Onion Tomato Uthappam
Onion Tomato Uthappam is a popular easy and healthy South Indian Breakfast, most popular in vegetarian restaurants across South India.
Recipe Type: Main Course, Breakfast, Snacks
Cuisine: South Indian
Preperation Time: 6 Hours 10 mins
Cooking Time: 10 mins
Total Time: 6 Hours 20 mins
Raw Rice: 2 cups
Urad dal: 1 cup
Fenugreek seeds: 3/4 tsp
Cooked rice: 2 handful (I use plain white rice or matta rice)
Salt: 1 tsp
Water as needed
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.
Soak rice, urad dal, and fenugreek seeds together, at least 2 hours soaking is needed. Clean the rice and dal, and put it in the mixie/blender and top with cooked rice and salt.
Add water to just cover it....grind for 2 min non-stop. (do not add too much water or two less). I have noticed that my mixie heats up a bit during grinding and this aids in fermentation, so I usually grind it around 11 pm, and by 6 am the next day, the batter would have risen well.
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.