Egg Uttapam
IndianIndian RecipesDesi eggsEasy
A thick South Indian uttapam topped with egg, onion and tomato — a filling breakfast or tiffin with chutney.
Prep time5 min
Cook time10 min
Total time15 min
Servings2
Ingredients
- 1 cup dosa batter
- 2 eggs
- 1 small onion, finely chopped
- 1 tomato, finely chopped
- 1 green chilli, chopped
- 2 tbsp fresh coriander, chopped
- 1/2 tsp salt
- 1 tbsp oil
Method
- Heat a tawa and pour a thick ladle of batter. Do not spread it thin.
- Sprinkle the onion, tomato, green chilli and coriander on top.
- Beat the eggs with salt and pour over the uttapam.
- Drizzle oil around the edges, cover and cook on low heat for 4–5 minutes until the base is golden and the egg sets.
- Serve hot with chutney.
Nutrition — estimated per serving
Calories (estimate)280 kcal
Protein (estimate)12 g
Fat (estimate)12 g
Carbs (estimate)30 g
Nutrition values are estimates based on standard per-egg values (about 72 kcal, 6.3 g protein, 4.8 g fat, 0.4 g carbs per large egg).
Tips, food safety & substitutions
Cook on low heat with a lid so the egg sets without burning the base. Food safety: cook the egg topping until fully set. Allergens: contains egg. Substitute: add grated carrot or capsicum to the topping. Nutrition is an estimate per serving.