Uthappam

Uttapam, also known as Uttappa or Oothapam, is a nutritious breakfast dish originating from South Indian cuisine. It is made using a batter of rice and urad dal, which is commonly used for preparing idli and dosa. However, Uttapam is thicker than dosa and is topped with various vegetables such as onion, tomato, capsicum, carrot, green chili, and sweet corn, making it even healthier and more flavorful. Similar to idli and dosa recipes, you can prepare the rice and urad dal batter in advance and use it over multiple days to quickly prepare delicious Uttapam in just 20 minutes for breakfast. This Uttapam recipe provides a detailed step-by-step process with accompanying photos, along with tips to add your personal touch by selecting your favorite vegetables or even garnishing it with grated mozzarella cheese to create a pizza-like variation.

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

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)

Preparation:

Prepare for the Uttapam by combining chopped onions, green chili, and ginger in a bowl. Sprinkle a small amount of salt and mix well. It’s important to note that the dosa batter already contains salt, so be mindful of the additional salt added while preparing this mixture. Have this mixture ready before heating the dosa tawa.

Method:

1.  Heat a tawa (griddle) and add a drop of oil. Rub the tawa with half an onion, which helps prevent the dosa from sticking to the surface.
2. Once the tawa is adequately heated, reduce the heat to medium. Take a ladleful of batter and pour it onto the tawa. Spread the batter in a circular motion to form a thick dosa, making sure not to spread it too thin. Uttapams should have a substantial thickness.
3. After a minute, generously sprinkle the prepared onion mixture all over the dosa. Use the dosa ladle or spatula to gently press the onions into the batter.
4. Drizzle about a teaspoon of oil around the dosa. Allow the base to cook until it turns golden brown and you observe numerous holes forming on the top surface. This indicates that the dosa is ready to be flipped.
5. Carefully flip the dosa to the other side. Drizzle a little oil on this side as well. Let it cook until the other side is thoroughly cooked and golden brown.
6. Once cooked, remove the dosa from the tawa and serve it hot with chutney or sambar, as desired

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

 

Another variation is to incorporate the chopped onions, green chili, and ginger directly into the dosa batter. This can be done by mixing them thoroughly with the batter before making the dosas. Both methods, whether adding the onion mixture on top or mixing it into the batter, yield excellent results and delicious dosas.