Onion Uttapam
Onion Uttapam is a delightful South Indian dish that beautifully blends flavors and nutrition. This savory pancake, topped with caramelized onions and spices, is a wholesome meal that can be enjoyed for breakfast or any time of the day. It's not just delicious; it's also packed with health benefits.

1 Piece
For 4 people
Difficulty
Average
Taste
Unknown
Health Benefits
Rich in carbohydrates for energy boost.
High fiber content aids digestion.
Onions are rich in antioxidants and vitamins.
Provides essential minerals like potassium and iron.
Low in saturated fats, promoting heart health.
Gluten-free option for those with dietary restrictions.
180 kcal
in 162g
Protein:
5g
Fats:
3g
Carbs:
35g
Cholesterol:
0mg
Sodium, Na:
590mg
Potassium, K:
280mg
Onion Uttapam is a wholesome dish that provides essential nutrients, including carbohydrates for energy, fiber for digestion, and vitamins from onions and coriander.
Ingredients
4
200 grams Rice
100 grams Urad dal
10 grams Fenugreek Seeds
2 pieces Onions
3 pieces Green chilies
1 inch Ginger
Coriander as per taste
Salt as per taste
Oil as per taste
Tips
Adjust the spiciness by adding more or fewer green chilies.
Ensure the griddle is hot enough before pouring the batter to get crispy edges.
Fermentation is key for the batter to rise and achieve the perfect texture, so allow enough time.
Directions
Wash and soak rice, urad dal, and fenugreek seeds separately in water for 6-8 hours or overnight.
Grind the soaked rice and fenugreek seeds to a smooth batter consistency. Similarly, grind the urad dal separately.
Mix both batters together in a large bowl, add salt, and allow it to ferment overnight or for at least 8 hours in a warm place.
Once fermented, the batter will rise and become fluffy. Stir the batter well.Heat a non-stick griddle or tawa over medium heat.
Grease it lightly with oil.Pour a ladleful of batter onto the hot griddle and spread it into a thick circle.
Sprinkle sliced onions, green chilies, grated ginger, and chopped coriander leaves evenly over the batter.
Drizzle a little oil around the edges and on top of the Uttapam.Cook until the bottom turns golden brown and crisp, then flip and cook the other side until done.
Repeat the process with the remaining batter to make more Uttapams.
Serve hot with coconut chutney or sambar.
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