Tomato Cheese Uttapam is a thick and fluffy South Indian pancake made with dosa batter. It’s topped with chopped tomatoes, onions, green chilies, and a generous layer of grated cheese. Cooked on a tawa with ghee, the uttapam has crispy edges and a soft, melt-in-the-mouth center. The cheese melts beautifully, enhancing the flavor, while the fresh vegetables add texture and taste. It’s best served hot with coconut chutney, tomato chutney, or sambar. Perfect for breakfast, snacks, or dinner, it’s a simple yet flavorful dish.
Ingredients
For Batter:
- 2 cups dosa batter (store-bought or homemade)
- 1/2 cup water (adjust consistency if needed)
- A pinch of salt (optional, depending on batter saltiness)
For Topping:
- 1 large tomato (finely chopped)
- 1 small onion (finely chopped)
- 1/2 cup grated cheese (cheddar or mozzarella)
- 2 green chilies (finely chopped, optional)
- 2 tablespoons coriander leaves (chopped)
- 1 teaspoon black pepper powder (optional for extra flavor)
- 1/2 teaspoon chaat masala (optional for tanginess)
- Butter or ghee for cooking
Step-By-Step Recipe
1. Prepare the Ingredients
- Finely chop tomatoes, onions, green chilies, and coriander leaves.
- Grate the cheese (mozzarella or cheddar) and keep it ready.
- If using store-bought dosa batter, stir it well. If it’s too thick, add 1/2 cup water gradually to make it slightly pourable but thick. The batter should coat the back of a spoon without running off.
2. Preheat the Tawa or Skillet
- Heat a non-stick tawa (griddle) or cast-iron skillet over medium heat.
- Lightly grease it with ghee or butter using a kitchen brush or paper towel.
3. Pour and Spread the Batter
- Once the tawa is hot, pour a ladleful of dosa batter in the center.
- Gently spread it in a circular motion, but don’t make it too thin. Uttapam needs to be thick and fluffy. Aim for about 1/4-inch thickness.
4. Add the Toppings
- Sprinkle the finely chopped tomatoes, onions, green chilies, and coriander leaves evenly over the top of the batter.
- Lightly press the toppings into the batter with a spatula so they stick well.
- Sprinkle a little black pepper powder and chaat masala for flavor, if desired.
- Next, generously spread the grated cheese over the toppings.
5. Cook the Uttapam
- Drizzle a teaspoon of ghee or butter around the edges and on top of the uttapam.
- Cook on medium-low heat for 2-3 minutes, until the base turns golden brown and crispy.
- Cover the uttapam with a lid for 1 minute to allow the cheese to melt and the vegetables to soften.
6. Flip and Final Cook (Optional)
- If you like both sides crispy, gently flip the uttapam and cook for another minute. (Flipping is optional if you prefer the cheese melted on top.)
- Ensure the batter is fully cooked, and the edges are golden and crispy.
7. Serve Hot
- Once done, remove the uttapam from the tawa and serve hot.
- Pair it with coconut chutney, tomato chutney, or sambar for a delicious South Indian meal.
Tips for Perfect Uttapam
- Batter Consistency: Ensure the batter is thick but spreadable for fluffy uttapams.
- Cheese Choice: Mozzarella melts beautifully, while cheddar adds a sharp flavor. Use any cheese of your choice.
- Toppings: Add other veggies like capsicum, carrots, or corn for more nutrition.
- Low Heat: Cook on medium-low heat for even cooking without burning the toppings.
- Fresh Batter: Use freshly fermented batter for a soft and fluffy texture.
Enjoy the Tomato Cheese Uttapam
This Tomato Cheese Uttapam is a perfect combination of crispy edges, soft centers, and cheesy goodness. Serve it as a wholesome breakfast, snack, or light dinner for your family.
