Podi Egg Uttapam
This is a contemporary breakfast variation in which an egg is cooked directly onto a soft uttapam and seasoned with Chennai Milagai Podi. The podi's chilli, sesame and roasted lentil profile works naturally with egg while retaining a recognisably South Indian flavour direction.
Servings
4, makes approximately 8 small uttapams
Prep Time
10 minutes
Cook Time
25 minutes
Total Time
35 minutes
✨ Zaika Potli Secret Technique
Sprinkle approximately 1 tsp Chennai Milagai Podi over each egg-topped uttapam before flipping. The blend cooks briefly into the egg layer.
Ingredients
Ingredients
- Fermented dosa/uttapam batter — 4 cups
- Eggs — 4
- Chennai Milagai Podi — 3 tbsp / about 24–30 g
- Onion — 1 small, finely chopped
- Tomato — 1 small, deseeded and finely chopped
- Fresh coriander — 2 tbsp
- Oil or ghee — 3 tbsp, as needed
- Salt — a small pinch per egg, if required
Cooking Instructions
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1Heat a tawa over medium heat.
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2Pour approximately ½ cup batter and spread into a thick 12–14 cm round.
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3Sprinkle a little onion, tomato and coriander over the surface.
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4Cook for 1–2 minutes until the bottom begins to set.
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5Beat one egg lightly with a small pinch of salt.
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6Spoon half of the beaten egg over one uttapam and spread gently across the top.
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7Sprinkle approximately 1 tsp Chennai Milagai Podi over the egg.
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8Drizzle a little oil or ghee around the edges.
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9Once the base is golden and the egg has started setting, flip carefully.
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10Cook the egg side for about 1 minute, until completely cooked.
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11Flip again briefly if desired, then remove.
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12Repeat to make the remaining uttapams.
💡 Chef's Pro Tip
Keep the uttapams small. A very large egg-topped uttapam is difficult to flip without tearing.
🍽️ Perfect Serving Pairings
My Take On Podi Egg Uttapam
This is a contemporary breakfast variation in which an egg is cooked directly onto a soft uttapam and seasoned with Chennai Milagai Podi. The podi's chilli, sesame and roasted lentil profile works naturally with egg while retaining a recognisably South Indian flavour direction.
The Secret: Keep the uttapams small. A very large egg-topped uttapam is difficult to flip without tearing.