Onion uttapam recipe – A South Indian breakfast food that is similar to the dosa but made thick like pancake with different toppings. Usually onions, tomatoes, carrots, green chilies, coriander leaves are used for topping. Uthappam is crisp on the bottom with soft and fluffy top & slightly roasted veggies.
Traditionally this South Indian food, uttapam is made with slightly sour batter that is left over after making dosa on the previous days. The vegetable toppings balance the sourness of the batter and tastes good. It is served with chutney or sambar.
Onion uttapam recipe below
- 1 cup dosa batter from here
- 1 medium onion chopped or sliced
- 1 small firm ripe tomato deseeded and chopped
- 1 to 2 tbsp carrot grated
- 2 green chilies chopped
- few coriander leaves
- salt very little
- oil as needed
- Grease a griddle pan or tawa. Heat it well.
- Bring the batter to consistency by adding little water if very thick.
- Pour the batter on the hot pan. If needed spread very little.
- Lower the heat and add the toppings. Sprinkle oil towards the edges and over the onions.
- When the base is firm, flip it and cook on the other side until it is cooked well.
- Set aside and make the next one.
- Serve onion uttapam with chutney or sambar or podi.
How to make onion uttapam recipe
1. Uttapam is mostly made with leftover batter from the previous days, so I am not giving the step by step instructions on how to make the batter. You can find the link to dosa batter recipe in the recipe card below. You can also use this masala dosa batter. We are using the left over or ready slightly sour batter. However you can also make with fresh fermented batter. The consistency of the batter must be same as that of dosa. You can add water to bring it to the consistency.
2. Keep the veggies ready for topping. You can use onions, deseeded firm and ripe tomatoes, grated carrots, chopped green chili and coriander leaves. Please note that using tomatoes may make the uttapam more sour. In the step by step pics i have not used tomatoes. What you see in the first picture was made sometime ago when the batter was not sour. Add very little salt to the topping and mix.
3. Grease your tawa well.
4. When it is hot enough, pour a ladle full of batter on the hot pan.
5. Do not spread the batter too much, uthappam has to be made thick. If the batter doesn’t spread on its own, then you may lightly spread a bit.
6. Lower the flame, add the toppings evenly.
7. Add oil around the edges and allow to cook on a low flame until the base cooks well and firms up.
8. Sprinkle little oil over the onions and flip it.
9. Cook until the onions are done. The color of the uthappam depends on the ratio of ingredients used for batter & the temperature of the batter. Usually batter straight away from fridge does not yield golden uthappam.
10. Make sure it is cooked well from inside.
Serve with chutney or tiffin sambar.
You can also sprinkle podi and enjoy. I used flax seed powder.