Kandi Podi Uttapam
Kandi Podi Uttapam is a thick, golden tawa breakfast that lets Fiery Kandi Podi do all the seasoning work. The slow-roasted kandi pappu, pesara pappu, and senaga pappu — ground with jeelakarra and endu mirchi — sink into the batter as it cooks, turning every bite rich, nutty, and just the right amount of fiery. No garlic, no fuss — just a proper weekend tiffin that tastes like someone put real thought into it.
Prep: 10 min | Cook: 15 min | Serves: 2 | Difficulty: Easy
Ingredients
- 2 tsp Fiery Kandi Podi
- 1 cup dosa batter (idli-dosa batter, thick consistency)
- 1 small onion, finely chopped
- 1 small tomato, finely chopped
- 2 green chillies, finely chopped (adjust to taste)
- a handful coriander leaves, chopped
- 1 tsp ghee (neyyi) per uttapam
- to taste salt
Method
- Mix the chopped onion, tomato, green chillies, and coriander leaves into a small bowl and set aside — these are your toppings, not going into the batter.
- Heat a tawa on medium flame until a few drops of water flicked on it sizzle and evaporate immediately.
- Pour a ladleful of thick dosa batter onto the centre of the tawa and spread it gently into a round — thicker than a dosa, about 1 cm — do not spread it too thin.
- Immediately scatter the chopped onion-tomato mix over the top, then sprinkle 1 teaspoon of Fiery Kandi Podi evenly across the surface. You will see the podi start to colour slightly as the steam hits it.
- Drizzle ghee around the edges and over the top. Cover with a lid and cook on medium-low for 2 to 3 minutes until the underside is deep golden and the edges lift cleanly from the tawa.
- Flip carefully, press lightly with the back of the ladle, cook for one more minute until the topping side is lightly crisped, then slide onto a plate and serve hot with coconut chutney or as it is.
✓ High Protein | ✓ High Fibre | ✓ Rich in Iron | ✓ Rich in Potassium