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.
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 ?
- 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.
- 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.
Refer my idli dosa batter in mixie if you want to make batter in mixie.
Onion uttapam recipe
- 2 Large onion chopped
- ½ cup Shallots /small onion if using
- 2 tbsp Finely chopped carrot
- 2 tbsp Finely chopped coriander
- 1 Green chilli chopped
- 2 tsp Oil per uttapam
- Ghee as needed optional
- 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 tsp 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.
- 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 tsp 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.