South Indian Breakfast Recipes are most popular and also the most ordered in a restaurant. Do you all agree? Absolutely Yes! Besides Idli and Dosa, the one item that is most ordered from a restaurant menu is the Onion Uttapam. Uttapams are thicker than dosas and are adorned with vegetables, spices, herbs and in this case, particularly with onions, which also happens to be the crowd favourite. The Recipe I share today tastes better than Restaurant style. That is a guarantee!
Uttapam is soft and thick in the centre unlike Dosa, loaded with finely chopped onions and slightly crispy on the edges. Uttapam takes a bit longer to cook unlike Dosa. It is because the centre has to cook really well. Also, do not shy from stuffing your Uttapam generously. The filling makes all the difference!
If you are Diabetic and / or trying to avoid Rice by any chance and yet want to gorge on delicious Uttapams, do try the Green Mung Beans Onion Uttapam Recipe on the blog that requires No Fermentation, contains No Rice too.
Out of all the Uttapam varieties, Onion Uttapam is my favourite and I am sure for most of you as well. I love the caramelized taste of onions as they cook combined with the heat of the green chillies. Together they explode in your mouth and leave you wanting for more. Uttapam is extremely filling when compared to a dosa and usually one uttapam is sufficient for a person. However, I am sure no one just eats One!
Onion Uttapam made with Idli Batter
The best part about Uttapam is – It does not need a separate batter. The Onion Uttapam Recipe I share today, is made with home made Idli Batter. Uttapam Batter has to be thick and tangy which is the reason why I use the Idli Batter. After making idlis for couple of days, the batter is perfect for dishing out Uttapams of all kinds. Each family has their own Uttapam recipe, different batter measurements etc but I often feel that life should be easy and less complicated especially early mornings when planning what to cook for breakfast.
Onion Uttapam not only makes a good breakfast dish but it is equally loved as snack by kids or packed in their tiffin boxes for school. The toppings can be changed according to their preference. Check out some suggestions below.
Topping Suggestions for Uttapam
- A combination of sweet corn, Carrot and Onions
- Onion, tomato and Green chillies with some finely chopped coriander leaves
- Left over Potato Sabzi that can be mashed and topped on Uttapams
- Grated Cheese and Capsicum
When it comes to Uttapam, Onions are more popular topping as they not only taste good but also are readily available at home. So even with sudden guests coming over, you can always either purchase the batter from the store or use the one in the refrigerator and dish out these uttapams in a jiffy. A side dish of simple chutney is just enough to please your guests. It is equally a great idea for potluck breakfast too at work.
What variety of Onions to use for Onion Uttapam?
- I have used the red onions here for the recipe as I love the sharp taste and the sweetness when it caramelizes.
- You can opt for any variety except spring onions.
- Shallots / Pearl Onions or Madras Onions are excellent options too.
How and where to Store Onions in your pantry?
- Onions should be stored in a cool and dry place (uncovered) preferably in a basket or a large tray. Do not store in a plastic bag.
- Onions should not be placed / stored with potatoes as it encourages sprouting of the potatoes.
Tips to Make Restaurant Style Onion Uttapam
- Finely chop the onions. If you do not have great knife skills, use a onion chopper for best results (also to avoid tears)
- Cover and cook your Uttapam to ensure the centre cooks well.
- If you find your topping fall off excessively while flipping the Uttapam – After you pour the batter, generously add the chopped onions on top along with green chillies and some coriander. Gently pat the onions with the spatula so that the onions are absorbed by the soft batter. Pour oil on the sides, cover and cook on medium heat. (see the step by step pics below)
- Never cook Uttapams on high heat.
Let us now look at the detailed recipe, step by step pictures to make delicious Onion Uttapam at home.
Recipe of Onion Uttapam
Makes 5 to 6 Uttapams
- 2.5 cups Idli Batter (250 ml)
- 3 large onions finely chopped
- 3-4 green chillies finely chopped
- 1/4 cup water to adjust consistency
- Sesame Oil or Nalla Ennai as required to cook the Uttapams
- Salt to taste
(1) Take 2.5 cups of Idli Batter in a bowl and adjust consistency by adding 1/4 cup of water and salt to taste Note – Add very little salt as idli batter already contains salt.
(2) Finely chop the Onions, green chillies and keep aside.
(3) Heat a griddle or dosa pan, add few drops of oil and with a kitchen paper towel, wipe the surface well.
(4) Now carefully pour a ladle of batter in the centre of the griddle and spread clockwise, ensuring the centre is slightly thick.
(5) Quickly top the batter with chopped onions, some green chillies. Pat the onions with your spatula so that the batter absorbs it well.
(6) Pour some oil on the sides and in the centre and cover the pan with a lid.
(7) Ensure the flame is medium and allow the Uttapam to cook.
(8) Once you see the edges have cooked (brown), carefully flip it, pour some more oil and allow it cook.
(9) Once the top has caramelized, remove from pan and Serve it piping hot with chutney of your choice.
Onion Uttapam (Easy South Indian Breakfast Recipe)
- 2 1/2 cups Idli Batter 1 cup is 250 ml measurement
- 3 nos Onions (large) or 4 medium Finely chopped
- 3 to 4 nos Green chillies (finely chopped)
- 1/4 cup Water To adjust batter consistency
- Oil As required to cook the Uttapams Preferably Sesame Oil
- Salt to Taste
- Take 2.5 cups of Idli Batter in a bowl and adjust consistency by adding 1/4 cup of water and salt to taste Note – Add very little salt as idli batter already contains salt.
- Finely chop the Onions, green chillies and keep aside.
- Heat a griddle or dosa pan, add few drops of oil and with a kitchen paper towel, wipe the surface well.
- Now carefully pour a ladle of batter in the centre of the griddle and spread clockwise, ensuring the centre is slightly thick.
- Quickly top the batter with chopped onions, some green chillies. Pat the onions with your spatula so that the batter absorbs it well.
- Pour some oil on the sides and in the centre and cover the pan with a lid.
- Ensure the flame is medium and allow the Uttapam to cook
- Once you see the edges have cooked (brown), carefully flip it, pour some more oil and allow it cook.
- Once the top has caramelized, remove from pan and Serve it piping hot with chutney of your choice.
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