This is the most common South Indian breakfast which is not only healthy, nutritious but at the same time very delicious. It simply tastes divine and filling too when had along with your favourite chutney and sambar. In this recipe I prepared tomato-ginger-sesame seeds chutney.
The toppings can be anything that is preferred according to individual or family choice. I added some coriander roots instead of the leaves. You can experiment with tomato, cheese, assorted Bell peppers, red chili flakes, chopped coriander leaves or in combination.
The best thing is, they can be prepared with any idli / dosa batter. They are perfect for any weekend breakfast or can be had anytime of the day be it for a light lunch or dinner. It serves as a great lunch box meal too.
- Idli / Dosa batter as required
- 1-2 onion, finely chopped
- 2-3 green chili, finely chopped
- 1/2 cup coriander roots, finely chopped
- some nalla karam podi / idli podi to garnish (opt)
- oil to shallow fry
- sambar & chutney to serve
Mix the chopped onion, green chilies and the coriander roots and keep aside.
Heat oil in a non-stick tawa / griddle. Drizzle some oil and wipe clean with a tissue paper. Pour a ladle of the batter and spread into a circle. It should be slightly on the thicker side.
Sprinkle some onion, green chilies and coriander roots over it and press it gently with your spatula so that they stick to the dosa.
Pour some oil over it and around the edges and cook on a low flame for a minute or two. When one side is done, flip it over and cook on the other side by drizzling some more oil.
Make similar uttapams out of the remaining batter. Before serving, sprinkle some idli podi over the uttapams and serve along with chutney and sambar.
Finely chop the onion, green chilies and coriander roots.
Mix them together and keep aside.
Heat a tawa / griddle and pour a ladle of the batter. Sprinkle the onion,
green chilies & coriander roots.
When one side is done, flip it over and cook the other side too.
Sprinkle some Nalla karam podi / idli podi and serve them hot with chutney