Onion Uttapam (With Homemade Batter)

5 from 2 votes

Onion Uttapam (With Homemade Batter)

Onion Uttapam is a popular uttapam variant where these savory and tangy pancakes are topped with onions or a mix of onions, spices and herbs like green chilies, red chilli powder, coriander leaves. Whatever onion toppings you include, the result is always a delicious dish.

Prep Time5

Cook Time25

Total Time30

Course: Breakfast, Brunch

Cuisine: South Indian

Diet: Gluten Free, Vegan

Difficulty Level: Moderate

Servings:

Calories: 354kcal

Author: Dassana Amit

Ingredients

For batter

2 cups idli rice or parboiled rice or regular rice, 400 grams
2 cups water - for soaking rice
½ cup urad dal (whole and husked), 120 grams
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 (edible and food grade) or add as required

For toppings

1 cup onions - chopped or sliced shallots or pearl onions
⅓ cup coriander leaves - chopped
12 to 15 curry leaves - chopped
2 to 3 green chilies - chopped
oil - as required

US Customary - Metric

Instructions

Making batter

In a bowl take the husked whole urad dal and fenugreek seeds (methi dana). Rinse both the urad dal and fenugreek seeds for a couple of times.
Then soak these in 1 cup water for 4 to 5 hours.
In another bowl take the 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.
Strain the urad dal and reserve the soaked water. Keep this water for grinding the urad dal.
Add the strained urad dal in the grinder or a sturdy blender.
Add the reserved water in parts and grind to a smooth and fluffy batter.
Pour the urad dal batter in a large bowl or pan.
To the same grinder or blender, add the half of the rice.
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.
Pour the rice batter in the bowl containing the urad dal batter.
Add 1 teaspoon edible rock salt or as per taste.
Mix both the batters very well with your hands or a spoon or spatula.
Cover and allow the batter to ferment overnight for 8 to 9 hours. The timing will vary depending on the temperature conditions in your city.
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 uthappam

Heat up a well seasoned 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 heat from low to high. Before pouring the batter, reduce the heat to low.
Pour the batter with a ladle or spoon.
Gently spread the batter to a thick pancake.

First method

Add some chopped onions. Lightly press the onions on the uttapam so that they stick to the batter.
Drizzle with some oil on the sides and on the uttapam. Cook on a medium heat.
When the base becomes golden and crisp, gently flip the uttapam.
Cook the second side with the onions until the onions are golden or caramelized.
You can keep the onions to a light golden, but ensure that the batter is cooked well.
Optionally, gently press with the spatula so that the any 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.
Flip over to check if this side is cooked well. The onions will also be caramelized. You can caramelize the onions more if you like.

Second method

In a plate take the 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 set aside.
Spread the batter on the tawa and top the onion mixture on the uttapam.
Drizzle some oil on the sides and top. Cook the uttapam on a medium-low to medium heat. When the bottom looks golden and crispy, turn over.
Cook the second side with the toppings touching the tawa or skillet, until onions are golden or caramelized.
Remove and serve. Similarly repeat making the onion uttapam in batches.
Serve Onion Uttapam hot or warm with coconut chutney and sambar.

Notes

Opt to make the Onion Uttapam with small onions, shallots or pearl onions instead of regular onions.
Customize the onion topping according to your preferences. Consider adding some grated carrots or beets, shredded cabbage, or chopped tomatoes.
You could also sprinkle your favorite spices or spice blend on the onion toppings. Options are red chilli powder, black pepper powder, cumin powder or sambar powder, idli, podi, pav bhaji masala powder and also garam masala powder.
The fermentation of the batter largely depends on the temperature conditions. Keeping this in mind, the batter can take more time to ferment in a cool temperature.

Nutrition