onion uttapam recipe | South Indian onion uttapam | uttapam made with dosa batter |
by Tarla Dalal

onion uttapam recipe | South Indian onion uttapam | uttapam made with dosa batter | with 15 amazing images.

onion uttapam is a popular South Indian breakfast recipe. South Indian onion uttapam is made from dosa batter, onions, green chillies, coriander and garam masala.

uttapam deserves to be called the Indian pizza as it lends itself to several toppings, the most popular being crisp cooked onions. You may also try other combinations such as onion and tomatoes.

Notes on onion uttapam recipe. 1. Add a little water to adjust the consistency of dosa batter. It shouldn't be too thick or too runny. 2. Check the batter for salt. Add salt into the batter as per your liking. Mix well and keep aside. 3. Heat a non-stick tava (griddle). Use a little oil to grease it and wipe off using a tissue or a piece of cloth. 4. Now, sprinkle a little water on it. If it sizzles immediately your pan is seasoned and ready to use. Wipe the water off using a piece of cloth. It is important to season the pan before you start cooking the uttapas so that they don’t stick to the tava.

Usually vendors spread the topping over the uttapam batter and press it in well with their wet fingers. But, to avoid hurting your fingers, use a spatula if you’re a novice!

With the same dosa batter you can make a variety of Uttapas like Uttapa Pizza, Sandwich Uttapa, Mini Cheese Uttapa and the best for a party is Assorted Uttapa Platter.

Learn to make onion uttapam recipe | South Indian onion uttapam | uttapam made with dosa batter | with step by step photos below.

Onion Uttapam, South Indian Onion Uttapam

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about onion uttapam▼

onion uttapam step by step recipe▼

what in onion tomato uttapam made off?▼

making dosa batter▼

filling for onion uttapam▼

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tips for onion uttapam▼

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video of onion uttapam▼

Onion Uttapam, South Indian Onion Uttapam recipe - How to make Onion Uttapam, South Indian Onion Uttapam

For Onion Uttapam
3 cups dosa batter

To Be Mixed Into A Topping For Uttapam
2 cups finely chopped onions
1 cup finely chopped coriander (dhania)
2 tbsp finely chopped green chillies
salt to taste

Other Ingredients
oil for cooking

For Serving With Onion Uttapam
sambhar
coconut chutney
green garlic chutney

Method
For onion uttapam

To make onion uttapam, combine the dosa batter with little water and salt in a bowl and mix well.
Heat and grease a non-stick tava (griddle) with little oil. Sprinkle a little water on it (it should sizzle immediately) and wipe off using a piece of cloth.
Pour a ladleful of the batter on the tava (griddle), spread in a circular motion to make a 125 mm. (5") thick uttapa and cook on a medium flame for 45 seconds.
Sprinkle 1/7th of the topping (as we are making 7 uttapams) and press it lightly using a flat ladle.
Pour little oil on it and over the edges and cook on a medium flame for 2 minutes or till it turns light brown in colour.
Flip the uttapam, pour little oil on it and over the edges and cook on a medium flame for 2 minutes or till it turns light brown in colour from the other side as well. Press it lightly with the spatula.
Repeat steps 2 to 6 to make 6 more uttapams.
Serve the onion uttapam immediately with sambhar, coconut chutney and green garlic chutney.

Nutrient values (Abbrv) per uttapam

Energy	65 cal
Protein	22.3 g
Carbohydrates	13.7 g
Fiber	1.2 g
Fat	0.1 g
Cholesterol	0 mg
Sodium	2.3 mg

Click here to view calories for Onion Uttapam, South Indian Onion Uttapam

Onion Uttapa Video by Tarla Dalal

Onion Uttapam, South Indian Onion Uttapam recipe with step by step photos

like onion uttapam

We have a huge collection of South Indian recipes on our website. So apart from onion uttapam recipe | South Indian onion uttapam | uttapam made with dosa batter | you can try out other recipes like:
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- Mysore masala Dosa | Mumbai style roadside Mysore masala dosa | Mysore Dosa | with 65 amazing images.
- Plain dosa |

what in onion tomato uttapam made off?

what in onion tomato uttapam made off? South Indian onion uttapam is made from 3 cups dosa batter, 2 cups finely chopped onions, 1 cup finely chopped coriander (dhania), 2 tbsp finely chopped green chillies and salt to taste.

making dosa batter

For dosa batter you will need 1/2 cup urad dal (split black lentils), 1 tbsp fenugreek (methi) seeds, 1 cup raw rice (chawal), 1 cup par-boiled rice (ukda chawal) and 2 tbsp thick beaten rice (jada poha). You can buy ready made dosa batter also. You will need 1/2 kg dosa batter (which is about 3 to 4 cups of dosa batter). If so, then go to cooking of onion uttapam. Note that this dosa batter recipe will give you 6 cups of batter so we need only 3 to 4 cups for this recipe, therfore refrigerate the balance batter for upto 7 days.
Take a deep bowl and put 1/2 cup urad dal (split black lentils) into it.
Add 1 tbsp fenugreek (methi) seeds into the bowl. Adding fenugreek seeds to dosa batter helps in the process of fermentation. Some people add cooked rice (about 2 tbsps) for the same reason. Adding cooked rice also makes the final product crispier.

Add water.
Wash the urad dal well with water to get rid of impurities if any. Drain it.
Add enough water to the urad dal and mix well. Cover with a lid and keep aside to soak for 4 hours.
Drain the urad dal and fenugreek seeds using a strainer. They must have become soft enough to be ground to a paste.
Transfer the soaked and drained urad dal and fenugreek seeds to a mixer jar.

Add approx. 1 cup of water. Do not add all water at once, start with lesser amount and add water as needed. Traditionally, a stone grinder is used to prepare idli/dosa batter. If you have one, make use of it or you can also make use of a wet grinder or mixer grinder like us. Ensure the batter does not warm up while grinding. If your mixer jar gets heated quickly, make use of cold water while grinding. This will prevent the idly from turning hard.
Blend to a smooth paste.
Put this mixture into a deep bowl and keep aside.
Similarly, wash the par-boiled rice with water.
Also, wash the raw rice well.

Put both the rice into another deep bowl. Add the thick beaten rice into the bowl. Adding Poha or thick beaten rice to the dosa batter will make the dosas lighter.
Add enough water into the bowl to submerge all ingredients and mix well.
Cover the bowl with a lid and keep it aside to soak for at least 4 hours.
Now, drain the soaked par-boiled rice, raw rice, and thick beaten rice using a strainer.
Transfer this to a mixer and blend to a smooth paste using approx. 1 cup of water. Make sure that the grains are ground to perfection.

Now, put the mixture into the same bowl of the urad dal batter mix well.
Add the salt to taste and mix well.
Cover the batter with a lid and keep the dosa batter | South Indian dosa batter | dosa batter at home | aside to ferment in a warm place for at least 12 hours.
Once fermented, mix the dosa batter very well.
Use the dosa batter | South Indian dosa batter | dosa batter made at home | immediately to make dosas or store the batter in an air-tight container and refrigerate. The dosa batter will stay fresh for at least 1 week if refrigerated. Right before you make Dosas, you might have to add more salt and water to adjust the consistency. If the batter becomes too runny, you can add semolina/rice flour little by little and mix well till you get the right consistency. Adding semolina also gives a beautiful color to the dosas. However, some people add about a teaspoon of sugar for the colour.

topping for onion uttapam

In a deep glass bowl put 2 cups finely chopped onions.
Add 1 cup finely chopped coriander (dhania).
Add 2 tablespoons finely chopped green chillies.
Add salt to taste.
Mix well. Keep aside.

How to make Onion Uttapa:

To make onion uttapam recipe | South Indian onion uttapam | uttapam made with dosa batter | take a deep bowl and add the Dosa batter into it. You can either use store bought batter or learn how to make it at home.
Add a little water to adjust the consistency. It shouldn't be too thick or too runny.
Check the batter for salt. Add salt into the batter as per your liking. Mix well and keep aside.
Heat a non-stick tava (griddle).Use a little oil to grease it and wipe off using a tissue or a piece of cloth.
Now, sprinkle a little water on it. If it sizzles immediately your pan is seasoned and ready to use. Wipe the water off using a piece of cloth. It is important to season the pan before you start cooking the uttapas so that they don’t stick to the tava.

Pour a ladleful of batter on the tava (griddle).
Immediately, spread the batter in a circular motion to make a 125 mm. (5") thick uttapa.
Cook for 45 seconds till holes appear on the surface.
Add 1/7th of the onion uttapam topping on the top of the batter being cooked. We are making 7 uttapams.
Cook for another 2 minutes and brush some oil after a minute on the sides of the uttapam and under the uttapam as we want it to cook well.

Flip the uttpam over with a spatula.
We can see that the bottom of the uttpam is well cooked.
Press down with a spatula all over the uttapam for 45 seconds to ensure the onions and coriander get cooked and don't stick to the pan.
Brush the sides with little oil.
Flip over and your uttpam is ready.

Serve the Onion Uttapas immediately with sambhar, coconut chutney and green garlic chutney.

Tips for onion uttapam

Add a little water to adjust the consistency of dosa batter. It shouldn't be too thick or too runny.
Check the batter for salt. Add salt into the batter as per your liking. Mix well and keep aside.
Heat a non-stick tava (griddle). Use a little oil to grease it and wipe off using a tissue or a piece of cloth.
Now, sprinkle a little water on it. If it sizzles immediately your pan is seasoned and ready to use. Wipe the water off using a piece of cloth. It is important to season the pan before you start cooking the uttapas so that they don’t stick to the tava.

Usually vendors spread the topping over the uttapam batter and press it in well with their wet fingers. But, to avoid hurting your fingers, use a spatula if you’re a novice !