Yes!! One more south Indian favorite! After Mysore Masala Dosa, i was tempted to try another of my all time fav, Onion Uthappam.. So here i am with my tried, gobbled and loved recipe.. For those who dont know what an uthappam is (am sure everyone does!), its a thicker version of dosa, very spongy in texture, topped with onions or any veggie and then they are caramelized which gives it a super yum aroma (I loveee it!!) as well as a fabulous taste….
Although uthappams are made with leftover batters of two days (or even more!)that gives it the sourness, i am unlucky enough that mine does not last for even a day (Dosa loving couple!!).. So when i want to make them, i grind separate batter for it.. This recipe was taught to me by my hubbys aunt and the uthappam made in this way comes out very restaurant like.. Just for that look, i had stacked some and clicked.. Don’t they look pretty??
Uthappams can be made with various toppings like carrots,tomatoes,capsicum,mixed veg or even chutney powder but the King remains to be Onion Uthappam at least for me… When i turn lazy to soak and grind or get that instant craving for uthappams with no leftover batter as usual, i turn to either of my two specialties Instant Onion Carrot Uthappam and Bread Onion Uthappam.. Both are a great way to fill your tummy with healthy food but the easy way.. *Attention Bachelors*
So, here is my recipe for those who want that hotel style Onion Uthappam (with lesser oil!) to impress your family with… It is my promise that they will surely love it.. Do try out and have fun over the weekend!!
Health Benefits of Dosas(Uthappams are dosas after all!): Since it contains lentils, dosas are a great source of Protein and Carbohydrates which can keep your hunger pangs away for a long time thus curbing overeating..Dosas and idlis are probiotic foods(since the batter is fermented) which are beneficial for the absorption of vital vitamins and minerals in the body and also for improving immunity..
For the Batter:
3 Cups Rice
1 Cup Urad Dal/Skinned split Black Gram
1 tsp Fenugreek Seeds/Methi
1/4 Cup Beaten Rice/Poha/Aval
Salt to taste
Oil for Cooking
For the topping:
3 Green Chillies
1 Inch Ginger Piece
4-5 Sprigs of Cilantro/Coriander Leaves
A pinch of Salt
* Can add grated carrots,finely chopped tomatoes,capsicum or any veggie and it becomes a Mixed Veg Uthappam… Keep Experimenting!!
1.Wash well and soak the urad dal and methi together and rice separately for 4 hours..
2. Grind the urad dal – methi mixture with little water to a smooth batter..
3. Grind the rice along with the washed beaten rice to a smooth batter.. Add this to the urad dal batter.
4.Add salt and mix well with hands.. Keep in a warm place covered overnight or for 8 hours..
Note: I was in for a surprise the next morning…. Just see how well it has fermented.. I agree.. It spilled a little.. But i had kept a plate underneath..So no worries.. For next time, wider and deeper bowl for this batter..
5.Prepare the topping by mixing together finely chopped onions, green chillies,cilantro and grated ginger with salt..
6.Heat a pan and pour a ladle or two of the batter..Don’t spread much..It is a thick dosa..
7.Quickly garnish with the toppings as evenly as possible..Drizzle oil on the sides..
8.Cover and cook for a minute on medium flame..
Note: DONT cook on high flame or the dosa might turn black..
9.Flip slowly and cook the other side for half a minute more..
10.Remove from flame..
Serve hot with chutney/ sambar.. Yum!!