There is a kind of unsolicited comfort in South Indian breakfast dishes, whether it is mouth melting idlis swimming in piping hot sambhar or fluffy Uttapams, all are equally inviting enough for the weekend breakfast. These breakfast items never grew in me, during our stay in Southern region they eventually became part of our eating routine. Even being novice to the South Indian Cuisine we have our taste preferences, our taste buds strictly look forward to Chettinad style of cooking. The Chettinad Cuisine is sought after for the bold flavor of spices with a hint of sweetness to it. The Chettinad Cuisine has made an unfading impression in our food memories which make us crave for dishes from the land of Chettiyars every now and then.
Tomato and Onion Uttapam can be prepared from the Idli-Dosa batter as well, which is a bona fide method of preparing these savoury pancakes. And then there is a cheat method to prepare Tomato and Onion Uttapam, quick and easily adaptable. In this conducive method, semolina is soaked with yoghurt to muster a smooth batter. To incorporate enough amount of air in the batter, it is advised to whisk it for 5 – 10 minutes using the electric hand blender. And the end result is soft, lightweight, fine shaped Onion and Tomato Utthapam. When it comes to the topping combination for Uttapam, we favour an old fashion one, plenty of onion, tomato and aromatic curry leaves. When carrots are in season, the addition of grated carrots makes Uttapam topping way more delectable. These mini Onion and tomato Utthapam are a great fit for packed lunches. Also, Onion and Tomato Uttapam can enhance the beauty of your high tea party table with their vibrant and inviting colours. =
Here is the quick and gluten-free recipe of how to make Tomato and Onion, Utthapam:
