Onion Uttapam

Method

1. 1

   Make dosa batter: Use well-fermented regular dosa batter. Uttapam uses the same batter as dosa but thicker.

2. 2

   Prepare toppings: Finely chop 1 large onion, 2 green chillies, 1 tomato (seeds removed) and a handful of fresh coriander. Keep each separately.

3. 3

   Heat tawa: Heat a flat tawa on medium heat.

4. 4

   Oil the tawa: Drizzle half tsp oil and spread evenly.

5. 5

   Pour batter: Pour one full ladle of batter — do not spread too thin. Uttapam should be thick like a pancake, not thin like dosa.

6. 6

   Add toppings: Immediately scatter chopped onion, green chilli, tomato and coriander generously over the wet surface. Press them gently into the batter.

7. 7

   Add oil: Drizzle half tsp oil around the edges.

8. 8

   Cook covered: Cover with a lid and cook on medium-low heat 3-4 minutes until the top surface dries and turns slightly opaque.

9. 9

   Flip: Flip the uttapam using a wide flat spatula. Cook the topping side for 2 minutes until onions are slightly golden.

10. 10

    Serve: Onion uttapam should be thick and soft inside with a golden base. Serve with coconut chutney and sambar.