How to make Onion Uthappam 

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Onion Uthappam

  Materials-

 • Idli batter - 2 cups

 • Onion - 4 (finely chopped)

 • Green Chillies - 3 (minced)

 • Idli Podi - 2 tbsp

 • Coriander (coriander leaves) - 2 varieties (finely chopped)

 • Oil/Ghee - as required (for making uthappam)

  Description-

  • Cut the onion into fine or thin slices.  You can use regular onion or sambhar onion.

  • Usually finely chopped green chilies, cilantro and a pinch of salt are mixed with onions.

  • For the sake of the kids, I don't add it.  Instead I sprinkle some idli podi while making the uttapam.

  • Heat a tawa or frying pan or dosava.  Using a brush or paper towel, apply a little oil on the pan.

  • You can use a non stick pan to make healthy uttapam but to get the traditional crunchy uttapam, a cast iron tava (griddle) is recommended.

  • Put a large ladle full of idli batter in the center of the hot pan.  Let it expand on its own to take a round shape.  Just spread it a little in circular motion.

  • Do not spread the uttapam thin as the uttapam should be thick and spongy.

  • Sprinkle idli podi over the uttapam and add chopped onions.  If you want, you can also add finely chopped coriander and green chilies.

  • Drizzle a few drops of oil/ghee around the edges.  Put a few drops of oil in the middle as well.

  • Cook on medium low flame so that the middle gets cooked well.

  • I usually mix about 1/4 cup sesame oil and 2 tbsp ghee together and use it to make dosa.

  • When the gram flour turns golden brown i.e. after about 2 minutes, turn the uttapam over and cook from the other side also.

  • Press lightly with a spoon so that the toppings are roasted.

  • After about a minute, the onion on the other side will be roasted well.

  • Uttapam will be crunchy from outside and soft and spongy inside.

  • Carefully remove from pan and serve hot.  It tastes best when served hot straight from the pan.

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