I make uttapam often for breakfast but could not post it as my morning hours are usually hectic and I do not have time for taking pictures. Today I prepared it in the evening (dinner for me) just of the purpose of posting it here. The only disadvantage of being a food blogger is every time there is photo session, I have my food cold. That’s ok, now back to uthappam. Whenever I grind idli batter, I make idli for the first 2 days with the batter, dosa on the 3rd day and uthappam or kuzhi paniyaram on the fourth day. I do not like having the batter for more than 4-5 days. Today we will learn how to make South Indian style onion uthappam (vengaya uthappam) following this easy recipe.
In a bowl combine onion, green chilli and ginger. Sprinkle a little salt and mix it. Remember the dosa batter has salt in it already. Keep this ready before heating the dosa tawa.
Heat a tawa, add a drop of oil and rub it with half an onion. This will help you to take the dosa from the tawa easily.
Once the tawa is heated well, reduce the heat to medium, pour a ladle of batter and spread it in a circular motion to form a thick dosa as shown in the picture. Do not spread it thin. Uthappams should be thick.
After a minute, sprinkle the onion mixture all over the dosa. Be generous in adding onions for the uthappam to taste great. Gently press it with the dosa ladle or spatula.
Drizzle a tsp of oil around the dosa. Once the the base is golden brown and you see lot of holes on the top, flip the dosa to the other side.
Drizzle a little oil on the other side also. Let it cook the other side. Once it is cooked, remove the dosa from the tawa and serve hot with chutney or sambar.
Note – You can sprinkle idli podi after you sprinkle onions for added taste and flavor.
Another variation -You can mix the onions, green chilli and ginger with the batter and make dosa. Both methods work fine.
I have long time back posted onion tomato uthappam and mixed vegetable uthappam. Do enjoy preparing that also.
|Serving ideas for kids|
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