Of late, I have begun to enjoy the uthappams better (a sure sign I am getting older, I guess!) and I didn’t have to think further to come up with an entry for this month’s JFI – Onions hosted by Radhi’s Kitchen.
Onion Uthappam Recipe
I used readymade batter for the dosa. To make the batter at home, take rice : urad dhal in 3 : 1 ratio, soak overnight (or atleast 5-6 hours) in water separately, grind separately and then mix together, adding salt. This batter should be kept covered for another 5 hours or so before you can start making the dosa.
Once the batter is ready, pour enough batter on a hot griddle and spread in a round, even shape. It should be thicker than the normal dosas. Then, lay finely chopped onions over the uthappam. Sprinkle some gingelly oil and turn to cook the other side.
I normall add fresh finely chopped cilantro leaves and red chillies too, but didn’t get any this weekend and I was out of red chillies too. Do try the variation. The crunchy onion pieces that you come across while you eat is divine!
Serve hot with coconut chutney and sambhar.
They look very soft and spongy…perfect!
Uttappams ..my mom’s fav. comfort food.Looks delicious.Thanks for hosting AFAM nags…
Passing by your blog for the first time and am impressed.Greetings to you from Botswana !
when young, it was always my mom who used to order the uthappams and we we kids would invariably sign up for the paper roast.. as you said , i too show signs of getting older, would prefer the soft texture of uuthapams now!
Always a comfort food, looks delicious, great entry Nags!:)
Just look at those lacy uttapams: delicious!
Nags!!! Onion uthappams look so yummy!!
beautiful looking uthappams!
Nags, Your uthappams look good. I have eaten an onion uthappam with cashewnuts on them in Goa.
Uttapams are one of my favourites Nags. With onions…what could be better!! YUMMY!