Uthappam(Podi, Onion and Podi Onion)

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Uthappam - Slightly  thicker pancakes with spongy center and crispier edges, usually topped with vegetables and served with chutney and sambar. When idli/dosa batter becomes two or three days old they become sour and are not suitable for making idlis and dosas. So we make slightly thicker pancakes, which is soft inside and crispier on the edges. Initially onions ,(Shallots,) and tomato were as put as toppings but nowadays uthappams are made with variety of  toppings chilli and cheese, green peas, mix veg and so on.7 taste uthappam  has 7 different toppings. Uttapam batter can be prepared separately, but I've used the idli dosa batter with a small variation.


plain uthappam

Key ingredients:

Idli/dosa batter - I'm using millet idli-dosa batter, you can use regular idli-dosa batter also.

Veggies such as onion(bellary or shallots), and idli-milagai podi is used.

Oil - any oil can be used though sesame suits the  best.

Rava or rice flour - To add crispiness or body to the batter.

Method:

  • Spread idli-dosa batter thick. Cook till done. Serve it plain
  • Sprinkle veggie or podi
  • Flip over. Cook.

Accompaniments:

Chutneys of any kind, sambar goes well with the dish.

Storage:

The batter can be refrigerated and used.

You may also try:

Equipment Used: Dosa tawa/skillet, chopper/knife.

Recipe:


plain uthappam

Total Time Taken : 5 minutes for each dosa if batter and onions are ready

No. of servings: 4

1 cup = 200ml


Ingredients with measurements:

Idli - Dosa Batter  - 4 cups

Onion (large) - 2 or shallots - 1 handful chopped

Idli-milagai-podi/gun powder - 4 tsp

Oil - to drizzle.

Directions:

Onion uthappam: 

1.Heat a dosa tawa.

2. Pour 1 ladleful of batter in the center. Drizzle some oil around the edges.

3. Sprinkle chopped onions.  Drizzle oil. Cook till edges become golden.



3. Cook flip over. Drizzle oil.  Cook till onions become  brown.






Podi onion uthappam: 

1. Follow steps 1 and 2. 

2.Sprinkle onions and  idli-milagai podi  over onions and cook till edges are golden brown.both the sides are done.




3. Flip over. Cook till onions become brown on low flame.


Podi uthappam: 

1. Follow steps 1 and 2.

2. Sprinkle idli-milagai podi instead of onions and cook till edges are crispy.


3. Flip over. Cook till edges are crispy over low flame.





Notes:

  • I've added rava but you can also add a tbsp of rice flour to 2 cups of batter.
  • It is important to keep the flame low to get a crispy uttapam and avoid burning of gun - powder.
  • I avoided green chillies and coriander as my children don't like them



plain uthappam








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