Uttapam Oignon-Tomate
Une crêpe épaisse et moelleuse de pâte à dosa fermentée garnie d'oignon, tomate, piment vert et coriandre — surnommée la pizza indienne.
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Commencer ma semaine gratuiteContinuer avec l'accès gratuitPrepare the toppings
Mix the onion, tomato, chilies, cilantro and ginger with a pinch of salt.
Pour thick
Heat a cast-iron pan over medium heat and grease lightly. Pour a ladle of batter and spread gently into a thick 15cm round — much thicker than a dosa.
Top and cook
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Flip and serve
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Prepare the toppings
Mix the onion, tomato, chilies, cilantro and ginger with a pinch of salt.
Pour thick
Heat a cast-iron pan over medium heat and grease lightly. Pour a ladle of batter and spread gently into a thick 15cm round — much thicker than a dosa.
Top 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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