Among the South Indian delicacies, uttapam is one of the most liked breakfasts or dinner items. Uttapam is generally a dosa batter-based dish with a different shape and different toppings. Onion uttapam is most liked as a golden roasted and crispy through onion toppings. Also, a good option for people on a diet, this recipe is a healthy addition to one’s menu. An easy-to-make recipe, which brings freshness to the daily breakfast dishes. It can also be made for potlucks too. A gluten-free choice for those avoiding gluten or allergic to it, uttapam is versatile in that aspect.
Origin
The South Indian version of crepe called Uttapam or Uttapa or Uthapam is a classic breakfast for Tamil Nadu, its origin state of India. The use of Urad Dal and Rice in a 1:3 ratio soaked, ground and fermented to make a batter that is fried on a pan makes a delicious dish to be enjoyed with authentic coconut chutney and with sambhar. Traditionally, the majority of South Indians make dosa batter and use the same or leftover for making Uttapam. Onion Uttapam is most common, liked and easy to make for all.
Method of Preparation for Onion Uttapam
Firstly, the batter is to be prepared a day before. This involves the following steps:
Ingredients
- 2 cup Rice
- 1 cup urad dal
- 1 teaspoon Fenugreek seeds/ methi dana
- 1/4 cup Rice Flakes/ Poha
- Chopped Onions
- Green Chilies
- Coriander leaves
- Onion Uttapam Preparation
Process of Making Onion Uttapam
- Soak two cups rice, one cup urad dal, and one teaspoon methi dana, each in separate bowls for about six hours
- Now, take one-fourth cup of Rice Flakes or Poha. Wash thoroughly till they become soft.
- Now, add soaked rice, to a grinding jar
- Grind rice together. Keep the consistency of the batter coarse. (Coarse consistency makes the uttapam crispy)
- Grind the urad dal with poha too and finally mix both dal and rice batter together, maintaining coarse consistency
- Keep the batter aside for seven to eight hours. Cover the vessel and allow it to ferment overnight
- Mix the batter thoroughly for five minutes to allow air inside, which aids fermentation
- The batter will rise till the brim after about seven to eight hours
- Transfer it to a bigger vessel and add salt for taste
- Mix the batter with light hands to avoid letting the air out
Onion Uttapam Cooking
- Keep the pan for heating
- Grease the pan with oil
- Pour the batter into the center of the pan; spread slowly in a round with light hands
- Spread chopped onions, green chilies, and coriander leaves on top
- Cover and cook for one minute on low to medium flame
- Spread two to three teaspoons of oil on the top. Check the bottom side and flip to the other side
- Cook for a minute
- The uttapam is ready to be served hot
Serve hot with coconut chutney and sambar. One cannot miss this simple, filling, delicious, and healthy breakfast dish and relish the South Indian flavours with its chutney condiment.
