South Indian Onion Uttapam Recipe | How to make Onion Uthappam | Quick Uttapam Recipe | How to make Uttappa | Preparation of Uttapam

Breakfast being the most important meal of the day, making it remains one of the most important tasks of the day. South Indian Onion Uttapam Recipe is a traditional breakfast delicacy from the South of India, prepared with fermented lentil rice batter. It’s crisp around the sides and soft and spongy towards the middle.

Uttapam is very versatile and accommodating. Keep it simple and just prepare onion uttapam or try out different vegetable toppings to make Vegetable Uttapam. Onion uttapam can also be packed for lunch and is a favourite kids recipe.

I try my best to plan ahead for the weekends, just to make life less miserable. And, I do panic if I’m without my weekly stock of idli dosa batter, which comes to rescue in many avatars 🙂

I make sure to grind batter once in 2 weeks… first 2 days, I make idli, then it’s time for a plain dosa,  ghee roast dosa or a masala dosa and finally when the batter is sour enough, I make uttapam, Paniyaram. or Punugulu.

 Off to South Indian Onion Uttapam Recipe!!

Easy Steps to follow for South Indian Onion Uttapam Recipe:

Click here for the recipe for idli dosa batter.

• In a bowl, take the idli dosa batter without stirring. The batter needs to be slightly thicker than normal dosa batter.
• To this, add finely chopped onions, green chillies, coriander, curry leaves, a teaspoon of cumin seeds and salt to taste (the batter might have some salt). Give it a gentle stir.

NOTE:

Try and use shallots (chinna vengayam) instead of regular onions and you will love it!!

• Heat a pan/tava or griddle over medium heat. Add a teaspoon of oil in the centre and spread a large spoonful of the batter onto the hot griddle. Do not spread out very thin, spread to about 1/3rd to 1/2 an inch thickness.
• You can also sprinkle some more chopped onions, green chillies, coriander, curry leaves and a teaspoon of cumin seeds over the batter (optional).
• Drizzle a little oil around the uttapam.

• Close with a lid and cook over medium heat till the sides begin to turn brown.
• Flip over, simmer, cover and cook for a minute or till it becomes golden brown.

• Serve hot with your favourite chutney and sambar. When pressed for time, they can be eaten on their own without any accompaniments.
• I’m serving today with sambar, ginger chutney and pudina chutney.

A Quick Summary:

Print Recipe

South Indian Onion Uttapam Recipe | How to make Onion Uthappam

South Indian Onion Uttapam Recipe is a delightful breakfast recipe prepared with fermented lentil rice batter.

Prep Time5 minutes mins

Cook Time15 minutes mins

Total Time20 minutes mins

Course: Breakfast

Cuisine: Indian (South Indian)

Servings: 2 to 3

Author: Padma Veeranki

Ingredients

• 2 Cups Idli dosa batter
• 1 Large Onion finely chopped
• 2 Green Chillies finely chopped
• 2 Tablespoons Coriander finely chopped
• 1 teaspoon Cumin seeds
• Few Curry leaves finely chopped
• Salt to taste
• 2 teaspoons Gingelly oil or cooking oil for each Uttapam

Instructions

• In a bowl, take the Idli dosa batter without stirring.
• To this, add finely chopped onions, green chillies, coriander, curry leaves, a teaspoon of cumin seeds and salt to taste. Give it a gentle stir.
• Heat a pan / tava or griddle over medium heat. Add a teaspoon of oil in the centre and spread a large spoonful of the batter onto the hot griddle. Do not spread out very thin, spread to about 1/3rd to 1/2 an inch.
• You can also sprinkle some more chopped onions, green chillies, coriander, curry leaves and a teaspoon of cumin seeds over the batter (optional).
• Drizzle a little oil around the uttapam.
• Close with a lid and cook over medium heat till the sides begin to turn brown.
• Flip over, cover and cook for a minute.
• Serve hot with your favourite chutney and sambhar.

My Notes:

1. Use the idli batter without stirring for soft and spongy uttapam. 
2. Using sour Idli dosa batter gives best results.
3. Idli dosa batter has salt in it. In case there is no salt in your batter, add required amount of salt to the batter and mix well.
4. The consistency of the batter plays a key role in the texture of the uttapam, it shouldn’t be too thick.
5. Using cast iron dosa pan gives an even browning and crispy uttapam compared to the non-stick pan.
6. Cooking over low heat after flipping is important to get the colour. 
7. Adding oil generously gives a nice crisp and taste to the uttapam.  Adjust oil to suit your taste.
8. You can also sprinkle idli podi over the uttapam for another variation.

Check out other DOSA VARIETIES  from blog!!

Many more to come!!…..STAY TUNED!!

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Happy Cooking 🙂

Cheers!!

Padma.