Onion-Tomato Uttapam
A thick, soft South Indian pancake made from fermented dosa batter and topped with onion, tomato, green chili and cilantro — crisp on the bottom, fluffy inside. Often called the Indian pizza.
Servings
Ingredients
Nutrition
Per serving
Steps
Prepare the toppings
In a bowl, mix the chopped onion, tomato, green chilies, cilantro and ginger with a pinch of salt.
- 1 onion
- 1 tomato
- 2 green chilies
- 3 tbsp cilantro
- 1 tbsp ginger
- 1 pinch salt
✅ Done when: ingredients are evenly mixed
Pour thick
Heat a 20cm (8 in) cast-iron or nonstick pan over medium heat and grease lightly with oil. Pour about 150ml (⅔ cup) of batter and spread gently into a thick 15cm (6 in) round, much thicker than a regular dosa.
- 150ml batter
- a little oil
✅ Done when: pan is hot enough that a drop of batter sizzles on contact
Add toppings and cook
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Flip and serve
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Prepare the toppings
In a bowl, mix the chopped onion, tomato, green chilies, cilantro and ginger with a pinch of salt.
- 1 onion
- 1 tomato
- 2 green chilies
- 3 tbsp cilantro
- 1 tbsp ginger
- 1 pinch salt
✅ Done when: ingredients are evenly mixed
Pour thick
Heat a 20cm (8 in) cast-iron or nonstick pan over medium heat and grease lightly with oil. Pour about 150ml (⅔ cup) of batter and spread gently into a thick 15cm (6 in) round, much thicker than a regular dosa.
- 150ml batter
- a little oil
✅ Done when: pan is hot enough that a drop of batter sizzles on contact
Add toppings and cook
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Flip and serve
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
The Story Behind the Dish
Uttapam is made from the same fermented batter as dosa and idli — the three are the backbone of South Indian breakfast. Thicker and softer than a dosa, it's a clever way to use batter that has fermented a little too long.
Its vegetable toppings have earned it the nickname 'Indian pizza'.
⭐ Why It's Famous
Hearty, customisable and gluten-free, uttapam is the most forgiving dish in the dosa family.
💡 Fun Fact
South Indian cooks often say slightly over-fermented, extra-sour batter makes the best uttapam.
Tamil Nadu & Karnataka
13.08°N, 80.27°E
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