ONION UTTAPAM RECIPE | SOUTH INDIAN BREAKFAST

       Onion uttapam is one regular thing in my kitchen, I grind batter once in a week and make idli for two days and uttapam one day for Vj. Aj doesn't like uttapam, he rather likes roast dosa or cone dosa. For Vj, the only thing is he does not like the ordinary uthappam with large onion, he always like uthappam with small onion/ shallots (chinna vengayam), just like we get in Murugan idli kadai. So I always make small onion uttapam. For me before marriage, mom makes me  very often in the kadai (irumbu chatti) and I am a big big fan of it and miss that a lot. Its okay . Can any recipe website be without onion uttapam recipe? So here we go! If you are new to make uttapam at home, this post will sure help you. Which is your favourite, small onion uttapam?  or colourful uttapam ?

Onion Uttapam Recipe    Cooking time : 20 mins   Serves : 2   Ingredients Large onion 2 Shallots /small onion (if using) 1/2 cup Finely chopped carrot 2 tblsp Finely chopped coriander 2 tblsp Green chilli, chopped 1 Oil 2 tsp per uttapam Ghee (optional) as needed For the batter  refer this post.   Method Finely chop the large onion and other ingredients needed. Slice the shallots very thin. Spoon 1 or 1 & 1/2 ladle full of the batter in hot greased dosa pan. Sprinkle generously the chopped onions fully covering the top. Sprinkle other ingredients if desired. Drizzle a tsp of oil . You can add few drops of ghee if desired. Cook in medium fame. After a minute or two, flip the uttapam and cook in low flame for 2 minutes or until the onions get golden brown and crisp. Notes Use the idli batter without stirring. Then only you will get soft and spongy, crisp uttapam. The consistency of the batter plays a key role in the taste and texture of the uttapam. If the batter is too thick or stirred or the last remaining batter, then uttapam also will be hard and will not turn golden and crisp. Sprinkling over the dosa is recommended method, rather than mixing in batter. Only then the onions will get caramelised and give a nice look and taste, mainly. This same uttapam can be made in kadai also, for a great taste. Restrict yourself with one or two as its really heavy. Using cast iron thick dosa pan gives a nice even browning and crisp uttapam than the non-stick pan. Cooking in low flame after flipping is important to get the colour. But for every uttapam before pouring the batter, let the pan get heated properly.

     
         Serve hot with sambar,chutney or podi/ sugar. I love to have it with a dip over chutney and again in sambar together .

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