Potato & Egg Uttapam

Potato & Egg Uttapam

Yield: 1 serving

Paul Sletten
Rockford, IL

Ingredients and Directions


  1. Heat large nonstick pan to medium-high heat, and wipe a couple drops canola oil around surface.

  2. Add dosa batter and tilt pan in circles to get batter to cover in thin layer. Then remove from heat and with fingers crush and spread boiled potatoes around batter, leaving a space in the middle.

  3. Crack eggs in middle of dosa and place in 400°F oven for approximately five minutes or until eggs are set, but yolks are still runny.

  4. Slide dosa onto a plate and dollop with chutney, drizzle with yogurt and a few radish slices, fresh mint leaves as garnish.


  • 2 large eggs
  • ¼ c. dosa batter (recipe follows))
  • ½ c. boiled potatoes, diced
  • ¼ c. mint chutney (recipe follows)
  • ¼ c. yogurt, plain
  • 2 radishes, sliced thinly
  • Fresh mint leaves, for garnish
  • Canola oil, as needed
Dosa Batter - Yield: 6 cups


  1. Put rice in bowl, rinse well and cover with 4 cups cold water.

  2. Put urad dal and fenugreek seeds in small bowl; rinse well and add cold water to cover. Leave both to soak for 4 to 6 hours.

  3. Drain rice and dal-fenugreek mixture in separate colanders. Put rice in a blender. Add one cup cold water and grind to smooth paste. It will take about 10 minutes and may be necessary to work in batches. Repeat process with dal-fenugreek mixture.

  4. In a medium mixing bowl, combine the two pastes. Whisk together, adding enough water to obtain a medium-thick batter. You should have about 6 cups.

  5. Cover bowl with kitchen towel and set in warm place. Let ferment until surface is bubbly, about 8 hours.

  6. Stir in salt, set aside.


  • 1½ c. short grain rice
  • ½ c. urad dal
  • 1 tsp. fenugreek seeds
  • ½ tsp. salt
Mint Chutney - Yield: 1 cup


  1. Combine all ingredients in blender. Mix to coarse consistency like a thick pesto.


  • ¼ c. plain yogurt
  • 3 tbsp. lemon juice
  • 1 bunch cilantro
  • 1 c. mint leaves
  • 1 medium jalapeno, sliced
  • 2 tsp. ginger, sliced
  • 1 clove garlic
  • ½ tsp. sugar
  • Salt to taste
  • Water, as needed to thin mixture

To ensure food safety, eggs should be cooked until both the yolk and the white are firm. Consuming raw or undercooked eggs may increase your risk of foodborne illness, especially for those with certain medical conditions. For recipes that call for eggs that are raw or undercooked when the dish is served, use either pasteurized shell eggs that have been treated to destroy Salmonella, or use pasteurized egg products.

Click here for more food safety information.