Onion Uttappam-Vengaya Ootappam

Onion Uttappam Vengaya UttappamOnion Uttappam especially made with Small onion is a tasty South Indian sidedish. It is a signature dish  for hotel chains like Murugan Idli kadai and Namma veedu Vasantha Bhavan.

I grew up with hatred towards Uttappam until I happened to see someone eating this at a eatery near Cuddalore bus stand. My god!! That crispy, oil drooling Uttappam with caramelized onions with a lavish sprinkle of curry leaves and coriander leaves and finely cut chillies. I can see and feel the uttappam as I write this post. It looked as if the uttappam is fried not the one made in tawa. I instantly ordered it and enjoyed.

My mother cuts onions and mixes with the batter. The onions get cooked not roasted, leaving half-done feeling. I realized then that it is the method to make the uttappam that makes the difference.

My husband is a big fan of Uttappam and he is not for those crispy dosas. I make this on weekends, either with small onions or with mixed vegetables. My younger son who is a real foodie make a cry as they do hotel, “Master, Oru plate podi onion uttappam”.

 

Onion Uttappam

Recipe Cuisine: Indian | Recipe Category: Breakfast/Tiffin

Prep time: 10 Mins | Cooking time: 15 Mins | Makes:  4 nos

 

 

Ingredients

Small onions/Shallots – 20 nos

Green chillies – 2 nos

Curry leaves – 1 spring

Coriander leaves – 1 Tablespoon

Ghee / Oil –  4 Uttappam

Idli Batter – 4 laddle

Method:

  1. Slice small onions, green chillies, curry leaves and coriander leaves finely.
  2. Apply ½ Tsp of oil in the tawa before putting the tawa on stove and let the tawa become hot. You can check the readiness of the tawa by sprinkling 1 tsp of water. Water should splutter signifies readiness of tawa.
  3. Spread the batter carefully. Spread a small round with ¼’’ thickness.
  4. Top the Uttappam with the cut vegetables. Cook covered for 1 min.Onion Uttappam Vengaya Uttappam
  5. Remove the lid, and spread 1 tsp of oil around the Uttappam and 1 tsp of oil inside the uttappam.
  6. Reduce the flame to low and flip the Uttappam. Cook for 2 more minutes allowing onions to caramelize.

Enjoy Uttappam with chutney or sambar. You can sprinkle a spoon of Idli podi on Uttappam and enjoy it as podi onion uttappam.

Related: You might like to try Paneer Masala Dosa also. Do check it out and let me know your comments.

Related: Do read Troubleshooting Dosa – Common mistakes and remedies.

Notes:

  1. Age of the batter is more important. Use batter that is less than 3 days old for crispy uttappam.
  2. I prefer Idli batter than dosa batter as idli batter typically has more Urad dal content making the uttappam soft.
  3. You can use large onion also but nothing can beat the taste of small onion. Healthwise also small onion scores over large onion.
  4. Topping can be any mixed vegetable. Vegetables such as carrot, beans, cabbage and capsicum goes well. But all vegetables should be shredded otherwise they will not cook well.
  5. Always top uttappam with vegetables.
  6. Good dosa requires quality cast iron tawa. While you can do it in any tawa, for crispy and even cooking cast iron tawa is the best.
  7. Do not spread the batter more than what your ladle is capable of handling.
  8. Be generous in oil. Uttappam needs that much oil for becoming crisp. I prefer gingelly oil for cooking dosa.

 

 

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