Masala Stir-Fry Uthappam

Uthappam is a cousin of the dosa and is made with fermented dosa batter. Usually, once the batter is a bit sour, mom would make uthappams of it rather than dosas. This snack is nutritious as vegetables are added to it – either as topping or within the batter.

This one I tried with spiced stir-fried veggies added to the batter. For those who find raw onions pungent, this one would help 🙂




Fermented/Sour dosa batter: about 2 cups (Recipe posted on the blog for dosa)

Onion: 1 medium

Tomato: 1 medium

Green chillies: 3

Coriander (cilantro) leaves: a handful

Sambar powder: ½ teaspoon

Salt to taste

Oil: 1 teaspoon for stir fry+for cooking the dosas (Sesame/Til oil tastes the best)


Here’s the method in pictures:


  1. Take the dosa batter in a bowl/vessel.
  2. Finely chop the onion and green chillies.
  3. Heat one teaspoon of oil in a pan. Add the chopped onions and green chillies. Sauté on low heat till the onions are soft and translucent. Stir every few seconds so that the onions don’t get charred.
  4. In the meanwhile, chop the tomato and coriander leaves finely.
  5. When the onions are done, add the tomatoes, coriander leaves and sambar powder. Add salt to taste.
  6. Mix well and cook for a minute so the flavors blend and the tomatoes are slightly softened.
  7. Turn off the heat and cool slightly.
  8. Add this stir-fried mixture to the dosa batter and mix well.
  9. You may adjust the consistency (to a pouring one – but thicker than a pancake) by adding a few tablespoons of water, if required.
  10. To make uthappams, heat a griddle/skillet (tava). Grease the tava with a few drops of oil.
  11. When the tava is hot (check by sprinkling a few drops of water), turn the heat to low-medium. Pour a ladle-full of batter and spread with the back of the ladle in concentric circular motion to form the uthappam – like a pancake. Uthappam is made thicker than dosas – with vegetables it cannot be spread too thin as well.
  12. Turn the heat to low so that the uthappam cooks well.
  13. Grease both sides with a few drops of oil as required and cook on each side while turning over.
  14. The uthappam is ready when nicely browned on both sides.
  15. Take off the griddle and serve. You can enjoy it just by itself or with coconut chutney, sambar, and the dry chutney powder for idli/dosas.
  16. You can also make these as mini-uthappams for a bite-sized version.

3 Responses to “Masala Stir-Fry Uthappam”

  1. Hi, first time here, nice recipes. Uttapam looks so good, nice pic and recipe as well!!!!

    plz do visit @

    From skribles: Hi Madhavi. Welcome to my blog – thanks for the compli – hope you do keep visiting 🙂
    Visited ur blog – its really nice as well – and vegetarian recipes that I keep looking out for.

  2. thats a good recipe.. uthappam look delicious

    From skribles: thanks – try it out and hope u like it

  3. Your blog is wonderful! Step by step everything is good…Great job!

    From skribles: Thanks Lothi

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