I noticed that I have shared many of my dosa and uttapam recipes, but missed the basic uttapam that I prepare using onions. So, here I am posting this simple recipe using idly batter.
Uttapam as we all know is a regular south Indian breakfast. It is made using idly batter (check my idly batter recipe here). Normally, what my mother does is once she has the idly batter, she makes idly for about 2 days and the third day would most often be uttapams 🙂
Even I am doing the same now. It is my go-to-recipe when I have the batter readily available. You can make uttapams using fresh idly batter as well, but the taste gets better once the batter ferments beyond 1 day.
Uttapams are made in many ways by varying the toppings. Onions, carrots, cheese, tomato, capsicum, you name it and it can be added. I also make my favorite pizzapam (uttapam pizza) once in a while for a more relaxed weekend breakfast.
Some uttapam recipes available on the site are –
As with any south Indian tiffin, you can have these with any of your favorite chutneys and sambar. My favorite is either coconut chutney or onion chutney.
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Makes: 3 uttapams |
Batter preparation time: 1 day before Cooking time: 10-15 mins |
Ingredients
Regular idly batter – 1.5 cups (please check my idly batter recipe here)
Onions – 2 small (chopped)
Green chili – 1 (finely chopped, optional)
Coriander leaves – 1 tbsp (finely chopped)
Oil – 1 tbsp
Procedure:
- First, you need to prepare the idly batter. I already have a detailed recipe to make south Indian idly, please check here.
- Once you have the batter ready, uttapams can be made in 15 minutes.
- If the batter is too thick and tight, loosen it slightly by adding ¼ to ½ cups of water. The consistency should be somewhere between that of idly and dosa batter. Adjust the salt, if needed.
- Heat a tawa or griddle on a low heat.
- Spread some oil on the tawa and once the tawa heats up, add about 1/3 cup of the batter. Spread the batter slightly into a thick dosa-like. Do not spread too thin.
- Sprinkle some onions, chili and coriander leaves.
- Add some oil on the edges of the uttapam and let it cook on low heat.
- Flip it to the other side as well and let it cook for a minute.
- Remove and serve hot.
Note:
- This is a simple onion uttapam. You can add any toppings you prefer like grated carrots, tomato, corn etc.
- Uttapams taste best when eaten hot.
Serve the hot uttapams with any chutney or sambar. We had with coconut chutney and podi 😀 🙂
