Onion Uttapam

The method

Step by step

Written for first-time cooks — every quantity, timing and cue is spelled out.

1. 01

   Prepare Ingredients and Tools

   First, gather all your ingredients and tools. Using your chopping board and knife, finely chop 1 medium onion (about 150g) into pieces roughly the size of a small pea. Finely chop 1 small tomato (about 100g) into similar small pieces. Finely chop 1 small green chilli and 2 tablespoons of fresh coriander leaves. Place the chopped onion, tomato, green chilli, and coriander into a small bowl and mix them gently. Keep your tawa, ladle, spatula, and lid ready.

2. 02

   Check Batter Consistency

   Take 3 cups (about 750ml) of fermented dosa batter in a mixing bowl. The batter should be slightly thick, like a pancake batter, but pourable. If it's too thick to pour easily, add 1-2 tablespoons of water and stir well until it reaches the right consistency. Add 1/2 teaspoon of salt to the batter and mix thoroughly.

3. 03

   Heat the Tawa

   Place your tawa on the stove over medium heat. Let it heat up for about 2-3 minutes. To check if it's hot enough, sprinkle a few drops of water on it; they should sizzle and evaporate quickly. If they just sit there, the tawa isn't hot enough yet. If they evaporate instantly with a loud hiss, it might be too hot; reduce the flame slightly.

4. 04

   Pour the Batter

   Once the tawa is hot, reduce the flame to medium-low. Take one ladleful (about 1/2 cup or 125ml) of the batter. Pour it onto the center of the tawa. Gently spread the batter in a circular motion using the back of the ladle to form a thick pancake, about 15 cm (6 inches) in diameter. Do not spread it too thin like a dosa; uttapam should be thicker.

5. 05

   Add Toppings

   Immediately after pouring the batter, sprinkle about 2 tablespoons of the mixed chopped onion, tomato, green chilli, and coriander evenly over the surface of the uttapam. Gently press the toppings into the batter with the back of your spatula so they stick.

6. 06

   Drizzle Oil and Cover

   Drizzle 1 tablespoon of oil around the edges and a little over the top of the uttapam. Cover the tawa with a lid. Cook on medium-low flame for about 3 minutes. The lid helps to cook the toppings and the uttapam evenly.

7. 07

   Check and Flip

   After 3 minutes, remove the lid. The edges of the uttapam should look slightly cooked and firm, and the top should appear mostly set. Carefully slide your spatula under the uttapam to loosen it from the tawa. Flip the uttapam over so the topping side is now facing down on the tawa.

8. 08

   Cook Second Side

   Cook the second side (the topping side) for another 2-3 minutes on medium-low flame. You don't need to cover it this time. The toppings should get lightly browned and slightly crispy. Use your spatula to gently press down on the uttapam occasionally to ensure even cooking.

9. 09

   Serve

   Once both sides are golden brown and cooked through, carefully transfer the uttapam from the tawa to a plate using your spatula. Repeat the process for the remaining batter and toppings to make two more uttapams. Serve hot with chutney or sambar.