Dosa is such a popular dish that new ways of making them are always welcome. Everyone loves a good masala dosa, the crisp dosa with red chutney and aloo palya on the inside served with sambar and chutney. That surely is a hit combination and I have not met a single soul that dislikes dosas. So here I am, back with another simple dosa recipe with homemade dosa batter, 3 ways uttapam. Read on to find out more 🙂
So this 3 ways uttapam, I have used different toppings to make it colourful and interesting. It has shallots (small onions), tomatoes, capsicum laid out of thick dosas with a crisp underside. Sounds just yum, isn’t it! For uttapam you can use freshly fermented dosa batter or left over dosa batter. But trust me you would want to make dosa batter just to make uttapam, the joy of eating specially made uttapam is equal to if not better than favourite masala dosas!
Uttapam is a less demanding dosa, it does not require chutney. A simple ketchup or even pickle and uttapam is served. The toppings on these soft dosas make it extra special and these can be chopped up in no time at all, it gets ready by the time tawa is heated. Make the uttapam slightly thick and not like regular dosa, this will hold the toppings well.
Try more dosas from FOI, sorekayi dosa, neer dosa, khaali dosa, cabbage dosa, hotel style open dosa and more! More breakfast recipes from FOI.
- 1 recipe fermented dosa batter or as required
- 4-5 sliced shallots
- 2-3 sliced tomatoes
- 1 sliced green capsicum
- 1-2 chopped green chilli
- Black pepper powder to sprinkle
- Jeera powder to sprinkle
- Oil to make uttapam
- Slice the shallots, tomatoes and green capsicum. Finely chop green chilli and set aside
- Heat a tawa, mix the dosa batter very well
- Pour a ladleful of dosa on heated tawa and spread lightly, uttapam should be thick
- To make onion uttapam, spread sliced shallots all over
- Place a few green chilli, sprinkle jeera powder if desired
- Spread little oil and cook
- When underside is cooked, carefully flip the dosa
- Cook till shallots turn soft and the dosa is cooked
- Onion uttapam is ready
- To make tomato uttapam, spread dosa batter, place few tomato slices
- Sprinkle black pepper powder and place few chopped green chilli
- Spread oil, cover and cook
- Flip and roast the dosa
- Tomato uttapam is ready
- Similarly make capsicum uttapam, roast well
- Capiscum uttapam is also ready
- If desired, make mixed uttapam, place capsicum, shallots, tomatoes on same uttapam
- Roast and enjoy!
- Uttapam-3 ways, ready to serve. Enjoy!
As mentioned before, uttapam must be thick, this will hold the toppings in place
Cook uttapam on low flame, the dosa will be thick and it should cook through
Uttapam Stepwise:
Slice the shallots, tomatoes and green capsicum. Finely chop green chilli and set aside
Heat a tawa, mix the dosa batter very well
Pour a ladleful of dosa on heated tawa and spread lightly, uttapam should be thick
To make onion uttapam, spread sliced shallots all over
Place a few green chilli, sprinkle jeera powder if desired
Spread little oil and cook
When underside is cooked, carefully flip the dosa
Cook till shallots turn soft and the dosa is cooked
Onion uttapam is ready
To make tomato uttapam, spread dosa batter, place few tomato slices
Sprinkle black pepper powder and place few chopped green chilli
Spread oil, cover and cook
Flip and roast the dosa
Tomato uttapam is ready
Similarly make capsicum uttapam, roast well
Capsicum uttapam is also ready
If desired, make mixed uttapam, place capsicum, shallots, tomatoes on same uttapam
Roast and enjoy!
Uttapam-3 ways, ready to serve. Enjoy!
