Onion uthappam is a staple tiffin variety of SouthIndian households. I usually prepare this uthappam for breakfast, when I have leftover Idli/dosa batter (Refer here) that is 3 to 4 days old. The old batter is little sour and it gives a perfect flavour for the onion uthappam. Adding grated carrots is optional and also sprinkling Idli podi(will share soon) over the dosa gives an additional punch to this uthappam 🙂
Idli / Dosa batter – 2 cups
Onion – 2 (finely chopped)
Green chilli – 2 nos
Curry leaves – 1 sprig
Coriander leaves – 1 tbsp
Carrot – 1 small (grated) (optional)
Idli podi – 1 tsp (optional)
Oil – as required
- Mix all the chopped ingredients: onion, green chilli, curry leaves, coriander leaves and grated carrot together (except dosa batter and oil) in a bowl and keep aside
- Take the idli/dosa batter in a bowl (mix little water if the batter is too thick to bring it to pouring consistency)
- In the dosa pan, pour a laddle full of batter and spread it.
- Now sprinkle the chopped ingredients all over the dosa. Press the onion mixture slightly with the laddle so that the mixture adheres to the dosa when flipping over.
- Drizzle some oil over it and let it cook for 2 mins.
- Then flip the uthappam and cook again for 2 more mins.
- Now hot onion uthappam is ready.
Another option is that, you can also sprinkle Idli podi (Will share the recipe soon) over the dosa along with the onion mixture.
Onion uthappam with Idli podi
Enjoy these uthappams with sambar and coconut chutney 🙂
- Cook the onion uthappam in a medium flame so that it gets cooked evenly from inside. I always use my hindalium dosa pan which gives a crispy and evenly cooked dosa.
- Onions can also be replaced with shallots. Shallots enhances the taste of the dosa and healthy too.
- Sprinkling the onions over the uthappam gives a better taste and caramelization of onions when compared to mixing it with the batter.