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23 MINS delivery
Onion Uthappam
Serves 4
45 mins
350 Kcal
This onion uthappam is a simple and delicious South Indian preparation whereby the fermented rice and lentil batter is topped with flavourful onions and optional vegetables; it would reasonably be the thicker pancake-like version of the dosa, an excellent meal for breakfast, lunch, or dinner. To begin, prepare the batter by fermenting a mixture of rice and urad dal (black gram lentils). If short on time, store-bought dosa batter works well, too. Once ready, add a pinch of salt and mix well. For the topping, chop the 1-2 medium onions, chillies, coriander leaves, and little grated carrots or tomatoes. Now pour a ladleful of your batter on a non-stick or cast-iron tawa (skillet), put it over medium flame, and grease the tawa lightly with oil. Now spread it gently, keeping it as thick as a pancake. Sprinkle the chopped onions and other toppings even on the top while the batter is still wet. Press them down lightly with a spatula so it sticks to the batter. Round the edges and drop a few drops of oil or ghee on top. Cook on medium flame till the bottom is golden and crisp. Flip the uthappam gently and cook the other side till done for a minute. Serve the onion uthappam hot with coconut, sambar, or tomato chutney. This is an easy, flavourful way to enjoy an all-around South Indian meal! The onion uthappam recipe is a delicious South Indian dish made with a thick, spongy dosa batter topped with onions and cooked to golden perfection, served with chutney and sambar.
Ingredients required for Onion Uthappam
- 1 cup urad dal
- 2 cups rice
- 2 onion
- 1 tsp salt
- Cooking oil
- 2 green chilli
- Handful coriander leaves
Cooking steps for Onion Uthappam
- 1Onions and uthappam come together for a delicious combination! And today, we're exploring the recipe of onion uthappam!
- 2Start by soaking two cups of rice and one cup of urad dal in water for about 4-5 hours. The soaking softens them, making them easier to grind. Drain them separately and grind until smooth, adding water little by little to get that thick, pancake-batter vibe.
- 3Mix the two batters in a big bowl with a teaspoon of salt, cover it up, and leave it to ferment overnight. This is where the magic happens—the batter will puff up and smell a little tangy, which means you're ready to go.
- 4While your batter is doing its thing, chop up some big onions, a couple of green chilies, and a handful of coriander leaves for the toppings.
- 5Mix them in a bowl and set them aside. When you're ready to cook, heat up a non-stick pan or tawa over medium heat, lightly grease it with oil, and pour a ladleful of the fermented batter onto the hot surface.
- 6Spread it out into a thick pancake—you want that balance of crispy edges and soft, fluffy insides.
- 7Sprinkle your onion mix generously on top, pressing it down gently so it sticks.
- 8Drizzle a little oil around the edges and cook for 2-3 minutes until the bottom turns golden and crisp.
- 9Flip it carefully and let the other side cook for another 2-3 minutes. You're looking for golden perfection on both sides without overcooking the middle.
- 10Once done, slide it off the pan and serve the onion uthappam hot with coconut chutney and sambar. The chutney's cool and fresh, the sambar's tangy and spicy, and the uthappam ties it all together with its crispy-soft texture and savory, oniony goodness. Onion uthappam is comfort food with a vibe, perfect for breakfast or a light dinner, and trust me, once you nail this recipe, you'll want to make it on repeat.