South Indian · Breakfast

Onion uttapam (thick dosa topped with onion)

Name: Onion Uttapam
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 4
Cuisine: South Indian
Ingredients: 4 cups fermented idli or dosa batter; 2 medium onions, finely chopped; 2 green chillies, finely chopped; 1 tsp grated ginger; 8 curry leaves, chopped; 3 tbsp chopped coriander leaves; 1/4 tsp salt; 3–4 tbsp oil or ghee

Onion uttapam is a thick, soft pancake made from fermented dosa batter and topped with chopped onion, green chilli, ginger and coriander. The base turns golden and crisp underneath while staying fluffy inside, and the onions caramelise lightly on the hot tawa. It is a great way to use slightly sour leftover batter.

Prep10 min
Cook35 min
Total45 min
Servings4
Per serving≈400 kcal

Ingredients

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Method

Mix the onions, green chillies, ginger, curry leaves, coriander and salt in a bowl to make the topping.
Stir the batter well. It should be thick and only slowly flowing; if it is thin, stir in 1–2 tbsp rice flour.
Heat a cast-iron tawa over medium heat and grease it lightly. Pour a ladle of batter and spread it gently into a round about 13 cm (5 inches) wide and 1/2 cm thick.
Sprinkle about 2 tbsp of the topping evenly over the batter and press it in lightly with the back of a spatula.
Drizzle 1 tsp oil around the edge and over the top. Cover and cook for 2–3 minutes, until the bottom is golden and the top is set.
Flip the uttapam and cook the onion side for 2 minutes, until the onions are lightly browned. Flip back and serve hot; repeat with the rest of the batter.

About this dish

Uttapam is called uthappam in Tamil and uttappa in Kannada, and it is a popular breakfast and evening tiffin in homes and restaurants across South India. It uses the same rice and urad dal batter as idli and dosa, but it is poured thick like a pancake instead of being spread thin.

Batter that is 1 or 2 days old, and a little more sour, gives the best flavour. Onion is the classic topping, but tomato, grated carrot, capsicum, coconut and mixed vegetables are all common, and some cooks sprinkle idli podi on top for extra spice. Mini uttapams, cooked in small rounds, are a favourite in lunch boxes.

Tips

Cook uttapam on medium heat, not high, so the thick centre cooks through before the bottom burns.
Chop the onions very finely so they stick to the batter and cook quickly.
Sprinkle a little idli podi over the topping for a spicy version.