Onion uttapam, learn how to make a perfect golden roast, crisp onion uthappam.
This is one regular thing in my kitchen, as I grind batter once in a week and make idli for two days and after that uttapam one day for Vj.
Aj doesn't like uttapam with sambar, he prefers roast dosa or cone dosa. For Vj, the only thing is he does not like the ordinary uthappam with large onion, he always like uthappam with small onion/ shallots (chinna vengayam), just like we get in Murugan idli kadai.
So I always make small onion uttapam. For me before marriage, mom makes me very often in the kadai (irumbu chatti) and I am a big big fan of it and miss that a lot. Its okay 🙄.
Can any recipe website be without onion uttapam recipe? So here we go! If you are new to make uttapam at home, this post will sure help you. Which is your favorite, small onion uttapam? or colourful uttapam ?
Top tip
- Using a smear of ghee, just a few drops, will enhance the taste.
- Make it with a little extra oil for crispy and golden results. otherwise it will be soft and dry.
- Iron dosa pan or Indolium gives best results in terms of browning.
- Cook in medium flame after flipping for crisp and golden results. Regulate heat as needed. The longer and slower you cook, more crispy results you get.
Variations
- Make it in kadai instead of dosa pan.
- You can also slice large onion instead of finely chopping it. Make sure to crush it gently to separate the layers. This way you will get fluffy and golden results.
- You can make small mini uthappams too.
Idli Recipe | Idli Batter Recipe
Tiffin sambar recipe | Idli sambar
Refer my idli dosa batter in mixie if you want to make batter in mixie.
Recipe card
Onion uttapam recipe
Ingredients
- Idli dosa batter as needed
- 2 Large onion chopped
- ½ cup Shallots /small onion if using
- 2 tablespoon Finely chopped carrot
- 2 tablespoon Finely chopped coriander
- 1 Green chilli chopped
- 2 teaspoon Oil per uttapam
- Ghee as needed optional
Instructions
- Finely chop the large onion and other ingredients needed. Slice the shallots very thin.
- Spoon 1 or 1 & ½ ladle full of the batter in hot greased dosa pan.
- Sprinkle generously the chopped onions fully covering the top. Place other ingredients like carrot, chilli if desired.
- Drizzle a teaspoon of oil . You can add few drops of ghee if desired. Cook in medium fame.
- After a minute or two, flip the uttapam and cook in low flame for 2 minutes or until the onions get golden brown and crisp.
Notes
- Use the idli batter without stirring. Then only you will get soft and spongy, crisp uttapam.
- The consistency of the batter plays a key role in the taste and texture of the uttapam.
- If the batter is too thick or stirred or the last remaining batter, then uttapam also will be hard and will not turn golden and crisp.
- Sprinkling over the dosa is recommended method, rather than mixing in batter. Only then the onions will get caramelized and give a nice look and taste, mainly.
- This same uttapam can be made in kadai also, for a great taste.
- Restrict yourself with one or two as its really heavy.
- Using cast iron thick dosa pan gives a nice even browning and crisp uttapam than the non-stick pan.
- Cooking in low flame after flipping is important to get the color. But for every uttapam before pouring the batter, let the pan get heated properly.
Step by step photos
1. Finely chop the large onion and other ingredients needed. Slice the shallots very thin.
2. Spoon 1 or 1 & ½ ladle full of the batter in hot greased dosa pan. Sprinkle generously the chopped onions fully covering the top. Add other ingredients like carrot, chilli, coriander if desired. Drizzle a teaspoon of oil . You can add few drops of ghee if desired. Cook in medium fame.
3. After a minute or two, flip the uttapam and cook in low flame for 2 minutes or until the onions get golden brown and crisp.
Serve hot with sambar,chutney or idli podi. I love to have it with a dip over chutney and again in sambar together 😍.
Revathi says
All time favorite breakfast...nothing can compensate it...nice clicks..
sowmya(creative saga) says
I usually make it for weekend dinner..my son loves it...looks yumm.l
Aarthi says
I love this one a lot
Akila says
Yummy oothappam
Event: Dish name starts with R till April 15th
lata raja says
I like colour in mine, so most times it will be more vegetables. Your tips are very useful and soft spongy uthappams are such a treat to eyes and heart.
Veena Theagarajan says
looks too good.. Tempting too much
APARNARAJESHKUMAR says
lovely color raji ! esp the carrot 🙂 dominates and lifts the uthapam !
Priya says
Who can resist to this droolworthy uthappams, fantabulous and inviting;
Shama Nagarajan says
delicious and inviting dear
Priti S says
Looks yum and colorful, that platter is making me hungry again ..
Leena says
Dosa looks very invitng...love it
Vimitha Anand says
Totally loved the platter. its my favorite too
prathibha Garre says
love utappam anytime...love all the variations and especially onion one the most
Ms.Chitchat says
An ideal breakfast and a more than perfect with sambar and chutney. Awesome click as usual.
Hamaree Rasoi says
the one with onion tops my fav too...Inviting clicks
Sharmilee! :) says
Colorful utapams..looks very flavourful and tempting!
Gayathri Ramanan says
my favorite..looks tempting..beautiful click
http://foody-buddy.blogspot.com/
Laavanya says
I too love the small onion uthappam from murugan idli kadai.. 🙂 At home, I mostly make the mixed veggie uthappam.
Apu says
Yumm!! I just love Uttapam!!
Sangeetha says
my fav too...uttapam looks so colorful n inviting...too good pics!
divya says
slurp, drooling here rite now, very tempting uttapam.
Premalatha Aravindhan says
wow my fav is shallot uthappam,killing pics raji:)
Home Cooked Oriya Food says
killer pics... hungry again!
sindhu bharadwaj says
Nice clicks.. and a fulfilling breakfast! one of my fav 🙂
Kadhyaa says
my all time favourite looks so yum 🙂
Jeyashrisuresh says
Yummy uttapams, they are really eye catching too. Ur making me hungry
Shabitha Karthikeyan says
Wonderful pics, makes me drool !!!
Brahadeeshwaran Krishnamurthy says
Without onion please some other vegetable could make it much more yummy!
Meeeeee says
Wonderful pictures 🙂 Made me to prepare uthappam right away..
Aparna A V says
Raji, I saw both recipes of Idli and Onion uthappam. I make it but not with Idli rice and i shall give it a try this time. But before that i have three doubts:
(1) You said after fermenting we should not stir the batter. Without stirring how can we aerate the batter (which is said to be the reason behind fluffy idlis), fermented batter will be uneven in texture on the top and bottom of the vessel in which it is fermented. Am i right in assuming so? Can you explain?
(2) Did you use an iron tawa for dosa/uthappam? I have a curved iron tawa can i use it?
(3) Should dosa batter also not be stirred? Do you add salt during grinding itself?
Aparna A V says
Hi Raji,
I saw your recipes and have 3 doubts:
1) you said we should not stir batter after it ferments and rises...you mean to say in the morning we have to take spoonfuls of batter and directly place them on idli plates without giving one final mix?
2) Should dosa batter also be treated the same way?
3) Do you use an iron tawa for dosa and uthappam? I have a curved iron tawa instead of flat one. How would it suit the purpose?
jayanthiRajan says
hi raks,
dosa looks yummy. as u said the cast iron skillet do the magic by making crispy and golden color. by any chance do we get cast iron skilet in US ( am new to this place).Thanksinadvance
Raks anand says
Yes if its fermented correctly we make it without stirring. if the idlies come our too flat and thin, then we stir a little though not too much. Even for oothappam we dont stir for soft and crispy texture. Curved iron tawa also ok for oothappam. Sorry somehow missed to respond this.
Raks anand says
I am really sorry, I have no idea either. Though u should be able to find iron skillet, it may not be cast for making dosas. you may only find other baking or stir fry skillets.
Unknown says
Now I can also make yummy dosa idli n Uttapam thanks
asha nair says
Tried itt;)) thankuu
Rubbernecker says
Why does mine stick
Fash says
Hi Raks,
Thank you for sharing your expertise. I have referred to your blog many times and have taken ideas too. I checked for uthaappam in the regular blogs that I go to... and i know how it looks and yours in undoubtedly perfect looking uthappams. I hope mine turns out the same way. But I am making in the left over batter which is a day or two old. Is that ok?
Raks anand says
The uttapam result purely depends on batter 🙂 If its fluffy and light, you get best crisp golden uttapam. Also cast iron dosa pan or indolium works best. You can make with one or 2 day old batter, no probs.
Nidhi Jain says
Do you know how we can avoid the onions side in uthapam getting stuck on frying pan when we flip to cook the other side?
Raks anand says
You can drizzle little oil before flipping too.
Ram Prakash says
Awesome pic. Very tempting
Neela Kannan says
Do you have a separate recipe for making uttappam flour?