Tomato Uttapam Recipe

Steps

1. 1To begin making Tomato Uttapam first you have to prepare the batter for the uttapam. To do this, first soak raw rice and idli rice together, by combining the two and covering them with water in a deep dish, for 6-7 hours. Similarly, soak urad dal and methi seeds in another dish.
2. 2After 6-7 hours, rinse the rice mixture and urad dal mixture 2 to 3 times free of the soaking water.
3. 3Then, using a mixer-grinder and using very little water, grind the urad dal with methi to a fine and fluffy batter. Remove and keep aside.
4. 4Next, grind the rice mixture into a smooth batter. Mix both the batters together and mix well.
5. 5Pour the batter into a large vessel, cover and set the batter aside to ferment for at least 8 to 10 hours. Ensure that the vessel has enough space to allow for the rise of the batter as it ferments. This fermentation process can be done overnight.
6. 6When the batter is ready, add salt, and mix well till you have a runny batter.
7. 7Chop all the ingredients under “For Tomato Uttapam” and mix well in a bowl. Set aside till later use.
8. 8Pre-heat a griddle or non stick tawa on a medium heat. Take 1 ladle of uttapam batter and pour it on the griddle. Slightly spread it around in concentric circles like you would make a dosa, but ensure that you’re making a thick pancake.
9. 9Next, sprinkle the mixture of toppings all over the surface of the uttapam. Drizzle a little oil or ghee to allow it to cook well. Cover the uttapam with a lid and cook on medium heat for 2 to 3 minutes or until the base is cooked.
10. 10Flip the uttapam when the base is cooked to cook the reverse side as well. Then remove from griddle and serve immediately
11. 11Serve the Tomato Uttapam Recipe along with Mixed Vegetable Sambar with Coconut Chutney or Red Chilli Chutney.