Padhuskitchen


Onion Uthappam Recipe-How to make Onion Uttappam

by 19 Comments

I make uttapam often for breakfast but could not post it as my morning hours are usually hectic and I do not have time for taking pictures. Today I prepared it in the evening (dinner for me) just of the purpose of posting it here. The only disadvantage of being a food blogger is every time there is photo session, I have my food cold. That’s ok, now back to uthappam. Whenever I grind idli batter, I make idli for the first 2 days with the batter, dosa on the 3rd day and uthappam or kuzhi paniyaram on the fourth day. I do not like having the batter for more than 4-5 days. Today we will learn how to make South Indian style onion uthappam (vengaya uthappam) following this easy recipe.

Onion Uthappam

Onion Uthappam


Onion Uthappam

 Prep Time : 10 mins

 Cook Time : Less than 5 mins per dosa
 Yields: 2 Uttappams
 Recipe Category: Breakfast-Dinner
 Recipe Cuisine: South Indian
 Author:

   Ingredients needed

   Onion – 1/2 cup finely chopped
   Idli batter – 1/2 cup and a little more
   Green chilli – 1-2 minced
   Ginger – 1 inch piece minced
   Oil for making uttappams (sesame seed oil preferable)

How to make uthappam

Preparation 

In a bowl combine onion, green chilli and ginger. Sprinkle a little salt and mix it. Remember the dosa batter has salt in it already. Keep this ready before heating the dosa tawa.

Method 

Heat a tawa, add a drop of oil and rub it with half an onion. This will help you to take the dosa from the tawa easily.

Once the tawa is heated well, reduce the heat to medium, pour a ladle of batter and spread it in a circular motion to form a thick dosa as shown in the picture. Do not spread it thin. Uthappams should be thick.

After a minute, sprinkle the onion mixture all over the dosa. Be generous in adding onions for the uthappam to taste great. Gently press it with the dosa ladle or spatula.

Drizzle a tsp of oil around the dosa. Once the the base is golden brown and you see lot of holes on the top, flip the dosa to the other side.

Drizzle a little oil on the other side also. Let it cook the other side. Once it is cooked, remove the dosa from the tawa and serve hot with chutney or sambar.

Note – You can sprinkle idli podi after you sprinkle onions for added taste and flavor.

Another variation -You can mix the onions, green chilli and ginger with the batter and make dosa. Both methods work fine.

I have long time back posted onion tomato uthappam and mixed vegetable uthappam. Do enjoy preparing that also.

Vegetable uthappam
Serving ideas for kids 

If you found this post useful, I would really love it if you pin it or share it with your Facebook fans or Twitter followers or Google+ circles today. All it takes is a simple click on the “pin it” “like,” “share,” “tweet,” or Google+ buttons below the post. It will keep me motivated. Thank you!

Related posts:

Gooseberry Chutney-Nellikai (Amla) Thuvaiyal Recipe-Gooseberry Recipes
Vella Dosai-Wheat Flour Jaggery Dosa Recipe-Instant Sweet Gothumai Dosai
Puran Poli
Diwali Recipes-Diwali Snacks Recipes-Diwali Sweets Recipes




Reader Interactions

Comments

  15. Priya

    Your recipes are gt as the measurements are perfect. I try them blindly and they come out fine. This blog is a boon for ppl like me who are pure vegetarians. Thanks a lot. Keep rocking.

    Reply

  16. Unknown

    Hi Padhuji…Is there any general practice to add 1 tablespoon of salt and 2 tablespoons of sugar in 1kg batter got from shop and keep it in fridge for 3-4 days to remain fresh…?—PRAVEEN PUNE

    Reply

Leave a Reply

Your email address will not be published. Required fields are marked *