Onion Uttapam Recipe | Onion Uthappam

Onion Uttapam Recipe | Onion Uthappam with stepwise pics and a short YouTube video. If you like my video, please SUBSCRIBE to my youtube channel. Othappam or Uttappa is a thick version of Plain dosa or even like Set Dosa (in thickness) made with leftover and sour batter. There are a lot of varieties in this making uttapam, plain one without any topping, onion, vegetable, or podi with the respective fillings, but the thumb rule is, it should be thick. To make it colorful and kids friendly, you can sprinkle some grated beets, mozzarella cheese, de-seeded tomato, and sweet corn kernels, etc. Both idli and dosa batter works for this recipe, but if using dosa batter, add 1/4 cup of semolina/rava/sooji. The consistency of the batter is more important to get a perfect uttapam, so read the tips/notes that I have shared before you try your hands on this recipe. Whenever I grind Idli Batter, the 1st day I go with Idli, 2nd day with Dosa, and 3rd or 4th day with uttapam, mainly for my hubby who is a die-hard fan of this dish. It goes well with Ratna Cafe Sambar, Saravana Bhavan Sambar, Coconut Chutney, or Hotel Style Tomato Chutney.

Check my other Dosa Recipes like
1. Paneer Dosa
2. Wheat / Godhuma Dosa
3. Tomato / Thakkali Dosa
4. Adai Dosa
5. Mysore Masala Dosa
6. Green Gram / Pesarattu Dosa

South Indian Onion Uthappam

Onion Uttapam Recipe | Onion Uthappam

Priya Santhamohan

Onion Uttapam Recipe | Onion Uthappam is a thick version of Plain dosa or even like Set Dosa (in thickness) made with leftover and sour batter.

Print Recipe Pin Recipe

Prep Time 5 mins

Cook Time 5 mins

Total Time 10 mins

Course Breakfast, Dinner

Cuisine South Indian

Servings 3 People

Calories 262 kcal

Equipment

• Dosa Tawa

Ingredients

  

1 Cup = 250 ML, 1tsp = 5 ML

• 2 Cups Idli Batter
• 2 Onion
• 3 tbsp Grated Carrot
• 2 Green Chilli
• 3 tbsp Coriander Leaves
• Oil As Required

Instructions

 

• Chop the onions, green chilli and coriander finely. Then, grate the carrot and keep aside.
• Use 2 to 3 days old batter, so it will be a little sour which is a must quality for a tasty uttapam. The consistency of the batter should be slightly thinner than the idli batter and thicker than the dosa batter. If you make uthappam in undiluted batter it turns hard and if made in thin batter it falls flat and the onions won't stick. So the batter consistency is more important here.
• Heat a Tawa, sprinkle little water, if the water evaporates immediately, then the tawa is ready to use. Wipe the tawa with a wet cloth and pour a ladle of batter in the center.
• Then spread it very little, this uttappam should be thick only. Never spread it like our regular dosa. Do the cooking in medium flame, so that holes will be formed and it gets cooked properly.
• Sprinkle the onion, green chilli, carrot, and coriander leaves all over the uttapam. There is no specific measurement, you can sprinkle the veggies as per your need.
• Once it is half cooked (about 2 minutes), drizzle oil all over the uthappam generously.
• Then flip it to the other side and cook for another 3 minutes in low flame. If you don’t want to flip it, cook covered in very low flame. Do the same with the remaining batter. I used my cast iron tawa, so the onions got caramelized beautifully.
• Do the same with the remaining batter.

  Enjoy this Onion Uttappam Recipe with Garlic / Poondu Chutney.

Video

Notes

Tips for Onion Uthappam

1. Both the regular Idli and Dosa batter can be used to make this Onion Uthappam. But use 2 to 3 days old batter to get a slightly sour taste, which is a must, fresh batter won't work for this recipe.
2. The batter consistency is more important to get the perfect thickness. It should be slightly thinner than the idli batter but thicker than the dosa batter.
3. The batter should be smooth and fluffy. If it's too thick or watery, no holes will be formed. Just medium consistency is ok.
4. If the batter is too thick, the uttapam won't get cooked properly and turn hard too.
5. If the batter is thin, the uthappam turns flat and the onions won't stick to it.
6. If you want to prepare uthappam with dosa batter, add 1/4 cup of sooji/rava to the batter, mix well and then use.
7. Never spread the idli batter too much, as this uthappam should be thick only.
8. Do the cooking in low flame, so that holes will be formed and it gets cooks inside.
9. For proper cooking, flip the uttapam and cook again. If you don't want to flip it, cook covered for 3 to 4 minutes in low flame.
10. I used regular onions only, it can be replaced with 1/2 cup of finely chopped shallots / small onions.
11. To make vegetable uttapam, even grated beets, de-seeded tomato, sweet corn kernels, capsicum can be used as a topping.
12. I used my cast iron Tawa, so the onions got caramelized well. You can make this uttapam in an iron pan /Kadai too.

Keyword Onion Uthappam, Onion Uttapam Recipe

Onion Uthappam Recipe

Method for Onion Uttapam Recipe

1. Chop the onions, green chilli and coriander finely. Then, grate the carrot and keep aside.

2. Use 2 to 3 days old batter, so it will be a little sour which is a must quality for a tasty uttapam. The consistency of the batter should be slightly thinner than the idli batter and thicker than the dosa batter. If you make uthappam in undiluted batter it turns hard and if made in thin batter it falls flat and the onions won’t stick. So the batter consistency is more important here.

3. Heat a Tawa, sprinkle little water, if the water evaporates immediately, then the tawa is ready to use. Wipe the tawa with a wet cloth and pour a ladle of batter in the center.

4. Then spread it very little, this uttappam should be thick only. Never spread it like our regular dosa. Do the cooking in medium flame, so that holes will be formed and it gets cooked properly.

5. Sprinkle the onion, green chilli, carrot, and coriander leaves all over the uttapam. There is no specific measurement, you can sprinkle the veggies as per your need.

6. Once it is half cooked (about 2 minutes), drizzle oil all over the uthappam generously.

7. Then flip it to the other side and cook for another 3 minutes in low flame. If you don’t want to flip it, cook covered in very low flame. Do the same with the remaining batter. I used my cast iron tawa, so the onions got caramelized beautifully.

8. Do the same with the remaining batter.

Enjoy this Onion Uttappam Recipe with Garlic / Poondu Chutney.

Onion Uttapam Recipe