Description
This Tomato Uthappam is an incredibly easy and flavorful Indian-style omelette, featuring a crispy base topped with fresh tomatoes and aromatic curry leaves.
Ingredients
Units
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- 2 cups (480 ml) of idli batter, preferably 2-3 days old
- 1 tomato, sliced into thin slices
- A few curry leaves
- 2-3 tbsp (30-45 ml) of gingelly oil (Indian sesame oil), I use Idhayam
Instructions
- Heat an iron griddle or non-stick pan over medium heat.
- Pour about 1/3 cup of idli batter onto the hot griddle and spread it into a thick circle, about 6 inches in diameter.
- Place thin slices of tomato evenly over the batter.
- Sprinkle a few curry leaves on top of the tomatoes.
- Drizzle 1/2 tbsp of gingelly oil around the edges and on top of the uthappam.
- Cook for about 4-5 minutes or until the bottom is golden brown and the top is set.
- Carefully flip the uthappam and cook the other side for another 3-4 minutes, until golden brown.
- Remove from the griddle and serve hot.
Notes
- Use idli batter that is 2-3 days old for the best texture.
- Gingelly oil adds a unique flavor, but you can substitute with regular sesame oil if needed.
- Serve with coconut chutney or sambar for a complete meal.
- Store any leftover batter in the refrigerator for up to 5 days.
- Prep Time: 2 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Cuisine: Indian
Nutrition
- Serving Size: 1 uthappam
- Calories: 150
- Sugar: 2
- Sodium: 300
- Fat: 6
- Carbohydrates: 20
- Fiber: 2
- Protein: 4
- Cholesterol: 0