Onion Uthappam | How to make Onion Uthappam

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By Sudha Sridhar
Created on 1st Mar 2017
  • Onion Uthappam, How to make Onion Uthappam
Onion Uthappamby Sudha Sridhar
  • Onion Uthappam | How to make Onion Uthappam (1 likes)

  • 1 review
    Rate It!
  • By Sudha Sridhar
    Created on 1st Mar 2017

About Onion Uthappam

Open the fridge in any Tamilian household and 80% chances are that you'll find idli batter ;). It is the most convenient thing to have around as idlis, dosas and uthappams can be had at any time of the day or night. Here is the recipe which is actually a three in one as one batter can make all 3 forms... idli, dosa and uthappam.

Onion Uthappam is a delicious dish which is liked by people of all age groups. Onion Uthappam by Sudha Sridhar has a step by step process of how to make the dish. This makes it very easy to understand for even beginners. This recipe can serve 4 people. You can find Onion Uthappam at many restaurants and you can also prepare this at home. This authentic and mouthwatering Onion Uthappam takes 1020 minutes for the preparation and 20 minutes for cooking. When you want to prepare something delicious for a party or special occasion then Onion Uthappam is a good option for you. The flavour of Onion Uthappam is tempting and you will enjoy each bite of this. Try this Onion Uthappam on weekends and impress your family and friends. You can comment and rate the Onion Uthappam recipe on the page below.

  • Prep Time17Hours
  • Cook Time20mins
  • Serves4People
Onion Uthappam

Ingredients to make Onion Uthappam

  • Idli rice - 21/2 cups
  • Normal rice - 1/2 cup
  • Split black gram (without skin) (Urad dhuli) - 1/2 cup
  • Water for grinding the batter.
  • Salt - 1 tbsp
  • onion - 1
  • Green chillies - 3-4
  • Coriander leaves - 1/4 cup
  • Oil - 1/4 cup

How to make Onion Uthappam

  1. Wash and soak both varieties of rice together for 6 hours.
  2. Wash and soak the split black gram (Urad dhuli) separately for 6 hours.
  3. Grind the black gram (urad dhuli) first with as less water as possible. As you grind it you'll find the batter becoming white in colour and fluffy and soft to touch.
  4. Grind the rice to a smooth batter adding enough water. Don't add too much water otherwise the batter will become thin and you'll not be able to make uthappams.
  5. Mix together both the batters along with salt. Mix it thoroughly since the dal batter will be light and fluffy and the rice paste heavy.
  6. Keep it covered in a warm place for it to ferment. In winters keep it in the room which the heater / Blower running else it will not ferment.
  7. After about 8 hours the batter should have risen and fermented
  8. Again mix the batter thoroughly and see if it is thick because for uthappam and idli the batter should be thick and for dosas it can be a little thinner.
  9. Finely chop onions, green chillies and coriander leaves.
  10. Heat a griddle or dosa tawa and pour a spoon of oil and spread it on the tawa.
  11. When the tawa is medium hot pour a ladle of the batter and spread into a slightly thick circular dosa.
  12. Sprinkle the finely chopped onions, green chillies and coriander.
  13. Pour oil along the edges and when it is cooked on one side flip it and cook the other side too with a little more oil if required.
  14. Serve hot with coconut chutney.
My Tip: You can reduce the preparation time by using ready to make batter which is easily available in supermarkets.

Reviews for Onion Uthappam (1)

Preeti Gurung7 months ago
The perfect uthappam!
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