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 🙂
Ingredients:
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
Method:
- 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 🙂
Note:
- 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.
My favourite food. ..drooling 😀
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Thank you dear 😊
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Brilliant post! Could eat this all long day.
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Yeah, ofcourse 😄 Thank you Sumith 😊
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This looks so tasty. I will try it very soon! 🙂
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Thank you 😊 Do try and let me know 👍
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I just looked at the dosa batter recipe and realized it’s not as quick to make, and I’m not sure what urd dhal is. I guess I’ll be going to an Indian restaurant soon! 🙂
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Yep, it takes an hour or two for grinding and few hours for fermentation. Uradh dhal is also referred as black gram that is used as main ingredient in preparing Dal makhani ( I hope u know this recipe). 😊
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I’m far from an expert in Indian cuisine, but I’m always ready to learn. 🙂
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That’s so cool 👍😊
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Looks so good. One of my favourites.
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Thank you Anuradha 😊
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Love the uthappam with podi on it ! Looks so yummy Priya !
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Thank you Latha 😊
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Reblogged this on koolkosherkitchen and commented:
I love Indian cuisine, and I thought this was a really cool way to use leftover dough that has had a chance to ferment. Thank you, dear Priya, for sharing with us!
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Thank you so much dolly for reblogging 😊😊
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My pleasure, dear! It’s a great recipe!
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Reblogged on https://koolkosherkitchen.wordpress.com/2017/02/01/onion-uthappam-southindian-onion-pancake/
Thank you dear Priya!
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Reblogged this on Die Erste Eslarner Zeitung – Aus und über Eslarn, sowie die bayerisch-tschechische Region!.
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Thank you for reblogging 😊
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This recipe and the pictures took me back to my mom’s kitchen where I would feast on these while talking about my day! Thank you for both the recipe and sweet memories!
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My pleasure 😊 and Thank you for visiting my blog 😊😊
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My pleasure, Priya!
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This looks amazing! I love Indian food!
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Thank you Julie 😊
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Hey…!! I have nominated you for the Sunshine Blogger Award…..
It’s totally up to you if you want to do it or not……
Here’s the link….. https://diyempress.wordpress.com/2017/04/08/sunshine-blogger-award/
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Thank you for the nomination 😊
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😊
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Yum!! Love these👌👌
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Thank you ☺️
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