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Onion uttapam
Also known as उत्तपम · onion uthappam · uttappam · vengaya uthappam
A thick, soft pancake of dosa batter studded with onion, chilli and coriander, sambar alongside. The dosa’s pillowy sibling.
Typical serving
420 kcal
usually 330–530 kcal
 Protein | 11 g |
|---|---|
 Carbs | 63 g |
 Fat | 14 g |
Reference figures for a dish as it is commonly cooked — never a measurement of your plate. The range is the honest part: two kitchens make this differently. In the app, a photograph replaces the guess.
Before you start
- a blender
- started the day before — 6h soaking, then overnight fermenting
Ingredients
Serves 2 · dimmer marks are storecupboard
- 140gidli rice
- 50gurad dal
- ½ tspfenugreek seeds
- 2 tspghee or oil
- 1onion
- 2green chillies
- 1tomato
- 1 handfulcoriander
Method
7 steps
soak · 6 hours walk awayRice in one bowl of water, urad dal and fenugreek in another, six hours.
blend · 15mGround separately — the dal to a light foam, the rice left slightly grainy — then folded together with salt using a hand rather than a spoon.
rest · 10 hours walk awaySomewhere warm and covered until it has risen and smells sour. Nothing else in the recipe provides either the lift or the tang.
chop · 6mOnion, chilli, tomato and coriander diced small and kept together in a dry bowl.
fry · 12mA ladle of batter poured and left thick — spread it thin and you have made a bad dosa. Toppings scattered onto the wet surface and pressed in with the back of the ladle.
- fry · 8m
Oil run round the edge, then a lid on over a low heat until the top loses its shine, and only then turned. Turned early it tears and the topping stays behind in the pan.
finish · 2mBrowned side up, with coconut chutney and whatever sambar is in the house.
Worth knowing
Uttapam is what dosa batter becomes on its second day — too sour and thick to spread thin, exactly right to pour thick.
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