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.
