Onion Uttapam
Thick fluffy fermented pancake topped with chopped onion, chili, and cilantro.
For 2 servings
3 steps. 15 minutes total.
- 1
Step 1
- a.Soak idli rice, urad dal, and fenugreek seeds for 4-6 hours.
- b.Grind the mixture into a smooth, thick consistency.
- c.Allow the batter to ferment in a warm place for 8 hours until it rises.
- 2
Step 2
- 3
Step 3
- a.Drizzle a small amount of oil around the edges of the pancake.
- b.Cook for 3 minutes until the bottom is crisp and golden.
- c.Flip carefully and cook the onion side for another 3 minutes.
TIPPress the onions gently with a spatula after flipping to ensure they caramelize and stick to the batter.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1For a soft and fluffy texture, ensure your batter is well-fermented. It should be airy and have a slightly sour smell.
- 2Maintain a consistent medium heat. If the tawa is too hot, the uttapam will burn before cooking through. If it's not hot enough, it will become greasy.
- 3Using a cast-iron skillet will yield extra crispy edges. To make it non-stick, rub it with a cut onion before pouring the batter.
- 4If your batter is straight from the refrigerator, let it sit at room temperature for 20-30 minutes before using for the best texture.
- 5For a spicier kick, you can mix a pinch of red chili powder into the onion topping.
- 6To make it kid-friendly, skip the green chilies and add finely grated carrots or beetroot to the topping.
Adapt it for your goals.
Mixed Vegetable Uttapam
Add a mix of finely chopped tomatoes (deseeded), bell peppers, and grated carrots to the onion topping for a colorful and nutritious twist.
Cheese UttapamCheese Uttapam
For a kid-friendly version, sprinkle a tablespoon of grated mozzarella or cheddar cheese over the toppings before flipping. Cook until the cheese is melted and bubbly.
Podi UttapamPodi Uttapam
After spreading the batter, sprinkle a generous amount of idli podi (gunpowder) before adding the onion topping for an extra layer of spice and flavor.
Paneer UttapamPaneer Uttapam
Add crumbled or finely grated paneer to the onion mixture for a protein-packed and delicious variation.
Why this is on our healthy list.
Gut-Friendly Probiotics
The fermented batter is a natural source of probiotics, which are beneficial bacteria that promote a healthy gut microbiome, improve digestion, and enhance nutrient absorption.
Good Source of Protein
Made from a combination of rice and lentils (urad dal), uttapam provides a good amount of plant-based protein, which is essential for muscle repair and overall body function.
Rich in Antioxidants
Onions are packed with antioxidants like quercetin, which help combat inflammation and protect the body against damage from free radicals.
Provides Sustained Energy
The complex carbohydrates from rice and lentils provide a steady release of energy, making it an excellent breakfast or lunch option to keep you full and energized.
Frequently asked questions
A single Onion Uttapam (approximately 155g) contains around 200-250 calories, depending on the amount of oil used and the thickness of the uttapam. It's a balanced meal with carbohydrates, protein, and fiber.