uttapam
Instructions
- To prepare the batter for the uttapam, in a bowl mix together semolina, curd, ginger paste and salt. Stir to combine. Add little water to form smooth lump free batter of dropping consistency.
- Whisk batter for 5 - 10 minutes using either hand blender or wire whisk.
- After 20 - 30 minutes, if the batter is too thick, you can add more water to bring it to spreading dosa like consistency.
- Mix together chopped onion, tomato, curry leaves in a bowl and set aside.
- Heat a non stick griddle or uttapam pan ( buy it here ) over medium heat. Pour one small ladle of uthappam batter, do not spread it out much like dosa. Uttapam is bit thick.
- Pour a teaspoon of oil/ghee from the sides of the uttapam.
- Sprinkle a tablespoon of chopped onion mixture over the uttapam along with salt, pepper, chaat masala or idli podi.
- Flip the uthapam when cooked from the base.
- When the uthappams are crisp and cooked on both sides, they are ready to be served.
- Serve Onion and Tomato Uttapam with coconut chutney or tomato chutney.
Recipe Notes:
We follow a strict NO SPAM Policy
Onion and Tomato Uttapam Recipe
Ingredients
Ingredients for the batter
- 1 Cup Semolina/Rava/Sooji
- 1 Cup yogurt at room temperature
- 1 teaspoon ginger and green chili paste
- Salt to taste
Ingredients for the Uttapam
- 1 large size onion chopped
- 1 large size tomato fine chopped
- 5 - 6 curry leaves chopped
- Salt and black pepper to taste
- Ghee/Oil for cooking uttapam
Instructions
- To prepare the batter for the uttapam, in a bowl mix together semolina, curd, ginger paste and salt. Stir to combine. Add little water to form smooth lump free batter of dropping consistency.
- Whisk batter for 5 - 10 minutes using either hand blender or wire whisk.
- After 20 - 30 minutes, if the batter is too thick, you can add more water to bring it to spreading dosa like consistency.
- Mix together chopped onion, tomato, curry leaves in a bowl and set aside.
- Heat a non stick griddle or uttapam pan ( buy it here ) over medium heat. Pour one small ladle of uthappam batter, do not spread it out much like dosa. Uttapam is bit thick.
- Pour a teaspoon of oil/ghee from the sides of the uttapam.
- Sprinkle a tablespoon of chopped onion mixture over the uttapam along with salt, pepper, chaat masala or idli podi.
- Flip the uthapam when cooked from the base.
- When the uthappams are crisp and cooked on both sides, they are ready to be served.
- Serve Onion and Tomato Uttapam with coconut chutney or tomato chutney.
Notes
Gluten-Free Masoor Dal Cutlet Recipe is a satiating party appetizer or teatime snack with a crisp exterior and soft kebab like texture underneath. At times, when you want to let go of the calorie count meter and indulge in a sinful food experience, then these cutlet fits well into the picture.
The term cutlet defines a flat croquette of minced meat, nuts, or pulses, typically covered in breadcrumbs and shaped like a veal chop.
There are no second thoughts about the cutlet being not deep-fried. The crunchy outer layer is the disguise for the mouth-melting layer inside. And needless to say, the gluten-free masoor dal cutlet is always accompanied by a delectable relish to compliment the flavors.
There is undoubted snack food comfort in dunking hot cutlet in spicy green chutney. On certain evenings a bowl full of cutlet paired with a refreshing dip and a glass of chilled beer is all you need to compensate for a mundane day.
Have you tried our Chicken Cheese Balls Recipe ? They are pretty amazing too!
Masoor Dal Cutlet is prepared with pink lentils, hence making it a fantastic gluten-free appetizer choice. These Masor Dal Cutlets become our in-house special party appetizer. The bold coriander and mint chutney is the perfect choice of accompaniment for these gluten-free dal cutlets.
On one of the occasions, I served these Dal Cutlets heaped with tomato salsa and green chutney. The combination was a delightful symphony of flavors and also a fuss-free finger food.
The trick to storing Masoor Dal Cutlet for more than a day is not to fry it, simply shape the cutlet and store in an airtight container in the fridge. For a pre-planned jamboree ate home or potluck dinner parties, a large batch of Masor Dal Cutlet prepared well in advance, always comes handy.
More Cutlet Recipes For You:
Corn Paneer Cutlet
Mixed Vegetable Cutlet
Cheese Sooji Cutlet
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Ingredients
- ▢ 1 Cup masoor dal
- ▢ 2 medium size onion fine chopped
- ▢ ¼ Cup coriander fine chopped
- ▢ 1 teaspoon ginger garlic paste
- ▢ 2 green chili fine chopped
- ▢ 1 teaspoon cumin seeds (jeera)
- ▢ ¼ teaspoon asafetida (hing)
- ▢ 1 teaspoon red chili powder
- ▢ 1 teaspoon garam masala see recipe here
- ▢ 1 teaspoon mango powder (amchur)
- ▢ 2 tablespoon cooking oil + ⅓ Cup oil
- ▢ Salt to taste
Instructions
- To prepare the masoor dal cutlet, soak the dal for 15 – 20 minutes in enough water.
- Meanwhile fine chop the onion, coriander and green chili. Keep aside.
- Drain the soaked dal in a colander, make fine paste of masoor dal in mixer using less than ¼ cup of water.
- Heat 2 tablespoon oil in a heavy bottom pan. Add cumin seeds and asafetida. Roast for few seconds till seeds change color.
- Next add half of the chopped onion and fry till onion turn golden brown in color.
- Add the masoor dal paste in the pan, roast over low heat stirring continuously till it turns light brown in colour. Dal is ready when it leaves sides of the pan and all the moisture is evaporated.
- Transfer to a bowl. Let the dal mixture cool down little bit so that it becomes easy to handle.
- Add remaining chopped onion, garlic paste, green chili, coriander, spices and salt in the roasted dal. Stir to combine.
- Grease a baking tray ( buy it here ) or large plate with little oil.
- Evenly spread the dal mixture in the tray with ¼ inch thickness.
- Let the mixture set in the tray at room temperature or keep in the fridge.
- Once mixture is nicely set, cut into equal shape squares.
- At this stage, these cutlets can be stored in the fridge.
- Before serving, heat ⅓ Cup oil in a frying pan ( buy it here ). Once oil is heated, shallow fry the cutlets till golden brown on each side.
- Transfer fried cutlets to a plate lined with oil absorbing paper.
- Serve Masoor Dal Cutlet warm with green chutney .
Nutrition
We follow a strict NO SPAM Policy
