How to make Onion Uttapam
Uttapam is a popular South Indian dish that is often enjoyed as a breakfast or snack item. It is a type of pancake made from fermented rice and lentil batter, similar to dosa. Uttapam is known for its soft and spongy texture, and it is typically served with chutney and sambar, which are traditional Indian condiments.
Onion uttapam is a popular South Indian dish that has its origins in the state of Tamil Nadu. Uttapam is a type of dosa, a traditional Indian pancake made from fermented rice and lentil batter. It is typically thicker and softer than a regular dosa.
The word "uttapam" is derived from the
Tamil language, where "uttu" means "poured" or
"spread" and "appam" means "pancake." Uttapam is
made by pouring the batter onto a hot griddle or tawa and then adding various
toppings before cooking.
Onion uttapam specifically refers to uttapam that is topped with finely chopped onions. The onions are mixed with the batter and then spread on the griddle. The uttapam is cooked until it is golden brown and crisp on the outside while remaining soft and fluffy on the inside.
Onion uttapam is
typically served with sambar, a lentil soup, and coconut chutney. It is a
popular breakfast or brunch dish in South India and is also enjoyed as a street
onion uttapam, has become popular throughout India and has even gained
international recognition. It is appreciated for its delicious flavors,
versatility, and the ability to accommodate a variety of toppings and fillings.
Popular Indian breakfast recipes you can make at home are
What do you need to make it
Ingredients you will need to make the recipe re as follows
Rice : Do not use basmati or boiled rice to make uttapam batter. Other regular raw rice can be used.
Urad Dal : You can use either whole size or half size (broken) dal for the recipe. Tke 1/3rd of ural dal compare with rice.
Chana Dal : around 1/2 tablespoon chana dal.
Methi Seeds: 1/4 teaspoon or less compare with 1 cup rice.
Onion : Fine chopped onion to top over the uttapam
Optional Items : Finely chipped green chillies, coriander leaf and tomatoes.
Others : Ghee, Salt and cooking oil
The recipe will take around 30 minutes which includes a preparation time of about 10 minutes and cooking time of 15 minutes. The soaking and fermentation time has been excluded here which take around 12 hours.
Steps to make the recipe
1. Soaking the ingredients:
In a mixing bowl add rice, urad dal, chana dal. If using fenugreek seeds, add them along with the urad dal. Add water, rinse and wash them nicely. Now add adequate amount of water and soak them for about 4-6 hours.
2. Grinding the batter
Drain the water from the soaked rice and dal mixture.In a blender or wet grinder, grind them to a smooth paste using minimal water. The consistency should be slightly thicker than dosa batter. Trasfer the batter in a container.
Cover the batter and let it ferment in a warm place
for 8-12 hours or overnight. Fermentation allows the batter to rise and develop
a tangy flavor. The time required for fermentation may vary depending on the
4. Cooking the uttapam:
Once the batter is fermented, give it a good stir. The batter should be of pouring consistency, so you may need to add a little water if it has thickened too much. Add salt as per your taste. Heat a non-stick griddle or tawa on medium heat and grease it lightly with oil or ghee.
Pour a ladleful of batter onto the center of the griddle and spread it in a circular motion to form a thick pancake (about 6-8 inches in diameter).
Now sprinkle finely chopped onions on the top of the uttapam. Sprinkle finely chopped coriander leaves and green chillies on its top. You can even topped it chopped tomatoes as well. Green chilli is optional, it depends on your taste and flavours.
Flip the uttapam gently using a spatula and cook the other side until it is cooked through and lightly browned. Remove the uttapam from the griddle and repeat the process with the remaining batter.
Serve the uttapam hot with coconut chutney, tomato chutney, sambar, or any other accompaniment of your choice. You can also enjoy it as is, without any chutney or sambar.
Uttapam is a versatile dish, and you can customize it by adding various toppings according to your preference. It is a wholesome and delicious meal that is enjoyed by people of all ages.
Onion uttapam recipe
Preparation time 10 minutes
Cooking time 15 minutes
Serve 4 serving
Author Mobasir hassan
- 1 cups of rice (any raw variety except basmati )
- 1/3 cup of urad dal (split black gram)
- 1/2 tablespoon chana dal
- 1/4 teaspoon fenugreek seeds (optional)
- Salt to taste
- Water (as needed)
- Oil or ghee (clarified butter) for cooking
- Toppings (optional): finely chopped onions, tomatoes, green chilies, bell peppers, cilantro (coriander leaves), etc.
- In a mixing bowl add the rice, urad dal, chana dal and fenugreek seeds.Wash them nicely then add water and soak them for 4-6 hours.
- Afer that drain the water from soaked rice and blend everything in a blender or wet grinder. Use water as required to make the batter smooth and slightly thicker than dosa batter.
- Trasfer the batter in a bowl and cover. Keep it aside in a warm place to ferment overnight or 8-10 hours.
- After the fermentation give the batter a good stir. The batter should be of pouring consistency so add little water if it become thick. Mix salt as per your taste.
- Finely chopped onions and cilantro leaves. You can even add some finely chopped green chillies and tomatoes as per your taste preference.
- Heat a non stick griddle or tawa on medium heat and grease it lightly with oil or ghee.
- Pour a ladleful of batter onto the center of the griddle and spread it in a circular motion to form a thick pancake (about 6-8 inches in diameter).
- Now sprinkle finely chopped onions on the top of the uttapam. Sprinkle finely chopped coriander leaves .
- Dizzle some oil or ghee over the top of the uttapam and cook untill the top down bottom turns golden brown.
- Flip the uttapam gently using a spatula and cook the other side until it is cooked through and lightly browned. Remove the uttapam from the griddle and repeat the process with the remaining batter.
Onion Uttapam recipe video
Here is an
approximate nutritional breakdown for a typical serving size of onion uttapam
(around 100 grams)
- Calories: 150-200 calories
- Carbohydrates: 25-30 grams
- Protein: 3-5 grams
- Fat: 2-5 grams
- Fiber: 2-3 grams
It's important to note that these values are
estimates and can vary depending on the proportions and ingredients used in the
recipe. The nutritional content can also change if additional ingredients like
oil or ghee (clarified butter) are used during cooking.
Onion uttapam is generally considered a moderately calorie-dense food due to the carbohydrates from the batter and the presence of onions. It can be a good source of energy from carbohydrates but may have limited amounts of protein and fat. Onions are low in calories and provide essential nutrients such as vitamin C, B vitamins, and dietary fiber.
Difference between Dosa and Uttapam
Onion dosa and uttapam are both popular South Indian dishes made
from fermented rice and lentil batter. While they have some similarities, there
are distinct differences between the two
Shape and Thickness:
Onion Dosa: It is a thin and crispy pancake-like
dish, usually made by spreading the dosa batter thinly on a hot griddle or
tawa. Chopped onions are sprinkled on top of the dosa while it cooks.
Uttapam: Uttapam is thicker and softer compared to dosa. It is more like a savory pancake or a thick pizza. The batter is poured onto the griddle in a slightly thick layer, and various toppings like chopped onions, tomatoes, bell peppers, and cilantro are added before it cooks.
Texture and Consistency:
Onion Dosa : The dosa is typically crispy and has a
delicate, lacy texture due to the thin spreading of the batter. It is often
enjoyed with chutney or sambar.
Uttapam : Uttapam is thicker and spongier, with a
soft and fluffy texture. The batter is usually allowed to cook longer on a
lower heat to ensure the inside is properly cooked while retaining a slightly
crispy outer layer.
Onion Dosa: As the name suggests, the primary topping in onion dosa is onions. Chopped onions are sprinkled on top of the dosa as it cooks, providing a slightly caramelized flavor and crunch.
Uttapam: Uttapam offers a wider range of toppings. In addition to onions, it often includes diced tomatoes, bell peppers, green chilies, cilantro, and sometimes grated cheese or paneer. These toppings are mixed into the batter or added on top before cooking.
Onion Dosa: Dosa is usually rolled up into a
cylindrical shape or folded into a half-moon shape and served with coconut
chutney, sambar (a lentil-based vegetable stew), and/or tomato chutney.
Uttapam: Uttapam is generally served as a whole pancake or sliced into pieces, similar to a pizza. It is accompanied by coconut chutney, sambar, or tomato chutney.
While onion dosa and uttapam share a common base of fermented batter, their thickness, texture, toppings, and serving styles distinguish them from each other. Both are delicious and popular South Indian dishes enjoyed for breakfast or as a snack.
Frequently Asked Questions
1. Is onion uttapam good for health?
Onion uttapam can
be a healthy choice depending on various factors. Uttapam is a traditional
South Indian dish made from fermented rice and lentil batter, similar to dosa.
It is typically cooked on a griddle and topped with various vegetables,
Here are some
considerations regarding the healthiness of onion uttapam:
Nutritional Value: Onions are a good source of vitamins, minerals, and fiber. They provide antioxidants and have potential anti-inflammatory properties. However, the overall nutritional value of onion uttapam will depend on the portion size, the amount of onions used, and the other ingredients in the batter
Fermented Batter: Uttapam batter is usually prepared by
fermenting a mixture of rice and lentils, which enhances its nutritional value.
Fermentation increases the bioavailability of nutrients and promotes the growth
of beneficial bacteria, making it easier for the body to digest and absorb
Considerations: If you have specific dietary needs or health conditions, such
as diabetes or gluten intolerance, it's essential to consider the ingredients
used and the overall carbohydrate content of the uttapam batter.
2. Is onion uttapam good for diabetes ?
Onion uttapam, a popular Indian dish, consists of a thick
pancake made from fermented batter and topped with onions and other vegetables.
When it comes to diabetes management, it's important to consider the overall
nutritional composition of a dish.