We use cookies on this website to ensure its proper functioning and to improve the quality of our services. Cookie Policy
Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
A delicious and filling South Indian breakfast, uthappam is topped with fresh vegetables like onion, tomato, and carrot. The batter cooks to a golden perfection on a hot tawa, creating a delightful base for the vibrant toppings. Enjoy it hot with coconut chutney, tomato chutney, sambar, or podi for a truly authentic experience.
Want to keep this recipe for later? We can email it to you!
Heat a tawa over medium heat and lightly grease it with oil.
Pour a ladle of batter onto the tawa and spread it slightly to make a thick uthappam.
Sprinkle the onion, tomato, and grated carrot evenly over the batter.
Drizzle a little oil or ghee around the edges.
Cook on medium heat until the bottom turns golden.
Flip the uthappam and cook the other side for 1–2 minutes.
Serve hot with coconut chutney, tomato chutney, sambar, or podi.
Want to keep this recipe for later? We can email it to you!
Adjust salt in the batter if needed, as some batters may already contain salt.
Use a non-stick tawa to prevent sticking and ensure easy flipping.
Can I use store-bought dosa batter?
Yes, store-bought dosa batter works well for uthappam.
What can I serve with uthappam?
Uthappam is traditionally served with coconut chutney, tomato chutney, sambar, or podi.
Can I add other vegetables?
Yes, you can add vegetables like bell peppers or spinach for variation.
How do I know when to flip the uthappam?
Flip the uthappam when the bottom turns golden and the edges start to lift.
Is it necessary to use ghee?
Ghee adds a rich flavor, but you can use oil if preferred.
