Onion Uthappam Recipe with step by step photos and explanation
My amma method of manking onion uthapam is entirely different. Though the ingredients are same, the process of she makes is not in Tawa , its kadai , Sounds different right? I am sure try that method, i can confidently says it taste better than tawa. She makes sauteing the onion in the kadai and pour the batter, some time pour the batter and pour the onion, both the way it taste good, she preferably use ghee mixing with oil combination for drizzling. I just given the measurement for only 2 members and that too for only 2 dosai when u are planning it for a big family , prepare everything in advance.
Preparation time : 10 minutes
Cooking time : 5 minutes (for each dosai)
Servings – 2 members
Dosa batter – as needed.
Ghee – To drizzle (or else it can be substituted by Cooking oil )
Shallots – finely chopped – 1/2 cup
Onion – 1/2 finely chopped
carrot – 3 tbsp shredded
coriander Leaves – few to temper
Salt – as required
Chop the shallots , onion and shred the carrot and ready with the few coriander leaves. If u want just add the pinch of salt to the onions and mix.
Take the batter and make sure it has the right consistency , when u check by pouring the batter in the vessel, it just drop continuously but not runny, If it takes time to Drop then your batter is thick so add little water and get the right consistency. Heat the tawa, once ready , pour the one ladle full of batter and make a small circle with thick consistency , do not over spread it like paper dosai.
Then pout the onion mixture along with carrot and coriander , and drizzle some ghee or oil around the dosa as well as on the top of the dosai, just pat the onion using the dosa laddle. Once the bottom of the dosa is cooked, slowly flip in to other side and drizzle some oil and keep the flame in slow medium . And pat the dosai from the top using the Dosa ladle.
Once its cooked , slowly turn it over and transfer it to the tiffin plate, serve it with Chutney or sambhar. Or both.
- Make sure the onions as well as batter are cooked properly.
- Once you flip the dosai keep the flame in to medium to get it cooked.
- If u keep the flame in high, the onions may cook not dosai .
- Batter consistency is very important, otherwise you wont get a perfect one.
- I suggest to go with sour batter for the better taste.
- Adding carrot is optional as it gives nice color so i have added.
- Again suggest you to use ghee for nice taste.
- You can even use the complete shallot version too.