Name: Onion Uttapam recipe by Sujata Hande-Parab at BetterButter
Prep time: 840 min
Cook time: 8 min
Total time: 848 min
Yield: 4
Ingredients: For Batter - Idli or Dosa rice – 2cups; Split Black Lentils – 1 cup; Chana Dal – 2-3 tbsp; Fenugreek seeds – 1tbsp; Flattened rice – 1/2 cup; Water – 2-3 cups for soaking + ½ - ¾ cup to adjust consistency; Oil – 3-4 tbsp.; Salt to taste; For Uttapam – Onion – 1 finely chopped.; For serving – Coconut or tomato chutney, sambar etc.

ABOUT Onion Uttapam RECIPE

Uttapam or Uttapa is a dosa-like dish from South India made by cooking ingredients in a batter. Unlike a dosa, which is crisp and crepe-like, uttapam is a thick pancake, with variety of toppings. Uttapam is traditionally made with toppings such as tomatoes, onion, chillies, capsicum and coriander ; other common choices are coconut, grated carrots and beets. It is often eaten with sambar or chutney. It is one of the popular breakfast in South india and Mumbai region and available at all food stalls, hotels.

Ingredients Serving: 4

For Batter - Idli or Dosa rice – 2cups
Split Black Lentils – 1 cup
Chana Dal – 2-3 tbsp
Fenugreek seeds – 1tbsp
Flattened rice – 1/2 cup
Water – 2-3 cups for soaking + ½ - ¾ cup to adjust consistency
Oil – 3-4 tbsp.
Salt to taste
For Uttapam – Onion – 1 finely chopped.
For serving – Coconut or tomato chutney, sambar etc.

Instructions

Soak Split Black Lentils, Bengal gram, fenugreek seeds together and rice separately in water overnight.
Soak Flattened rice or Poha for an hour.
Next day, drain and rinse it. First blend soaked rice and soaked Poha into smooth batter. Pour little water if required.
Blend urad dal or Split Black Lentils, Bengal gram, fenugreek seeds separately into smooth batter using little water if required.
Add water as required, adjust the consistency of the batter to ensure it is not very thick not very thin.
Add salt and mix the batter thoroughly.
Transfer it into large container or vessel and let it Ferment for 10 hrs.
In a nonstick pan drizzle oil. Spread all over with rubber spatula or halved onion. Pour a ladle full batter and spread evenly in a round shape. Batter spread will be slightly thicker for uttapam.
Top it with some finely chopped onion. Gently press.
Drizzle some oil. Cover it with a plate or lid for 10-12 seconds.
Remove plate and flip it when the edges begin to rise from the pan and bottom turns golden brown. Cook it from other side too. Drizzle some oil.
Transfer it into a plate. Repeat process with remaining batter.
Serve hot with coconut chutney or spicy tomato chutney.

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