Uttapams are the quintessential savory pancakes which can be a standard breakfast or snack possibility in South Indian delicacies. There are a lot of methods you’ll be able to customise a fundamental recipe at your house. Onion Uttapam is a well-liked uttapam variant the place these pancakes are topped with onions. These can both be topped solely with onions or for some warmth and spice, inexperienced chilies or pink chilli powder will also be added on the onion toppings. No matter it might be, the recipe will end in a scrumptious dish.
About Onion Uttapam
Think about a canvas of golden-brown tangy goodness speckled with the colourful hues of finely chopped onions, every morsel a burst of taste ready to thrill your style buds.
That’s the magic of South Indian-style Onion Uttapam, the place custom meets creativity in a culinary symphony.
A preferred South Indian dish, Onion Uthappam is a variation of the Conventional Uttapam, a sort of savory thick pancake produced from fermented rice and lentil batter.
Right here I additionally present you the tactic of constructing the rice and lentil batter. Some extra uttapam varieties that you could be wish to discover are:
In Onion Uttapam, chopped onions are added as a topping, giving the dish its distinct taste and texture. The sweetness of the onions additionally balances the tangy and bitter style of the batter.
As you ladle the batter onto the scorching sizzling griddle, it spreads effortlessly, forming a lacy sample that hints on the delicate stability of flavors to come back. But it surely’s the addition of onions that transforms this humble pancake right into a masterpiece.
The chopped onions which can be scattered throughout the uttapam, provides a contact of sweetness and a touch of chunk to every morsel.
They caramelize gently because the uttapam cooks, infusing it with their savory essence and making a symphony of textures – the crisp edges, the fluffy middle, and the tender onions melding harmoniously.
As you flip the Onion Uttapam, revealing its completely golden underside, you understand that that is greater than only a breakfast dish – it’s a celebration of flavors, and a testomony to the wealthy culinary heritage of South India.
Extra On The Recipe
On this put up, I’ve confirmed 2 variations of the Onion Uttapam that I put together at dwelling:
- Made with solely onions and is kid-friendly
- Topped with a mixture of onions, inexperienced chilies and herbs
As a substitute of onions, you may as well use small onions or shallots or pearl onions for this recipe of Onion Uttapam.
The marginally caramelized sweetish onions mix superbly with the tangy style of the cooked uttapam.
Some Sambar Powder or Pav Bhaji Masala will also be sprinkled on the onions. You may both use leftover Idli Batter or Dosa Batter or make a contemporary batch of batter for this recipe, like I’ve proven right here.
Whereas onions are the first topping, you may as well add different elements like chopped tomatoes, inexperienced chilies, coriander leaves, grated carrots, and even cheese to reinforce the flavour and visible enchantment of the uttapam. I’ve additionally proven a combination of different elements with onions for a variation.
Served piping sizzling with a facet of Coconut Chutney or a bowl of soul-warming Sambar, Onion Uthappam is a healthful and satisfying breakfast possibility, loved not solely in South India but in addition in varied components of the nation and by individuals who admire South Indian delicacies globally.
Step-by-Step Information
Find out how to make Onion Uttapam
Soak Lentils & Rice
- In a bowl, take ½ cup complete husked urad dal and ¼ teaspoon fenugreek seeds. Start to rinse with water a couple of instances and later drain all of the water.
2. Soak the urad dal and fenugreek seeds in sufficient water for about 4 to five hours. Cowl with lid and put aside to soak.
3. In one other bowl or pan, take the two cups idli rice (or common rice) and rinse with water a couple of instances. Soak in sufficient water for 4 to five hours.
4. Earlier than grinding the urad dal, pressure the soaked water in a bowl and reserve it. This soaked water shall be used to grind the lentils.
You can even use contemporary water, when you choose, to make the batter.
Make Batter
5. Add the soaked urad dal in a sturdy blender or grinder. Add ¼ cup of the reserved soaked water or contemporary water and start to finely grind the lentils.
6. Add the remaining ¼ cup of soaked water or contemporary water and grind to get a superb, fluffy and clean batter.
7. Pour the ready urad dal batter in a big mixing bowl.
8. In the identical grinder or blender, add half portion of the soaked idli rice. Drain the water from the rice and add the soaked rice solely.
9. Add water and grind to get a semi-fine grainy consistency within the rice batter.
You can even grind the rice in 2 to three batches. I normally grind the rice in 2 batches.
10. Pour the rice batter in the identical bowl containing the urad dal batter.
Ferment Batter
11. Add 1 teaspoon edible rock salt, sea salt, pink salt or select so as to add salt as wanted and in accordance with style.
12. Combine the salt and each the batters totally. Cowl with lid and let the batter ferment for 8 to 9 hours or in a single day.
13. The image beneath reveals the fermented batter. The batter will double or triple in quantity after fermentation.
14. Once you stir the batter, you will note loads of air-pockets within the batter. It should have a pleasing fermented aroma.
Examine the batter consistency. If its too thick, you’ll be able to add a couple of tablespoons of water and blend nicely.
Make Onion Uttapam
15. Warmth a tawa or forged iron pan or skillet. Brush or unfold some oil on the tawa. For a non-stick pan, you needn’t grease the pan. The skillet needs to be sizzling.
Whereas making uttapam, you’ll be able to regulate the warmth from low to excessive. Earlier than pouring the batter, scale back the warmth to low.
16. Pour the fermented batter with a ladle or spoon.
17. Gently, unfold the batter to a thick pancake.
First Technique
18. Add some finely chopped onions. With a spoon, evenly press the onions on the uttapam in order that they keep on with the batter. You may sprinkle a pinch of salt, if you need, all around the uttapam.
19. Drizzle some oil on the edges and on the uttapam. Cook dinner on medium warmth.
20. When the bottom turns golden and crisp, gently flip it utilizing a spatula.
21. Cook dinner the facet with the onions till the onions caramelize. You may gently press with the spatula in order that some raw batter additionally will get cooked nicely.
If the uttapam shouldn’t be cooked nicely, there shall be uncooked raw batter within the middle. So, make certain to cook dinner it correctly.
22. Flip over to test if this facet is cooked nicely. The onions may also be caramelized. You may caramelize the onions extra, when you choose.
Take away from the pan and serve sizzling or heat. Proceed to make the remaining uttapams in batches this manner.
Second Technique
23. On a plate, take 1 cup finely chopped onions, 2 or 3 chopped inexperienced chilies, 12 to fifteen chopped curry leaves and ⅓ cup chopped coriander leaves. Combine very nicely and maintain apart.
24. Unfold the batter on the tawa and prime it with the ready onion combination. You may sprinkle some salt and Sambar Powder or Idli Podi, when you like.
25. Drizzle some oil on the edges and prime. Cook dinner uttapam on medium-low to medium warmth.
26. Then, flip over and cook dinner until the uttapam in addition to the onions, are caramelized.
27. Serve Onion Uttapam sizzling or heat with coconut chutney and sambar. Put together the remaining onion uthappams in batches this manner.
It’s best to have these sizzling or heat. Don’t make upfront as in a while you gained’t get a greater style of the onions.
Any leftover batter retains nicely within the fridge for two to three days. You may make both dosa, uttapam, Paniyaram or appe from the leftover batter.
Serving Ideas
Onion Uttapam pairs properly with coconut chutney. For an elaborate breakfast or brunch, take a while off to make sambar.
If in need of time, contemplate pairing it with solely Peanut Chutney, Coriander Coconut Chutney, Onion Chutney or Tomato Chutney.
You would additionally pair it with idli podi that has been blended with some sesame oil or coconut oil.
A fast approach is to get pleasure from these uttapams with some tomato ketchup. Although not conventional however tastes good.
Skilled Suggestions
- Batter preparation: The important thing to an excellent uttapam lies within the batter. It’s sometimes produced from a combination of rice and urad dal (black gram dal), which is soaked, floor, and fermented in a single day. This fermentation course of provides the uttapam its attribute tangy taste and fluffy texture.
- Consistency of batter: Make sure that the batter for uttapam is of the appropriate consistency – not too thick or too skinny. It ought to be pourable however not runny. Alter the water or batter consistency as wanted to attain this.
- Preparation of onions: Chop the onions finely for even distribution and faster cooking. You can even soak the chopped onions in water for a couple of minutes to scale back their sharpness if desired. For small onions or shallots or pearl onions, contemplate slicing them.
- Warmth stage: Preheat the griddle or tawa nicely earlier than pouring the batter. The floor ought to be sizzling sufficient to sizzle when the batter is poured, however not so sizzling that it burns the uttapam.
- Spreading batter: Pour a ladleful of batter onto the middle of the recent griddle. Use the again of the ladle to softly unfold the batter in a round movement to kind a thick pancake. Don’t unfold it too skinny; uttapam is usually thicker than dosa.
FAQs
Sure, you need to use store-bought dosa batter to make Onion Uttapam.
Apart from onions, you’ll be able to add toppings like chopped tomatoes, inexperienced chilies, coriander leaves, grated carrots or beets, bell peppers, spinach, and even cheese for variations in taste and texture.
Whereas onions are a key ingredient in Onion Uttapam, you may make a plain uttapam with out onions by omitting them from the batter. The cooking course of stays the identical.
Whereas a griddle or tawa is historically used to make uttapam, you may as well use a non-stick pan or skillet to cook dinner it. For a griddle or tawa or skillet, make sure the pan is properly seasoned and well-heated earlier than pouring the batter.
Extra South Indian Recipes To Attempt!
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Onion Uttapam (With Home made Batter)
Onion Uttapam is a well-liked uttapam variant the place these savory and tangy pancakes are topped with onions or a mixture of onions, spices and herbs like inexperienced chilies, pink chilli powder, coriander leaves. No matter onion toppings you embrace, the result’s at all times a scrumptious dish.
Prep Time 5 minutes
Cook dinner Time 25 minutes
Complete Time 30 minutes
Stop your display screen from going darkish whereas making the recipe
Making batter
In a bowl take the husked complete urad dal and fenugreek seeds (methi dana). Rinse each the urad dal and fenugreek seeds for a few instances.
Then soak these in 1 cup water for 4 to five hours.
In one other bowl take the parboiled rice or idli rice. Rinse the parboiled rice or idli rice for a few instances.
Add 2 cups water. Combine nicely and soak every thing for 4 to five hours.
Pressure the urad dal and reserve the soaked water. Maintain this water for grinding the urad dal.
Add the strained urad dal within the grinder or a sturdy blender.
Add the reserved water in components and grind to a clean and fluffy batter.
Pour the urad dal batter in a big bowl or pan.
To the identical grinder or blender, add the half of the rice.
- Then add ¼ to ½ cup water and grind until clean. A superb grainy consistency of rice can also be superb within the batter. You may grind the rice in two to 3 batches. General add ¾ cup water for grinding rice.
Pour the rice batter within the bowl containing the urad dal batter.
Add 1 teaspoon edible rock salt or as per style.
Combine each the batters very nicely along with your fingers or a spoon or spatula.
Cowl and permit the batter to ferment in a single day for 8 to 9 hours. The timing will differ relying on the temperature situations in your metropolis.
- The batter ought to enhance in quantity and double or triple. Simply evenly stir the batter. Examine the consistency. If the batter seems to be too thick, you’ll be able to add about ⅛ to ¼ cup water or extra if required. Combine nicely.
First methodology
Add some chopped onions. Calmly press the onions on the uttapam in order that they keep on with the batter.
Drizzle with some oil on the edges and on the uttapam. Cook dinner on a medium warmth.
When the bottom turns into golden and crisp, gently flip the uttapam.
- Cook dinner the second facet with the onions till the onions are golden or caramelized. You may maintain the onions to a light-weight golden, however be sure that the batter is cooked nicely.
- Optionally, gently press with the spatula in order that the any raw batter additionally will get cooked nicely. If the uttapam shouldn’t be cooked nicely, there shall be uncooked raw batter within the middle. So do make certain to cook dinner it correctly.
Flip over to test if this facet is cooked nicely. The onions may also be caramelized. You may caramelize the onions extra when you like.
Second methodology
In a plate take the 1 cup chopped onions, 2 or 3 chopped inexperienced chilies, 12 to fifteen curry leaves (chopped) and ⅓ cup chopped coriander leaves.
Combine very nicely and put aside.
Unfold the batter on the tawa and prime the onion combination on the uttapam.
Drizzle some oil on the edges and prime. Cook dinner the uttapam on a medium-low to medium warmth. When the underside seems to be golden and crispy, flip over.
Cook dinner the second facet with the toppings touching the tawa or skillet, till onions are golden or caramelized.
Take away and serve. Equally repeat making the onion uttapam in batches.
Serve Onion Uttapam sizzling or heat with coconut chutney and sambar.
- Choose to make the Onion Uttapam with small onions, shallots or pearl onions as a substitute of normal onions.
- Customise the onion topping in accordance with your preferences. Think about including some grated carrots or beets, shredded cabbage, or chopped tomatoes.
- You would additionally sprinkle your favourite spices or spice mix on the onion toppings. Choices are pink chilli powder, black pepper powder, cumin powder or sambar powder, idli, podi, pav bhaji masala powder and likewise garam masala powder.
- The fermentation of the batter largely is determined by the temperature situations. Conserving this in thoughts, the batter can take extra time to ferment in a cool temperature.
Diet Information
Onion Uttapam (With Home made Batter)
Quantity Per Serving
Energy 354 Energy from Fats 72
% Every day Worth*
Fats 8g12%
Saturated Fats 1g6%
Polyunsaturated Fats 0.4g
Monounsaturated Fats 6g
Sodium 452mg20%
Potassium 116mg3%
Carbohydrates 61g20%
Fiber 5g21%
Sugar 2g2%
Protein 9g18%
Vitamin A 137IU3%
Vitamin B1 (Thiamine) 0.1mg7%
Vitamin B2 (Riboflavin) 0.04mg2%
Vitamin B3 (Niacin) 24mg120%
Vitamin B6 0.1mg5%
Vitamin C 45mg55%
Vitamin E 3mg20%
Vitamin Ok 3µg3%
Calcium 48mg5%
Vitamin B9 (Folate) 246µg62%
Iron 2mg11%
Magnesium 21mg5%
Phosphorus 80mg8%
Zinc 1mg7%
* % Every day Values are primarily based on a 2000 calorie food plan.
This Onion Uttapam recipe from the archives was first revealed on January 2017. It has been up to date and republished on June 2024.
