My 159th recipe, “Onion Uttapam”, a delicious South Indian breakfast. If anyone asks me how I like my dosa, I would say that it needs to be crispy and golden brown, just like how I have it in my dosa recipe. However if you post the same question to RK, he would say that he would like it to be soft so that it can mop up the sambar or gravy. Since Uttapam is a softer variation of dosa, it is one of RK’s favorite. Uttapam is nothing but a variation of dosa, which is slightly thick like a pancake and topped with a lovely spread of onion and optionally other veggies just like a pizza. As mentioned in my earlier posts, I prepare idli batter once a week. On the first day I would make idli and then on the next 2 days I would make dosa. And with the remaining batter I would always make this wonderful onion uttapam. Addition of the onion which gets browned while cooked give a lovely taste to the onion uttapam along with the spiciness from the green chilli. Also, it is super soft, spongy and great when had along with sambar or chutney 🙂 Uttapam is also a versatile recipe just like the pizza. Instead of onion, you can choose to add your own array of toppings and make your custom version of uttapam and enjoy 😉
- Dosa batter - as needed
- Onion - 1 small
- Carrot - 2 inch piece (Optional)
- Green chilli - 2 small (adjust per taste)
- Coriander leaves - 2 Tbsp
- Oil - As needed
- First finely chop the onions, carrots, coriander leaves and keep aside. Thinly slice the green chilli and keep aside.
- Heat the dosa pan (tawa). Take 2 ladles full of dosa batter and pour it at the center of the tawa. Gently spread it on the tawa using the ladle into a thick circle. Sprinkle oil around the uttapam.
- Sprinkle onion, carrot, green chilli and coriander leaves evenly on top of the uttapam. Let it cook in medium flame for a couple of minutes until the side touching the surface of the tawa is cooked through and golden brown. Flip the uttapam and let the other side cook for couple more minutes in medium flame until fully cooked through and the onion turns golden brown.
- Transfer the uttapam to the serving plate and enjoy with sambar, chutney.
- - The size of the onion and carrot could vary, use your judgement while adding to the uttapam.
- - Since the uttapam is thick, it would need time to cook at the center.
- - It tastes best when the onions are cooked until golden brown.
Sending this recipe to the First Blog Anniversary Celebration of Delectable Flavours.