Onion Uttapam

Ingredients

• - 2 cups dosa batter
• - Oil or ghee for frying
• - Filling ingredients as required
• - Coconut chutney to serve
• - Sambar to serve

Method

1. Make dosa batter: Use well-fermented regular dosa batter. Uttapam uses the same batter as dosa but thicker.
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. Heat tawa: Heat a flat tawa on medium heat.
4. Oil the tawa: Drizzle half tsp oil and spread evenly.
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. Add toppings: Immediately scatter chopped onion, green chilli, tomato and coriander generously over the wet surface. Press them gently into the batter.
7. Add oil: Drizzle half tsp oil around the edges.
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. Flip: Flip the uttapam using a wide flat spatula. Cook the topping side for 2 minutes until onions are slightly golden.
10. Serve: Onion uttapam should be thick and soft inside with a golden base. Serve with coconut chutney and sambar.