Onion uttappam is another popular south indian tiffin item prepared with idli / dosa batter topped with chopped onions.
There are many ways to make an uttappam with different toppings like different veggies, onions, tomatoes, paneer, mushroom, cheese etc. Whenever I prepare idli batter for a week, I try to fix this menu for one of the days to give variation to regular dosa or idli.
This makes a filling breakfast with unique taste also a makes goodgood lunch box dish for kids. You can always turn out the leftover idli batter into a totally new dish by making uttappam.
In this recipe, I have just used chopped onions, green capsicum chilies and cilantro and served with hotel style mint chutney and homemade idli podi. You can also sprinkle idli podi on top for a more enhanced taste.
1 cupIdli Dosa Batter
1 medium Onion, finely chopped
1/2 cup finely chopped chilli long Capsicumoptional
1/3 cup coriander leaves chopped
Salt to taste.
Prepare the batter at home or you can buy the readymade batter from the grocery store. Add salt and water (if needed) in batter; mix well. Batter should be slightly thicker than dosa batter and slightly thinner than idli batter.
Heat non-stick tawa over medium flame.
When tawa is hot, pour one laddle batter and spread it in round shape by gently moving the ladle and make sure that batter spread is slightly thicker than a batter spread for Dosa.
Sprinkle finely chopped onion, finely chopped capsicum and coriander leaves over it. Cook for approx.2-3 minutes until bottom surface turns light golden brown. If you are making very thick uttapam, cover it with a lid to speed up the cooking process. FlipFlip it gently and cook another side for a minute or until the bottom surface looks cooked.
Transfer it to a plate. I always like stainless steel plate to serve South Indian dishes and Change the crockery as per the cuisines served. Serve uttappam hot with your choice of sambar and chutney.
Will share the recipe of the batter, chutney and idli podi soon in the coming days. Till then signing off.