Was I Dosa Batter in My Past Life? This Uttapam Thinks So.

Dosa—by now, you probably know it's my ultimate breakfast love. Especially masala dosa. I don’t even know what kind of past life connection I have with it. Was I a dosa in one of my earlier births? 😄 Who knows!

But today’s post is about a different—but equally lovable—version of dosa: uttapam. It’s made from the same batter, just cooked a little differently.

Growing up, dosa and idli batters were always made at home in our little grinder. No shortcuts. No store-bought mixes. Just the rhythm of soaking, grinding, fermenting—the way every South Indian kitchen moved in sync. Honestly, with me around, it was hard to use that batter for anything other than dosa. I'd happily polish off half a dozen plain dosas at home. But step out? It had to be masala dosa. No compromises!

One day, I bunked work (ahem) and landed early at a friend’s place. She was already in the kitchen making breakfast—dosa, peanut chutney, sambar—the full royal spread. My sleepy soul was already impressed. But what truly shocked me was this one little thing sitting quietly on her kitchen shelf: a packet of dosa batter.

I stood there, wide-eyed, like a child seeing snow for the first time.
“A packet? Wait—dosa batter comes in packets now?!”

Until that moment, I genuinely believed dosa batter was one of those sacred things that had to be made at home with patience, soaking, grinding, fermenting... and maybe a sprinkle of amma's magic. But here it was—ready, simple, and tasting just like the real thing.

But the taste? Oh, the taste! It was so good, it made me laugh mid-bite. I remember giggling like a kid and saying, "Wait, why does this taste exactly like homemade batter?!” I ate, I approved, and I made a mental note so fast it felt like my brain scribbled it down with fireworks: Buy. This. Packet. 😄

I went home like I had found a secret treasure. And I knew I couldn’t make the usual dosa. Nope—this needed celebration. So, I chopped tomatoes, onions, green chilies, and made the softest, fluffiest uttapams I had ever eaten. Of course, with peanut chutney. Because now my mind had already associated uttapam with that chutney, and there was no going back.

I ended up eating a half dozen again. This time with a heart full of joy, a tummy full of carbs, and a brain that slowly started floating into nap-land. 😌 I slept for hours like a happy child after a festival meal.

Do I regret eating that way? Maybe.
Do I also not regret it? Definitely.

Because whether it’s made from scratch or a store-bought packet, when food feels this warm and comforting, it doesn’t just feed your hunger. It hugs your memories.

It might be uttapam today, but it’s still dosa batter. Maybe… just maybe, I wasn’t a dosa in my past life.

I was dosa batter. 🤭

Ingredients:

✔ 2 cups dosa batter (homemade or store-bought)
✔ 1 medium onion, finely chopped
✔ 1 small tomato, finely chopped
✔ 1-2 green chilies, finely chopped (adjust to spice level)
✔ 1 tbsp fresh coriander leaves (optional)
✔ Oil or ghee for cooking
✔ Salt to taste (only if your batter isn’t already salted)

Instructions:

1️⃣ Prep the toppings – Mix onions, tomatoes, green chilies, and coriander in a bowl. Set aside.
2️⃣ Heat the pan – Heat a cast iron or non-stick tawa on medium flame. Grease lightly with oil or ghee.
3️⃣ Pour & shape – Pour a ladle of dosa batter in the center and gently spread into a thick circle. Don’t spread it thin like dosa.
4️⃣ Top it up – Immediately sprinkle a generous amount of the onion-tomato-chili mixture on top. Press lightly with a spatula so it sticks.
5️⃣ Cook slowly – Drizzle some oil or ghee around the edges. Cover and cook on medium-low heat until the bottom is golden and the top is cooked through.
6️⃣ Flip or not flip – You can cook only one side (authentic style) or gently flip and cook the other side for 30 seconds.
7️⃣ Serve hot – Best served with peanut chutney, coconut chutney, or even just a dollop of ghee!

Srishti’s Secret Tip for the Perfect Uttapam:

For the crispiest edges and soft center, cook your uttapam on a well-heated but not smoking tawa. Let it sizzle slowly. And if you’re feeling indulgent, add a few curry leaves to the onion-tomato mix—it gives an earthy aroma that lingers beautifully.

Srishti’s Healing Tip for the Perfect Plate:

As the uttapam cooks, let the warm aroma slow you down. Smile at the crackling sound of onions on batter. If you’re using store-bought batter, don’t feel guilty—it’s the love you add that makes it homemade. Breathe, flip, and serve. You’re nourishing more than just your body today.

Why You’ll Love This:

✔ It’s comfort food with crispy corners and a soft heart
✔ A perfect way to use dosa batter differently
✔ Pairs with nearly any chutney