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onion uttapam recipe, how to make onion uttapam recipe

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onion uttapam recipe with step by step photos – popular uttapam variety with onions. with idli or dosa batter you can easily prepare uttapams. there are various toppings that can be added on uttapams to make it more nutritious like mix veg, onions, tomatoes, paneer or cheese. i have already shared oats uttapam, onion tomato uttapam and rava uttapam recipe.

whenever i prepare idli batter or dosa batter, the next day i make uttapams with them. makes for an easy and quick breakfast with a leftover idli batter and also can be packed in tiffin box.

in this post, i will show two versions of onion uttapams that i prepare at home – one is just with plain onions for kids and the second is with a mix of onions, green chilies and herbs. instead of onions you can also use shallots or pearl onions. the slightly caramelized sweet taste of onions blend very well with the taste of uttapam. some sambar powder can also be sprinkled on the onions.

i have shown the step by step method of preparing the uttapam batter. however, you can also use leftover idli batter or dosa batter to prepare onion uttapams. with this same batter recipe you can also make idlis, dosa, paniyarams and punugulu.

if you are looking for more breakfast recipes then do check masala uttapam, aloo paratha, veg sandwich, rava upma and ven pongal recipe.

onion uttapam recipe card below:

5 from 1 vote
onion uttapam recipe
prep time
5 mins
cook time
25 mins
total time
30 mins
 

onion uttapam recipe with step by step photos - popular uttapam variety made with onions

course: breakfasts
cuisine: south indian
servings: 6
author: dassana amit
ingredients (1 cup = 250 ml)
for onion uttapam batter:
  • 400 grams parboiled rice OR idli rice OR 2 cups parboiled or idli rice
  • 2 cups water for soaking rice
  • 120 grams whole husked urad dal OR ½ cup whole husked urad dal
  • 1 cup water for soaking urad dal
  • ¼ teaspoon fenugreek seeds (methi seeds)
  • ½ cup water for grinding urad dal or add as required
  • ¾ cup water for grinding rice or add as required
  • 1 teaspoon rock salt or add as required
toppings for onion uttapam:
  • 1 cup chopped onions or sliced shallots or pearl onions
  • cup chopped coriander leaves
  • 12 to 15 curry leaves - chopped
  • 2 to 3 green chilies - chopped
how to make recipe
making onion uttapam batter:
  1. in a bowl take ½ cup husked whole urad dal and ¼ teaspoon methi dana or fenugreek seeds. rinse both the urad dal and methi seeds for a couple of times.

  2. then soak them in 1 cup water for 4 to 5 hours.

  3. in another bowl take 2 cups parboiled rice or idli rice. rinse the parboiled rice or idli rice for a couple of times.

  4. add 2 cups water. mix well and soak everything for 4 to 5 hours.

  5. strain the urad dal and reserve the water. keep this water for grinding the dal.

  6. use the wet grinding blade in the jar for grinding both urad dal and rice. add the strained urad dal in the grinder jar.

  7. add the reserved water in parts and grind to a smooth fluffy batter. 

  8. pour the urad dal batter in a large bowl or pan. 

  9. to the same jar, add the half of the rice.

  10. then add ¼ to ½ cup water and grind till smooth. a fine grainy consistency of rice is also fine in the batter. you can grind the rice in two to three batches. overall add ¾ cup water for grinding rice. 

  11. pour the rice batter in the bowl containing the urad dal batter.

  12. add 1 teaspoon rock salt or as per taste. 

  13. mix both the batters very well with your hands or a spoon or spatula.

  14. cover and allow the batter to ferment overnight for 8 to 20 hours. the timing will vary depending on the temperature conditions in your city.

  15. the batter should increase in volume and double or triple. just lightly stir the batter. check the consistency. if the batter looks too thick, you can add about ⅛ to ¼ cup water or more if required. mix well.

making onion uttapam:
  1. heat up a tawa or a cast iron pan, brush or spread some oil on the tawa. for a non stick pan, you need not grease the pan. the tawa has to be hot. while making uttapams, you can regulate the flame from low to high. before pouring the batter, reduce the flame to low.

  2. pour the batter with a ladle or spoon.

  3. gently spread the batter to a thick pancake.

  4. first method - add some chopped onions. lightly press the onions on the uttapam so that they stick to the batter.

  5. drizzle with some oil on the sides and on the uttapam. cook on a medium flame.

  6. when the base becomes golden and crisp, gently flip the uttapam.

  7. cook the side with the onions till the onions caramelize.

  8. you can even gently press with the spatula so that the some uncooked batter also gets cooked well. if the uttapam is not cooked well, there will be raw uncooked batter in the center. so do make sure to cook it properly.

  9. flip over to check if this side is cooked well. the onions will also be caramelized. you can caramelize the onions more if you want.

  10. second method - in a plate take 1 cup chopped onions, 2 or 3 chopped green chilies, 12 to 15 curry leaves (chopped) and ⅓ cup chopped coriander leaves.

  11. mix very well and keep aside.

  12. spread the uttapam batter on the tawa and top the onion mixture on the uttapam.

  13. drizzle some oil on the sides and top. cook onion uttapam on a medium-low to medium flame.

  14. then turn over and cook till the uttapam as well as the onions are caramelized.

  15. serve onion uttapam hot or warm with coconut chutney and sambar.



how to make onion uttapam recipe:

preparing uttapam batter:

1. in a bowl take ½ cup husked whole urad dal and ¼ teaspoon methi or fenugreek seeds. you can also use split husked urad dal instead of husked whole urad dal. rinse both the urad dal and methi seeds for a couple of times.

2. then soak them in 1 cup water for 4 to 5 hours.

3. in another bowl, take 2 cups parboiled rice or idli rice. rinse the parboiled rice or idli rice for a couple of times. add 2 cups water. mix well and soak everything for 4 to 5 hours.

4. strain the urad dal and reserve the water. keep this water for grinding the dal.

5. use the wet grinding blade in the jar for grinding both urad dal and rice. add the strained urad dal in the grinder jar.

6. first add ¼ cup of the reserved water and grind for some seconds. then add the rest of ¼ cup water and continue to grind till the batter is light, smooth and fluffy. if the mixer becomes too hot while grinding, then stop. let the mixer cool down and grind again. quantity of water depends on the freshness of urad dal. i always add ½ cup water for grinding ½ cup of urad dal.

7. pour the urad dal batter in a large bowl or pan. the batter should be fluffy, smooth and light.

8. to the same jar, add the half of the rice.

9. then add ¼ to ½ cup water and grind till smooth. a fine grainy consistency of rice is also fine in the batter. you can grind the rice in two to three batches. i grind in two batches. for rice i always end up adding overall ¾ cup water and a few tablespoons more of the water at times.

10. pour the rice batter in the bowl containing the urad dal batter.

11. add 1 teaspoon rock salt or as per taste. in very cold temperatures, avoid adding salt. instead add ¼ teaspoon sugar. sugar aids in the fermentation process.

12. mix both the batters very well with your hands or a spoon or spatula.

13. cover and allow the batter to ferment overnight for 8 to 20 hours. the timing will vary depending on the temperature conditions in your city.

14. the batter should increase in volume and double or triple. just lightly stir the batter. check the consistency. if the batter looks too thick, you can add about ⅛ to ¼ cup water or more if required. mix well.

preparing onion uttapam:

1. heat up a tawa or a cast iron pan, brush or spread some oil on the tawa. for a non stick pan, you need not grease the pan. the tawa has to be hot. while making uttapams, you can regulate the flame from low to high. before pouring the batter, reduce the flame to low.

2. pour the batter with a ladle or spoon.

3. gently spread the batter to a thick pancake.

4. first method – add some chopped onions. lightly press the onions on the uttapam so that they stick to the batter.

5. drizzle with some oil on the sides and on the uttapam. cook on a medium flame.

6. when the base becomes golden and crisp, gently flip the uttapam.

7. cook the side with the onions till the onions caramelize. you can even gently press with the spatula so that the some uncooked batter also gets cooked well. if the uttapam is not cooked well, there will be raw uncooked batter in the center. so do make sure to cook it properly.

8. flip over to check if this side is cooked well. the onions will also be caramelized. you can caramelize the onions more if you want.

9. second method – in a plate take 1 cup chopped onions, 2 or 3 chopped green chilies, 12 to 15 curry leaves (chopped) and ⅓ cup chopped coriander leaves. mix very well and keep aside.

10. spread the uttapam batter on the tawa and top the mixture on the uttapam. you can sprinkle some salt and sambar powder if you want.

11. drizzle some oil on the sides and top. cook onion uttapam on a medium-low to medium flame.

12. then turn over and cook till the uttapam as well as the onions are caramelized.

serve onion uttapam hot or warm with coconut chutney and sambar.




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This post was last modified on March 29, 2017, 8:06 pm

    Categories Indian Breakfast RecipesKids RecipesSouth Indian RecipesTamil NaduToddler RecipesVegan Recipes

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