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Main Course

Tomato Onion Uthappam

Batter of idli rice, urad dal, poha and other ingredients rolled onto a heated tawa and fried on both sides.

30 min total|Prep 30 min|Cook 20 min|4 servings|easy

Ingredientsfor 4 servings

1 cup Idli rice
1/2 cup Urad dal parippu (Uzhunnu)
1/4 cup Cooked rice
1/4 cup Poha Aval
Shallots — finely sliced (Kunjulli)
1 nos Tomato — thinly sliced
1 nos Green chillies — finely sliced
Coriander leaves — chopped
Salt, to taste

Preparation

Step 1
For preparing tomato onion uthappam, first soak idli rice and urad dal for 6 hours in sufficient water.
Step 2
Grind the above with cooked rice, poha and required salt to a fine thick batter.
Step 3
Allow the batter to ferment overnight in a warm place.
Step 4
Heat a tawa and pour the batter to a round dosa shape. Garnish the top with sliced shallots, tomato, green chilly and coriander leaves.
Step 5
Fry the dosa on both sides to a crispy light brown color.
Step 6
Tomato onion uthappam, a And popular south indian recipe is ready. Serve hot with onion or coconut chutney.

Tip

The fermented batter is the heart of good appam. Give it at least 8 hours to rise — overnight is best. The slight sourness is what makes appam special.

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Main Course

Tomato Onion Uthappam

Batter of idli rice, urad dal, poha and other ingredients rolled onto a heated tawa and fried on both sides.

30 min total|Prep 30 min|Cook 20 min|4 servings|easy

Ingredientsfor 4 servings

1 cup Idli rice
1/2 cup Urad dal parippu (Uzhunnu)
1/4 cup Cooked rice
1/4 cup Poha Aval
Shallots — finely sliced (Kunjulli)
1 nos Tomato — thinly sliced
1 nos Green chillies — finely sliced
Coriander leaves — chopped
Salt, to taste

Preparation

Step 1
For preparing tomato onion uthappam, first soak idli rice and urad dal for 6 hours in sufficient water.
Step 2
Grind the above with cooked rice, poha and required salt to a fine thick batter.
Step 3
Allow the batter to ferment overnight in a warm place.
Step 4
Heat a tawa and pour the batter to a round dosa shape. Garnish the top with sliced shallots, tomato, green chilly and coriander leaves.
Step 5
Fry the dosa on both sides to a crispy light brown color.
Step 6
Tomato onion uthappam, a And popular south indian recipe is ready. Serve hot with onion or coconut chutney.

Tip

The fermented batter is the heart of good appam. Give it at least 8 hours to rise — overnight is best. The slight sourness is what makes appam special.