If you find yourself growing weary of the usual South Indian breakfast rotation of idli and dosa, it might be time to introduce a delightful and easy-to-make alternative to your table: the Onion Uttapam. This savory pancake, topped with fresh vegetables, offers a satisfying texture and burst of flavor. The best part? You can prepare it using the very same fermented batter that you use for making dosa, making it a convenient and creative way to repurpose your staple mix.
What You Need: Ingredients for Onion Uttapam
Gathering your ingredients is the first step. For the batter, you will require 1 cup of idli rice, ¼ cup of urad dal (split black gram), and ¼ teaspoon of fenugreek seeds. Salt is added to taste, and water is used as needed for soaking and grinding. For the flavorful topping, have ready 1 large onion (finely chopped), 1–2 green chillies, 2 tablespoons of fresh coriander leaves, and 1 tablespoon of grated carrot. Finally, keep some oil on hand for cooking the uttapam to a perfect golden crisp.
Step-by-Step Preparation Guide
The process begins with preparing the batter, which requires some planning ahead due to soaking and fermentation times.
Preparing and Fermenting the Batter
First, wash the rice and urad dal separately under running water. Next, soak the idli rice in water for 4 to 5 hours. In a separate bowl, soak the urad dal along with the fenugreek seeds for 3 to 4 hours. Once soaked, drain the water and blend both the rice and the dal mixture into a slightly coarse paste. Combine them in a large bowl, add salt, and mix thoroughly.
The key to the characteristic fluffy yet tangy texture is fermentation. Cover the bowl with a lid and let the batter ferment in a warm spot in your kitchen for 8 to 12 hours, or overnight. You will know it's ready when the batter has risen and appears bubbly.
Cooking the Perfect Onion Uttapam
Once your batter is fermented and ready, heat a cast-iron skillet or a non-stick tawa on a medium flame. Lightly grease the surface. Pour a ladleful of the batter onto the center and gently spread it outward in a circular motion to form a thick pancake, slightly thicker than a regular dosa.
Immediately, sprinkle the finely chopped onion, green chillies, fresh coriander, and grated carrot evenly across the top. Gently press the toppings into the batter with your spatula. Drizzle a little oil around the edges of the uttapam. Allow it to cook until the base turns a beautiful golden brown and crisp. There's no need to flip it; the toppings cook gently from the residual heat.
Serving Your Homemade Uttapam
Slide the hot Onion Uttapam off the pan and serve it immediately. This dish is traditionally accompanied by steaming sambar and fresh coconut chutney, making for a complete, protein-rich, and utterly delicious breakfast. It's a wonderful way to break the monotony and add a colorful, nutritious dish to your morning routine.
