Tomato Uttapam
A savory South Indian pancake topped with juicy tomatoes and onions, made from a rice and lentil batter. Crispy edges, soft center, and naturally vegetarian.
- Total time
- 35 min
- Servings
- 2
- Calories
- 286
- Protein
- 6g
Ingredients
- 1 cup Raw rice
- ¼ cup Urad dal (white lentil)
- 1.25 cups Water
- ¾ teaspoon Sea salt
- 2 whole Medium tomatoes
- ½ whole Yellow onion
- 1 whole Green serrano chili
- 2 tablespoons Coconut oil or vegetable oil
Instructions
- 1
Measure 1 cup raw rice and 0.25 cup urad dal into a fine-mesh strainer, then rinse under cold running water, stirring gently with your fingers for 30 seconds until water runs clear.
- 2
Place the rinsed rice and lentil into a blender or food processor, pour in 1.25 cups water, and blend on high speed for 8–10 minutes until the mixture is smooth and creamy like pancake batter, stopping halfway to scrape down the sides.
- 3
Pour the batter into a medium bowl, add 0.75 teaspoon salt, and stir with a spoon for 30 seconds until salt is evenly mixed throughout.
- 4
Place one tomato on a cutting board, cut it in half lengthwise from top to bottom, then slice each half crosswise into thin half-moons about 0.25 inches thick; repeat with the second tomato.
- 5
Cut the onion in half lengthwise from root to tip, place flat-side down, then slice crosswise into thin half-moons about 0.25 inches thick; discard the root end.
- 6
Slice the serrano chili lengthwise in half, scrape out the seeds with a small spoon if you want it milder, then slice the halves crosswise into thin rings about 0.25 inches wide.
- 7
Heat a 10-inch non-stick skillet over medium-high heat, pour in 1 tablespoon coconut oil, and tilt the pan to coat the entire bottom surface evenly, about 20 seconds.
- 8
Pour 0.75 cup batter into the center of the hot skillet, immediately spread it outward in a circular motion with the back of a spoon or ladle into a thin round pancake about 0.25 inches thick and 8 inches wide.
- 9
Cook without stirring for 2–3 minutes, watching the top surface—it will look matte and slightly firm to the touch when the bottom is set.
- 10
Scatter one-quarter of the tomato slices evenly across the top of the uttapam in a single layer, pressing gently with the back of the spoon so they stick to the batter.
- 11
Scatter one-quarter of the onion slices and one-quarter of the chili rings evenly over the tomatoes in a single layer.
- 12
Cook for 1–2 more minutes without stirring until the surface looks set and dry, and the edges begin to turn light golden brown at the rim.
- 13
Slide a thin metal spatula under the edge of the uttapam, lift it slightly to check the bottom—it should be golden brown—then use the spatula and your fingers to flip it onto a plate.
- 14
Return the skillet to medium-high heat, pour in the remaining 1 tablespoon coconut oil, and tilt to coat the bottom evenly, about 15 seconds.
- 15
Slide the uttapam back into the hot skillet, cooked-side up, and cook for 1–2 minutes until the second side turns light golden brown, then slide onto a plate.
- 16
Repeat steps 8–15 with the remaining batter, tomato, onion, and chili to make a second uttapam of the same size.
- 17
Cut each uttapam in half, arrange the pieces on a plate, and serve warm with coconut chutney or sambar on the side if desired.
Tools you’ll need
- fine-mesh strainer
- blender or food processor
- medium mixing bowl
- spoon
- cutting board
- chef's knife
- 10-inch non-stick skillet
- large spoon or ladle
- thin metal spatula
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