Onion uttapam Recipe

Cooking Directions

• STEP 1.To make the batter, soak rice and lentils separately for a few hours. Grind them into a smooth paste and let it ferment overnight.
• STEP 2.Heat a non-stick pan and pour a ladleful of batter onto it. Spread it in a circular motion to form a thick pancake.
• STEP 3.Sprinkle finely chopped onions on top and press them gently into the batter. Drizzle some oil around the edges.
• STEP 4.Cook on medium heat until the bottom turns golden brown. Flip and cook the other side until it is cooked through.
• STEP 5.Serve hot with coconut chutney and sambar.

Cooking Tips

• You can add other vegetables like tomatoes, bell peppers, or grated carrots as toppings.
• Make sure the pan is well-heated before pouring the batter to get a crispy texture.
• If the batter is too thick, add a little water to adjust the consistency.
• Leftover uttapam can be stored in an airtight container in the refrigerator for up to 2 days.

Storage and Serving

• Uttapam is best served hot and fresh.
• You can serve it as a breakfast dish or as a snack.
• It pairs well with coconut chutney, sambar, or tomato chutney.