Onion Uttapam

 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.

serving onion uttapam in a plate with sambar and coconut chutney

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 food snack.

Uttapam, including 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

rice, urad dal, chana dal and methi seed

Time required

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.

If you are looking for more Indian breakfast menu list and iteams names then here is the post for you that can fulfill all your requirements Indian breakfast menu.

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.

soaking rice and dal for onion uttapam

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.

batter for onion uttapam in a bowl

3. Fermentation

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 temperature.

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).

spreading batter on a pan for onion uttapam

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.

uttapam over a tawa topped with onion and coriander leafs

Dizzle some oil or ghee over the top of the uttapam and cook untill the top down bottom turns golden brown.

crisp golden brown onion uttapam on a tawa

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 topped with onion and coriander leaves

Serving:

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.

srving onion uttapam with coconut chutney and sambhar

Different types of toppings for onion uttapam 

While onion is a classic and popular topping for Uttapam, you can get creative and experiment with various toppings to add more flavor and variety to your dish. Here are some different types of toppings you can try for your Onion Uttapam:

1. Tomato: Finely chop fresh tomatoes and sprinkle them over the uttapam batter along with the onions. Tomatoes add a tangy and juicy element to the dish.

2. Bell Peppers: Dice colorful bell peppers, such as red, green, and yellow, and scatter them on top of the uttapam. Bell peppers provide a crunchy texture and vibrant flavor.

3. Paneer (Indian Cottage Cheese): Crumble or grate paneer and sprinkle it over the uttapam batter. Paneer adds a creamy and slightly tangy taste to the dish.

4. Corn: Add a handful of sweet corn kernels to the batter before cooking the uttapam. Corn kernels provide a burst of sweetness and a slight crunch.

5. Spinach: Finely chop spinach leaves and mix them into the batter before cooking. This not only adds a vibrant green color but also boosts the nutritional value of the dish.

6. Cheese: Grate or sprinkle your favorite cheese, such as mozzarella or cheddar, on top of the uttapam along with the onions. Cheese adds a rich and gooey element to the dish.

7. Olives: Slice or chop black or green olives and scatter them over the uttapam. Olives offer a unique briny flavor that complements the other ingredients well.

8. Caramelized Onions: Instead of raw onions, you can caramelize them for a sweeter and deeper flavor. Cook the sliced onions in a little oil until they turn golden brown and slightly sweet. Then spread them on top of the uttapam batter.

9. Mixed Vegetables: Sauté or blanch a combination of vegetables like carrots, peas, beans, and cauliflower, and then sprinkle them over the uttapam. It adds a medley of flavors and textures.

10. Fresh Herbs: Finely chop fresh herbs like cilantro, mint, or basil and sprinkle them over the uttapam for added freshness and aroma.

Feel free to mix and match these toppings or come up with your own combinations to suit your taste preferences. Uttapam is versatile, and you can customize it to your liking. Enjoy your delicious variations of Onion Uttapam.

Onion uttapam recipe

Serving onion uttapam with coconut chutney and sambar

Uttapam is a popular South Indian dish that is similar to a thick pancake or dosa. It is typically made with a fermented batter of rice and lentils and is often topped with various vegetables. Here's a recipe for onion uttapam.

Preparation time 10 minutes

Cooking time 15 minutes

Serve 4 serving

Author Mobasir hassan

Ingredients:

  • 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.

Instructions 

  1. 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.
  2. 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.
  3. Trasfer the batter in a bowl and cover. Keep it aside in a warm place to ferment overnight or 8-10 hours.
  4. 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.
  5. Finely chopped onions and cilantro leaves. You can even add some finely chopped green chillies and tomatoes as per your taste preference.
  6. Heat a non stick griddle or tawa on medium heat and grease it lightly with oil or ghee. 
  7. 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).
  8. Now sprinkle finely chopped onions on the top of the uttapam. Sprinkle finely chopped coriander leaves .
  9. Dizzle some oil or ghee over the top of the uttapam and cook untill the top down bottom turns golden brown. 
  10. 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.

 Video :

Onion Uttapam recipe video

Nutritional Value

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.

Toppings

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.

Serving Style:

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, including onions.

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 nutrients.

Portion Size and Toppings: The portion size and choice of toppings can affect the overall healthiness of onion uttapam. If you use a moderate amount of onions and include other nutritious vegetables like tomatoes, bell peppers, or spinach, it can contribute to a well-balanced meal.

Cooking Method: Uttapam is traditionally cooked using minimal oil on a griddle. This cooking method helps reduce excessive fat consumption compared to deep-fried snacks. However, the amount of oil used to cook the uttapam can influence its calorie content.

Dietary 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.

In conclusion, onion uttapam can be a healthy choice when prepared with a balanced approach, using a moderate amount of onions, a fermented batter, and cooked with minimal oil. However, it's important to consider the portion size, choice of toppings, and any dietary requirements you may have. It's always a good idea to consult a healthcare professional or a registered dietitian for personalized advice based on your specific health needs

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.

Onions are relatively low in calories and contain beneficial nutrients such as fiber, vitamins, and minerals. They also have a low glycemic index, which means they have a minimal impact on blood sugar levels. Including onions in your diet, in moderation, can be a healthy choice for people with diabetes.

However, the uttapam itself is made from a batter typically prepared with rice and lentils, which can increase the carbohydrate content. Carbohydrate intake affects blood sugar levels, so it's important to consume them in moderation and balance them with other components of a meal.

More Popular recipes from our kitchen that you can try are as follows

Next Post Previous Post
No Comment
Add Comment
comment url