Onion Tomato Uthappam

left over idly batter
1 – onion, chopped finely
1 – tomato, chopped finely
2 to 3 – green chilies, thinly sliced (or as per taste)
few cilantro sprigs for garnish


If you have stored the batter, make sure you bring the batter to room temperature before cooking.
In a skillet, greased with approx ¼ tsp oil and rubbed with half sliced onion, pour out 1 ladle of batter in the center.
It should be like a pancake, thick and shaped into a circle and then top it with little onion, tomato, chilies and cilantro.
After 2-3 min, when done you will know if you lift it with your spatula easily without it sticking to the bottom- turn it the other side.
Cook for another 2-3 min. You can pour about ¼-1/2 tsp of oil if needed around the uthappams.
Remove and serve. The aroma that wafts is amazing.
Serve it with suggested accompaniments.

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