Why Make This Recipe
Onion Uttapam is a fantastic dish that brings the flavors of South India right to your kitchen. It’s not only simple to make, but it also packs a punch of taste and nutrition. Whether it’s for breakfast, lunch, or a light dinner, these fluffy pancakes topped with onions and spices are sure to satisfy. Plus, you can whip them up quickly with very few ingredients, making them a perfect choice for busy days.
How to Make Onion Uttapam
Ingredients:
- 1 cup Idli Dosa Batter (can be made from scratch or store-bought)
- 1 medium Onion (finely chopped; use red or white)
- 1 Green Chilli (adjust based on spice preference)
- 2 tablespoons Coriander Leaves (fresh, optional)
- 5 leaves Curry Leaves (optional)
- 1/2 medium Carrot (grated, optional)
- 1 teaspoon Salt (to taste)
- 1 teaspoon Oil (for roasting, sesame or vegetable recommended)
Directions:
- Prepare the Batter: If you are using store-bought Idli Dosa batter, give it a good stir. If making from scratch, soak rice and urad dal for a few hours and then grind them to a smooth paste.
- Mix Ingredients: In a bowl, combine the Idli Dosa batter with finely chopped onions, green chilli, coriander leaves, curry leaves, grated carrot, and salt. Mix well.
- Heat the Pan: Preheat a non-stick pan or griddle over medium heat and add a little oil.
- Cook Uttapam: Pour a ladleful of the batter mixture onto the pan, spreading it gently into a thick pancake shape. Cook for 2-3 minutes or until the edges start to lift and the bottom is golden brown.
- Flip and Finish: Carefully flip the uttapam and cook the other side for another 2-3 minutes until golden and cooked through.
- Repeat: Repeat the process for the remaining batter.
How to Serve Onion Uttapam
Serve the Onion Uttapam hot with coconut chutney or tomato salsa for dipping. It can also be enjoyed with a side of sambar for a complete meal. Garnish with some extra coriander leaves for that fresh look!
How to Store Onion Uttapam
Leftover Onion Uttapam can be stored in an airtight container in the refrigerator for up to 2 days. To reheat, place them in a pan on medium heat for a few minutes on each side until heated through. You can also microwave them for a quick meal.
Tips to Make Onion Uttapam
- Using fresh ingredients enhances the flavor, so opt for fresh onions and herbs.
- Adjust the green chilli based on your spice tolerance.
- For crispy edges, ensure the pan is hot enough before pouring the batter.
Variation
You can add other vegetables like bell peppers, tomatoes, or spinach to the uttapam mix for added nutrition and flavor. You can also try using different spices to customize the taste.
FAQs
1. Can I make the batter ahead of time?
Yes, you can prepare the Idli Dosa batter a day in advance and refrigerate it. Just make sure to give it a good stir before using.
2. Is Onion Uttapam gluten-free?
Yes, Onion Uttapam is gluten-free as it is made from rice and urad dal.
3. Can I freeze Onion Uttapam?
Yes, you can freeze cooked Uttapam. Wrap them individually in plastic wrap and place them in a freezer-safe bag. To reheat, just thaw and warm on a skillet.
Onion Uttapam
- Total Time: 25 minutes
- Yield: 2 servings
- Diet: Gluten-Free
Description
Onion Uttapam is a delicious South Indian dish, perfect for any meal of the day. These fluffy pancakes are topped with onions and spices, making them a quick and nutritious option.
Ingredients
- 1 cup Idli Dosa Batter
- 1 medium Onion (finely chopped)
- 1 Green Chilli (adjust based on spice preference)
- 2 tablespoons Coriander Leaves (fresh, optional)
- 5 leaves Curry Leaves (optional)
- 1/2 medium Carrot (grated, optional)
- 1 teaspoon Salt (to taste)
- 1 teaspoon Oil (for roasting)
Instructions
- Prepare the Batter: If using store-bought Idli Dosa batter, stir it well. For homemade, soak rice and urad dal for a few hours and grind to a smooth paste.
- Mix Ingredients: In a bowl, combine the Idli Dosa batter with onions, green chilli, coriander leaves, curry leaves, grated carrot, and salt. Mix well.
- Heat the Pan: Preheat a non-stick pan over medium heat and add a little oil.
- Cook Uttapam: Pour a ladleful of the mixture onto the pan, spreading it into a thick pancake. Cook for 2-3 minutes until edges lift and bottom is golden brown.
- Flip and Finish: Carefully flip and cook the other side for another 2-3 minutes until golden and cooked through.
- Repeat: Continue with the remaining batter.
Notes
Serve hot with coconut chutney or tomato salsa. For added nutrition, mix in other vegetables like bell peppers or spinach.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Cooking on Stovetop
- Cuisine: Indian