Onion Uttapam (With Selfmade Batter) » Dassana’s Veg Recipes

Uttapams are the quintessential savory pancakes which might be a standard breakfast or snack possibility in South Indian delicacies. There are a lot of methods you possibly can customise a fundamental recipe at your property. Onion Uttapam is a well-liked uttapam variant the place these pancakes are topped with onions. These can both be topped solely with onions or for some warmth and spice, inexperienced chilies or crimson chilli powder can be added on the onion toppings. No matter it could be, the recipe will lead to a scrumptious dish.

About Onion Uttapam

Think about a canvas of golden-brown tangy goodness speckled with the colourful hues of finely chopped onions, every morsel a burst of taste ready to thrill your style buds.

That’s the magic of South Indian-style Onion Uttapam, the place custom meets creativity in a culinary symphony.

A preferred South Indian dish, Onion Uthappam is a variation of the Conventional Uttapam, a sort of savory thick pancake produced from fermented rice and lentil batter.

Right here I additionally present you the strategy of creating the rice and lentil batter. Some extra uttapam varieties that you could be prefer to discover are:

In Onion Uttapam, chopped onions are added as a topping, giving the dish its distinct taste and texture. The sweetness of the onions additionally balances the tangy and bitter style of the batter.

As you ladle the batter onto the scorching sizzling griddle, it spreads effortlessly, forming a lacy sample that hints on the delicate steadiness of flavors to come back. But it surely’s the addition of onions that transforms this humble pancake right into a masterpiece.

The chopped onions which might be scattered throughout the uttapam, provides a contact of sweetness and a touch of chunk to every morsel.

They caramelize gently because the uttapam cooks, infusing it with their savory essence and making a symphony of textures – the crisp edges, the fluffy heart, and the tender onions melding harmoniously.

As you flip the Onion Uttapam, revealing its completely golden underside, you already know that that is greater than only a breakfast dish – it’s a celebration of flavors, and a testomony to the wealthy culinary heritage of South India.

Extra On The Recipe

On this submit, I’ve confirmed 2 variations of the Onion Uttapam that I put together at residence:

• Made with solely onions and is kid-friendly
• Topped with a mixture of onions, inexperienced chilies and herbs

As an alternative of onions, you too can use small onions or shallots or pearl onions for this recipe of Onion Uttapam.

The marginally caramelized sweetish onions mix superbly with the tangy style of the cooked uttapam.

Some Sambar Powder or Pav Bhaji Masala can be sprinkled on the onions. You possibly can both use leftover Idli Batter or Dosa Batter or make a contemporary batch of batter for this recipe, like I’ve proven right here.

Whereas onions are the first topping, you too can add different components like chopped tomatoes, inexperienced chilies, coriander leaves, grated carrots, and even cheese to boost the flavour and visible enchantment of the uttapam. I’ve additionally proven a combination of different components with onions for a variation.

Served piping sizzling with a aspect of Coconut Chutney or a bowl of soul-warming Sambar, Onion Uthappam is a healthful and satisfying breakfast possibility, loved not solely in South India but additionally in varied elements of the nation and by individuals who admire South Indian delicacies globally.

Step-by-Step Information

The best way to make Onion Uttapam

Soak Lentils & Rice

1. In a bowl, take ½ cup entire husked urad dal and ¼ teaspoon fenugreek seeds. Start to rinse with water a couple of instances and later drain all of the water.

2. Soak the urad dal and fenugreek seeds in sufficient water for about 4 to five hours. Cowl with lid and put aside to soak.

3. In one other bowl or pan, take the two cups idli rice (or common rice) and rinse with water a couple of instances. Soak in sufficient water for 4 to five hours.

4. Earlier than grinding the urad dal, pressure the soaked water in a bowl and reserve it. This soaked water will probably be used to grind the lentils.

You may as well use contemporary water, in case you choose, to make the batter.

Make Batter

5. Add the soaked urad dal in a sturdy blender or grinder. Add ¼ cup of the reserved soaked water or contemporary water and start to finely grind the lentils.

6. Add the remaining ¼ cup of soaked water or contemporary water and grind to get a fantastic, fluffy and clean batter.

7. Pour the ready urad dal batter in a big mixing bowl.

8. In the identical grinder or blender, add half portion of the soaked idli rice. Drain the water from the rice and add the soaked rice solely.

9. Add water and grind to get a semi-fine grainy consistency within the rice batter.

You may as well grind the rice in 2 to three batches. I normally grind the rice in 2 batches.

10. Pour the rice batter in the identical bowl containing the urad dal batter.

Ferment Batter

11. Add 1 teaspoon edible rock salt, sea salt, pink salt or select so as to add salt as wanted and in accordance with style.

12. Combine the salt and each the batters totally. Cowl with lid and let the batter ferment for 8 to 9 hours or in a single day.

13. The image under reveals the fermented batter. The batter will double or triple in quantity after fermentation.

14. Whenever you stir the batter, you will notice loads of air-pockets within the batter. It is going to have a nice fermented aroma.

Verify the batter consistency. If its too thick, you possibly can add a couple of tablespoons of water and blend properly.

Make Onion Uttapam

15. Warmth a tawa or forged iron pan or skillet. Brush or unfold some oil on the tawa. For a non-stick pan, you needn’t grease the pan. The skillet must be sizzling.

Whereas making uttapam, you possibly can regulate the warmth from low to excessive. Earlier than pouring the batter, scale back the warmth to low.

16. Pour the fermented batter with a ladle or spoon.

17. Gently, unfold the batter to a thick pancake.

First Methodology

18. Add some finely chopped onions. With a spoon, evenly press the onions on the uttapam in order that they keep on with the batter. You possibly can sprinkle a pinch of salt, if you would like, all around the uttapam.

19. Drizzle some oil on the perimeters and on the uttapam. Prepare dinner on medium warmth.

20. When the bottom turns golden and crisp, gently flip it utilizing a spatula.

21. Prepare dinner the aspect with the onions till the onions caramelize. You possibly can gently press with the spatula in order that some raw batter additionally will get cooked properly.

If the uttapam isn’t cooked properly, there will probably be uncooked raw batter within the heart. So, ensure that to prepare dinner it correctly.

22. Flip over to examine if this aspect is cooked properly. The onions may even be caramelized. You possibly can caramelize the onions extra, in case you choose.

Take away from the pan and serve sizzling or heat. Proceed to make the remaining uttapams in batches this manner.

Second Methodology

23. On a plate, take 1 cup finely chopped onions, 2 or 3 chopped inexperienced chilies, 12 to fifteen chopped curry leaves and ⅓ cup chopped coriander leaves. Combine very properly and hold apart.

24. Unfold the batter on the tawa and prime it with the ready onion combination. You possibly can sprinkle some salt and Sambar Powder or Idli Podi, in case you like.

25. Drizzle some oil on the perimeters and prime. Prepare dinner uttapam on medium-low to medium warmth.

26. Then, flip over and prepare dinner until the uttapam in addition to the onions, are caramelized.

27. Serve Onion Uttapam sizzling or heat with coconut chutney and sambar. Put together the remaining onion uthappams in batches this manner.

It’s best to have these sizzling or heat. Don’t make prematurely as afterward you received’t get a greater style of the onions.

Any leftover batter retains properly within the fridge for two to three days. You can also make both dosa, uttapam, Paniyaram or appe from the leftover batter.

Serving Recommendations

Onion Uttapam pairs properly with coconut chutney. For an elaborate breakfast or brunch, take a while off to make sambar.

If in need of time, think about pairing it with solely Peanut Chutney, Coriander Coconut Chutney, Onion Chutney or Tomato Chutney.

You can additionally pair it with idli podi that has been combined with some sesame oil or coconut oil.

A fast means is to take pleasure in these uttapams with some tomato ketchup. Although not conventional however tastes good.

Professional Ideas

1. Batter preparation: The important thing to an excellent uttapam lies within the batter. It’s sometimes produced from a combination of rice and urad dal (black gram dal), which is soaked, floor, and fermented in a single day. This fermentation course of offers the uttapam its attribute tangy taste and fluffy texture.
2. Consistency of batter: Be certain that the batter for uttapam is of the precise consistency – not too thick or too skinny. It must be pourable however not runny. Alter the water or batter consistency as wanted to attain this.
3. Preparation of onions: Chop the onions finely for even distribution and faster cooking. You may as well soak the chopped onions in water for a couple of minutes to cut back their sharpness if desired. For small onions or shallots or pearl onions, think about slicing them.
4. Warmth stage: Preheat the griddle or tawa properly earlier than pouring the batter. The floor must be sizzling sufficient to sizzle when the batter is poured, however not so sizzling that it burns the uttapam.
5. Spreading batter: Pour a ladleful of batter onto the middle of the recent griddle. Use the again of the ladle to softly unfold the batter in a round movement to kind a thick pancake. Don’t unfold it too skinny; uttapam is often thicker than dosa.

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This Onion Uttapam recipe from the archives was first revealed on January 2017. It has been up to date and republished on June 2024.