Uttappam is a traditional South Indian breakfast which can be enjoyed at lunch, dinner or whenever you feel like indulging in a snack. It is a delicious & very fulfilling meal.
These healthy, thick, crispy pancakes can be prepared with a combination of various spices & vegetables of your choice. You can make large, small or mini uttappams & they will still be very tasty…I usually prepare a big batch of batter & then it is like a South Indian food festival.
Today’s post is a sizzling hot onion uttappam which is very simple, easy & tasty. Enjoy this awesome preparation with your favorite chutney, sambhar or both… J
3 cups Raw Rice
1 cup Urad Dal
1 tbsp. fresh Ginger (grated) optional
4 large Onions (peeled & finely diced)
½ bunch fresh Coriander (picked, washed & chopped)
3-4 fresh Green Chillies (destem, remove seeds & minced/chopped)
1/3 tsp. Sugar (optional)
Salt to taste
Vegetable Oil for drizzling
Pick rice & urad dal.
Wash urad dal & rice separately & soak in water for 3 hrs. in two bowls.
Blend them separately to a smooth paste with water. Do not add too much water. It should be of idli batter consistency.
Pour the batter in a sufficiently large & deep pan.
Add salt to taste to the batter & mix well.
Let it ferment overnight.
Stir the batter well the next morning along with the sugar.
In a sufficiently large bowl, mix the chopped onions, coriander leaves, green chillies & grated ginger or place each ingredient in separate bowls.
To prepare onion uttappam, first heat a griddle/nonstick flat pan/ iron dosa tawa till very hot.
Cut an onion into half, dip lightly in vegetable oil & rub on the tawa.
To test if the tawa is really very hot, just sprinkle some water & you should get a sizzling sound.
Lightly coat the dosa tawa with a spoon.
Add about 2 ladles of batter in the centre of the tawa & quickly spread into a thick round.
Immediately, sprinkle generously some chopped onion, green chilli pieces & coriander leaves on the top of the uttappam.
Make sure you spread evenly all over the uttappam.
Drizzle a little oil on the top; all over the uttappam.
Allow it to cook for a few seconds on a med. flame till the bottom & sides cook & turn lightly brown.
Use a spatula to loosen the uttappam & immediately flip to cook the onion mixture till lightly golden & crisp.
Again drizzle some oil lightly.
Transfer to a serving plate with the onion mixture side up.
Serve hot with chutney, sambhar or potato subji.