Onion Tomato Uthappam is a popular easy and healthy South Indian Breakfast; most popular in vegetarian restaurants across South India.
I like to make onion uthappam with left over idli batter; especially on Lazy Sundays. Uthappams are slightly thicker and topped with vegetables of your choice, like onion uthappam where only sliced onion and green chilies are topped, vegetable uthappams with an assorted mixed vegetables are chopped and topped. Sometimes, I like to mix the vegetables in the batter and make dosa; though Homey and kids prefer this restaurant style uthappam.
During my teens, I had spent many holidays at my moms sisters place at Ernakulam and used to visit Bimbis restaurant many times with cousins and my brothers. The one thing I loved so much was the uthappam at Bimbis; their uthappam was so filling and as a teen I used to devour on them. It was topped with cabbage, grated carrots along with sprouts, onions, and tomatoes....I do not know whether it is still available at Bimbis...but you can give it a try if you live around there.
Uthappams are very filling and healthy and perfect way to finish any leftover idili batter and easy for bachelors and working ladies.
Author: Nisa Homey.
Cooking time: 10 min
Preparation Time: 10 min.
Idli Batter: 1 1/2 cups.
Onion: 1 large, chopped.
Tomato: 1, chopped.
Green chili: 1, chopped finely.
Curry leaves: 1 sprig, chopped.
Oil: 1 to 2 tsp.
Salt: Two Fat Pinches.
Get the vegetables ready.
Chop them up and mix them.
Grease an iron tawa/griddle or nonstick pan and pour about 1 to 1/2 ladle full of idli batter and lightly spread it out....it should be slightly thick more like a pancake. Spread the mixed vegetables on top, drizzle a dash of oil, and lastly sprinkle a pinch of salt. I like to the press the vegetables lightly into the raw thick batter with a spatula....as it stays in sticked to the batter. Let it stay there for a minute or two on medium flame or until the under side is lightly browned.
And turn it over, let it stay for a minute. And then transfer to a plate....vegetable side up.
Serve with chutney, sambar or pickles.