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Make Delicious Onion Uttapam With This Easy Recipe

Onion Uttapam is a traditional South Indian dish made using a thick layer of dosa batter spread on a hot tawa. It is topped with a mix of finely chopped onions, green chilies, coriander, and optional vegetables like tomatoes or carrots. The uttapam is cooked on both sides until golden and crispy. This wholesome dish is served hot with coconut chutney or sambar for a hearty breakfast or snack.

Harpreet Kour Updated: Dec 29, 2024 1:00 PM IST

Onion Uttapam is a popular South Indian breakfast dish made with dosa batter, creating a thick pancake-like base. It is topped with a flavorful mix of onions, green chilies, coriander, and optional vegetables like tomatoes or grated carrots. The toppings are pressed into the batter and cooked until slightly caramelized, adding a sweet and spicy crunch. Each uttapam is cooked to golden perfection on a hot tawa with a drizzle of oil or ghee. Served with chutneys or sambar, this dish is a wholesome, delicious, and easy-to-make meal. It's perfect for a comforting breakfast or a quick, light dinner.

Ingredients:

  • For the Batter:

    • 2 cups dosa batter (homemade or store-bought)
    • Water (as needed to adjust consistency)
  • For the Topping:

    • 1 large onion, finely chopped
    • 2-3 green chilies, finely chopped
    • 2 tbsp fresh coriander leaves, chopped
    • 1 small tomato, finely chopped (optional)
    • 1 small carrot, grated (optional)
    • Salt to taste
  • For Cooking:

    • Oil or ghee for greasing and cooking
    • Non-stick or cast-iron tawa (griddle)

Step 1: Prepare the Batter

  • Check the Consistency: If using homemade dosa batter, ensure it is well-fermented. The batter should be slightly thick but pourable. Add water if needed to adjust consistency.
  • Season Lightly (Optional): Add a pinch of salt to the batter if it isn't already salted. Mix well.

Step 2: Prepare the Topping

  • Chop Vegetables: Finely chop onions, green chilies, coriander leaves, and other optional vegetables like tomatoes or carrots.
  • Combine Toppings: In a bowl, mix the chopped onions, green chilies, coriander, and any other vegetables. Add a pinch of salt and toss well.

Step 3: Heat the Tawa

  • Preheat the Tawa: Place the tawa on medium heat and let it heat evenly. Sprinkle a few drops of water; if they sizzle and evaporate, the tawa is ready.
  • Grease the Surface: Lightly grease the tawa with a few drops of oil or ghee. Wipe off excess with a paper towel for even spreading.

Step 4: Cook the Uttapam

  • Pour the Batter: Ladle a scoop of batter onto the center of the tawa. Spread it gently in a circular motion to form a thick pancake about 6-8 inches in diameter.
  • Add the Topping: Quickly sprinkle the onion mixture evenly over the top. Gently press the toppings into the batter using a spatula to ensure they stick.
  • Cook the Bottom Side: Drizzle a little oil or ghee around the edges of the uttapam. Cook on medium heat until the bottom is golden brown (about 2-3 minutes).

Step 5: Flip and Finish Cooking

  • Flip the Uttapam: Carefully flip the uttapam using a spatula, ensuring the toppings don't fall off. Cook the topping side for another 2-3 minutes until the onions turn golden and slightly caramelized.
  • Check Doneness: Both sides should be cooked and have a golden, crispy texture with soft insides.

Step 6: Serve the Onion Uttapam

  • Transfer to Plate: Gently remove the uttapam from the tawa and transfer it to a serving plate.
  • Pair with Chutney: Serve hot with coconut chutney, tomato chutney, or sambar for a complete South Indian meal.

Tips for Perfect Onion Uttapam:

  • Topping Variation: You can add other toppings like grated cheese, chopped capsicum, or curry leaves for variety.
  • Consistent Heat: Ensure the tawa is evenly heated for uniform cooking. Reduce heat slightly if the uttapam is browning too quickly.
  • Batch Cooking: Wipe the tawa clean between each uttapam to avoid sticking and ensure fresh flavor.

Enjoy your homemade Onion Uttapam a crispy, fluffy, and flavorful South Indian delight.