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A perfect Healthy Breakfast- Tomato Uttapam

Breakfast is an important meal of the day and many like to have something rich in carbohydrate or protein such as cereals, grains, eggs or vegetables to energize their body. Breakfast varies from place to place and so does in India, the breakfast is quite different in the South when compared with the North Indian cuisine. The Indian style of breakfast is loved by many and today even by westerns due to the unique blend of spices and herbs.


Uttapam is a Dosa-like dish prepared by using cereals and spices in a batter. Unlike a Dosa, which is crisp, Uttapam is quite thick and this pancake is usually topped with some ingredients.

The following is the list of ingredients to be used for preparing the batter for Tomato Uttapam:
Urad Dal -1cup
Rice -3 cups
Semolina -1/2 cup
Curd – 1/2 cup
Green Chillies- 3 nos Chopped
Tomato- 1 No Roughly Chopped
Coriander Leaves- 3-4 tbsp Finely Chopped
Red Chili Powder-1/2 tbsp

Onion-Finely Chopped
Green Chilies-2 Finely Chopped
Tomato- Finely Chopped
Coriander Leaves- Finely Chopped

Preparation of Tomato Uttapam:
Dosa batter is a mixture of Urad dal and rice that has been soaked in water and then grounded finely to form a thick batter, which is left to ferment overnight. The ratio of rice to lentils for the uttapam is usually 3:1. The batter is then mixed with some water to get the proper thickness. A small quantity of the batter is spread on a tava that is pre-greased with oil or ghee. You can use a ladle to spread the batter evenly to form a pancake. Cook the Dosa in low flame and flip the sides of Dosa to make sure it is cooked well. You can serve the Dosa with chutney.

The ingredients used for preparing the chutney:
Onions – 3 Nos Chopped
Kashmiri Chilli Powder-1 Tsp
Hing/ Asafoetida -1/4 Tsp
Channa dal-1/2 Tsp
Urad dal- 1/2 Tsp
Mustard-1/2 Tsp
Tamarind -1/2

Heat a pan and add few teaspoons of oil. Add Urad dal, Channa dal and Asafetida after the oil gets heated. Next add onions finely chopped once the onions turn brown add tamarind and chili powder. After the mixture cools down, grind to make a fine paste. In the same pan add a teaspoon of oil and add mustard seeds and a pinch of Asafetida along with curry leaves. Once seeds splatter turn off the flame, use this to garnish the chutney.

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