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onion uthappa
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uttapam recipe | onion uttapam recipe | onion uttappa recipe

uttapam recipe | onion uttapam recipe | onion uttappa recipe
Course Main
Cuisine south indian
Prep Time 10 hours
Cook Time 30 minutes
Total Time 10 hours 30 minutes
Servings 10 Servings
Author HEBBARS KITCHEN

Ingredients

batter ingredients:

  • 1 cup urad dal / split black lentils
  • ½ tsp methi / fenugreek seeds
  • 3 cup sona masuri rice / chawal
  • 3 tbsp thin avalakki / beaten rice / poha
  • salt to taste

toppings ingredients:

  • 2 large onion
  • 7-9 springs coriander leaves
  • ½ inch ginger optional
  • 2 green chillies optional
  • 20 curry leaves
  • salt to taste

Instructions

preparing dosa batter:

  • combine the rice and methi seeds in a deep bowl, soak it in enough water for 4 hours.
  • in a separate bowl soak urad dal in enough water for 4 hours.
  • drain the rice and fenugreek seeds and blend in a mixer to a smooth paste using approx. 1 cup of water.
  • and add thin avalakki (poha) and blend in a mixer to a smooth paste using approx. 1 cup of water.
  • transfer the mixture into a deep bowl and keep aside.
  • drain the urad dal and blend to smooth paste using required amount of water.
  • transfer the mixture into the same bowl.
  • cover and ferment in a warm place for 12 hours.
  • you can see the batter has raised slightly indicating its well fermented.
  • dosa batter is ready to prepare uttapam.

preparing uttapam or uttapa:

  • for topping- finely chop all the ingredients listed above and mix them together in a bowl.
  • heat cast iron tawa / non-stick tava (griddle), sprinkle a little water on the tava (griddle) and wipe it off gently using a tissue.
  • pour a ladleful of the batter on it and spread little bit in a circular motion.
  • then spread the chopped onion mixture on the surface of the dosa .
  • add oil, if preferred.
  • close it with a lid and cook on medium flame.
  • let it fry until the base of the dosa turns golden brown and the batter on the surface should look completely cooked (in presence of steam).
  • then fry the dosa on the other side until it turns light brown.
  • serve immediately with coconut chutney and sambar.