Onion Uttapam

Name: Onion Uttapam
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 480 g idli-dosa batter, fermented rice and urad dal; 1 small red onion, finely chopped; 1 green chilli, finely chopped, optional; 2 tbsp chopped fresh coriander leaves (cilantro); 2 tsp neutral cooking oil, for the pan; salt, only if the batter needs it

प्याज़ उत्तपम

By Geeta S · 30 min · serves 4 · South Indian

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Onion uttapam with browned edges, chopped red onion and herbs, served on a banana leaf with potato masala and coconut chutney — Onion uttapam served with coconut chutney and potato masala on the side.

Onion uttapam is what to make when there’s idli-dosa batter in the fridge and you want breakfast with a little more bite. The batter stays thick enough for a soft middle, while chopped onion, green chilli and coriander catch and brown when you flip it. Serve it hot with coconut chutney and, if you have some, a spoonful of potato masala. This dish was contributed by Geeta S.; Zaika drafted the method for her review.

Ingredients

480 g idli-dosa batter, fermented rice and urad dalabout 2 cups idli-dosa batter, fermented rice and urad dal
1 small red onion, finely chopped1 small red onion, finely chopped
1 green chilli, finely chopped, optional1 green chilli, finely chopped, optional
2 tbsp chopped fresh coriander leaves (cilantro)2 tbsp chopped fresh coriander leaves (cilantro)
2 tsp neutral cooking oil, for the pan2 tsp neutral cooking oil, for the pan
salt, only if the batter needs itsalt, only if the batter needs it

Method

1Stir the fermented batter gently, adding a pinch of salt if it is unseasoned. It should fall from a ladle in a thick ribbon. If it drops in stiff clumps, stir in water a teaspoon at a time. Mix the onion, chilli and coriander in a separate bowl.
2Heat a flat tawa or skillet over medium heat and wipe it with a thin film of oil. Ladle in about half a cup of batter and nudge it into a thick round, about 15 cm across. Scatter a quarter of the onion mixture over the wet surface and press it in lightly.
3Cook until bubbles open on top, the edges set and the base turns golden, about 2–3 minutes. Flip and cook the onion side for 1–2 minutes more, until the onion browns in spots and the centre is set.
4Repeat with the remaining batter, oiling the pan lightly between rounds. If the bottom browns before the top sets, lower the heat before pouring the next one. Serve hot.

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If it goes wrong

How to keep uttapam soft in the middle

Spread the batter just enough to make a round; it should still be thick. Wait for the surface to lose its wet shine around the edges before you flip. A pan that runs too hot browns the base before the middle cooks.

Nutrition

Estimated, per serving.

Calories: 145
Protein: 4 g
Carbs: 25 g
Fat: 3 g

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