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colorful onion uthappam
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4.43 from 7 votes

Onion uttapam recipe

Onion uttapam, learn how to make a perfect golden roast, crisp onion uthappam. Tips and tricks for best results
Prep Time10 mins
Cook Time15 mins
Course: Breakfast
Cuisine: Indian
Servings: 4


  • 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


  • 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.


  • 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.