ONION UTTAPAM RECIPE

Ingredients

• 2 Large onion chopped
• ½ cup Shallots /small onion if using
• 2 tablespoon Finely chopped carrot
• 2 tablespoon Finely chopped coriander
• 1 Green chilli chopped
• 2 teaspoon Oil per uttapam
• Ghee as needed optional

Instructions

• Finely chop the large onion and other ingredients needed. Slice the shallots very thin.
• Spoon 1 or 1 & ½ ladle full of the batter in hot greased dosa pan.
• Sprinkle generously the chopped onions fully covering the top. Place other ingredients like carrot, chilli if desired.
• Drizzle a teaspoon of oil . You can add few drops of ghee if desired. Cook in medium fame.
• After a minute or two, flip the uttapam and cook in low flame for 2 minutes or until the onions get golden brown and crisp.

Notes

1. Use the idli batter without stirring. Then only you will get soft and spongy, crisp uttapam.
2. The consistency of the batter plays a key role in the taste and texture of the uttapam.
3. If the batter is too thick or stirred or the last remaining batter, then uttapam also will be hard and will not turn golden and crisp.
4. Sprinkling over the dosa is recommended method, rather than mixing in batter. Only then the onions will get caramelized and give a nice look and taste, mainly.
5. This same uttapam can be made in kadai also, for a great taste.
6. Restrict yourself with one or two as its really heavy.
7. Using cast iron thick dosa pan gives a nice even browning and crisp uttapam than the non-stick pan.
8. Cooking in low flame after flipping is important to get the color. But for every uttapam before pouring the batter, let the pan get heated properly.