Onion uttapam
Onion uttapam, from above
VegVeganTamil Nadu

Onion uttapam

A dosa that refused to be thin. Thick, soft, and studded with onions that caramelise on the tawa.

35 minTime
10 gProtein each
mildSpice
What to do with the last of the batter2 chapters · 1 min read

Make it your way

Grandma's wayMade the traditional way, nothing skipped.
The original
437kcalsame
10 gproteinsame
4 gfibresame
35minutessame

Onion uttapam, as tradition has it.

Per serving, worked out from the ingredient table.

Ingredients

4 servings
Idli dosa batter4½ cups, a day or two old
Onion2 large, finely chopped
Tomato1 large, finely chopped
Green chilli2, finely chopped
Coriander leaves (cilantro)a big handful, chopped
Carrot1 small, grated
Cooking oil (vegetable oil)about 3 tbsp
Salta pinch, if the batter needs it

Method

5 steps
  1. 1Mix the onion, tomato, chilli, carrot and coriander in a bowl. Keep the batter thick; do not thin it.
  2. 2Heat a tawa on medium, grease it and pour a ladle of batter. Spread just a little, into a thick round about the size of a saucer.
  3. 3Scatter a handful of the onion mix over the top and press it in gently with the back of a ladle. Drizzle oil around and over.
  4. 4Cover and cook on medium low till the base is golden, then flip and cook the onion side.
  5. 5Flip back and serve hot with coconut chutney, sambar or molagapodi.
Serve it like this

Serve straight off the tawa, folded, with chutney and sambar in small bowls on the side.

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Make it a meal

What goes with Onion uttapam: a bread or rice, a side, something to drink and something sweet.

On the side Mushroom pepper fry25 min
On the side Idli podi25 min
A little snack Sweet corn sundal15 min
To drink South Indian filter coffee20 min
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