Preparing potato masala

Cup of Yum
1. Rinse and then boil the potatoes in a 3 litre pressure cooker with water covering the potatoes for 3 to 4 whistles on medium heat.
2. When the pressure drops naturally in the cooker, then only open the lid. Remove the potatoes and let them become warm. Later peel and chop them. Set aside.
3. Heat 2 tablespoons oil in a kadai (wok) or pan. Add the mustard seeds and let them crackle.
4. Next add cumin seeds and sauté until they crackle. Add finely chopped ginger, chopped green chillies and and a pinch of asafoetida. Mix very well.
5. Add chopped onions and chopped curry leaves.
6. Mix very well and sauté until the onions are softened and turn translucent.
7. Then add turmeric powder (haldi) and mix very well.
8. Add the chopped boiled potatoes and salt as per taste. Add ½ cup water.
9. Mix very well and bring the curry to simmer for about 4 to 5 minutes on a low to medium-low heat.
10. The curry will thicken as it simmers. When the curry or gravy has thickened after 4 to 5 minutes of simmering, turn off the heat. Note that the curry should not have a runny or watery consistency.
11. Add the chopped coriander leaves and mix to combine.
12. Mix well and keep aside.

Making masala uttapam

1. Heat a tawa or a flat skillet. Using a kitchen paper towel or cotton cloth or an onion halve, spread oil on the tawa. Cook the uttapam on medium-low to medium heat.
2. Pour a ladle full of the batter and spread lightly to get a medium-thick or thick uttapam. 
3. Then add some chopped onions and tomatoes. Also sprinkle some sambar masala powder and red chili powder. You can also add some finely chopped green chilies if you prefer.
4. With a spatula press the onions and tomatoes on the top uncooked layer of the batter.
5. Then add some butter and let it melt. You can also use oil instead of butter. 
6. With a spatula spread the butter on the uttapam.
7. Next add the potato masala. Spread the potato masala evenly with the spatula on the uttapam.
8. When base become crisp and golden, flip the masala uttapam.
9. Cook till the potato masala layer gets slightly crispy and caramelized. The uttapam should also be cooked well and there should be no uncooked batter in it. 
10. Then gently lift the masala uttapam and serve.

For sandwich uttapam

1. After topping the uttapam with potato masala and spreading it, pour some idli or dosa batter evenly all over the masala covering it.
2. When the base becomes crispy and golden, then gently flip the uttapam.
3. Cook this second side until the batter becomes crisp and golden. It has to cook well and there must not be undercooked batter. You can at this point drizzle some oil or softened butter at the sides if you prefer.
4. Flip and serve Sandwich Uttapam hot or warm.
5. Prepare either the Masala Uttapam or Sandwich Uttapam in batches.
6. You can serve these Masala Uttapam or Sandwich Uttapam with coconut chutney or sambar.