Onion uttapam is a common thing in my kitchen, I grind the dough once a week and do idli for two days and uttapam one day for Vj. Aj doesn’t like uttapam, rather he likes roast dosa or cone dosa. For Vj, he doesn’t like the ordinary uthappam with a big onion, he still likes the uthappam with small onions / shallots (chinna vengayam), just like we find him in Murugan idli kadai. So I always make little onion uttapam. For me before marriage, mom makes me very often in kadai (irumbu chatti) and I am a big fan of it and I miss it a lot. Its good. Can a recipe website be without an onion uttapam recipe? So let’s go! If you are new to making uttapam at home, this article will definitely help you. What’s your favorite little onion uttapam? or colorful uttapam?
- Large onion – 2
- Shallots / small onion
(if used) – ½ cup
- Finely chopped carrot – 2 tbsp
- Finely chopped cilantro – 2 tbsp
- Green pepper, chopped – 1
- Oil – 2 teaspoons per uttapam
- Ghee (optional) – as needed
HOW TO MAKE A UTAPPAM ONION STEP BY STEP
- Finely chop the large onion and other necessary ingredients. Chop the shallots very fine.
- Pour 1 or 1 ladle and ½ full of batter into a hot greased dosa pan. Generously sprinkle the chopped onions, covering the top completely. Sprinkle with other ingredients if you wish. Drizzle with a teaspoon of oil. You can add a few drops of ghee if you want. Cook with a medium fame.
- After a minute or two, flip the uttapam and cook over low heat for 2 minutes or until the onions are golden and crisp.
- Use the idli paste without stirring. Only then will you get a soft and spongy and crispy uttapam.
- The dough consistency plays a key role in the uttapam taste and texture.
- If the dough is too thick or too stirred or the last remaining dough, the uttapam will also be tough and will not turn golden and crispy.
- Sprinkling the dosa is the recommended method, rather than mixing into the batter. Only then will the onions be caramelized and look and taste, mainly.
- This same uttapam can also be made in kadai, for good taste.
- Limit yourself with one or two as it’s really heavy.
- Using a heavy cast iron dosa pan gives a good browning and crispy uttapam than the non-stick pan.
- Cooking over low heat after turning is important to obtain color. But for each uttapam before pouring the dough, let the pan heat up properly.