Onion Uttapam Recipe – Easy South Indian Breakfast Idea

Last Updated on 2 months by Neha Deshmukh

Onion Uttapam Recipe – Easy South Indian Breakfast Idea

Hey everyone! If you’re anything like me, mornings can be… hectic. But a delicious, satisfying breakfast doesn’t have to be complicated. That’s where this Onion Uttapam recipe comes in. It’s a South Indian classic, super easy to make, and honestly, it just hits the spot. I remember the first time I tried making uttapam – it wasn’t pretty! But with a little practice, it became a weekend staple in my house. Let’s get cooking!

Why You’ll Love This Recipe

This Onion Uttapam is more than just a breakfast; it’s a little slice of South Indian comfort. It’s quick, flavorful, and uses up leftover idli batter – which is a win in my book! Plus, the combination of the soft, fluffy uttapam with the sweet, caramelized onions is just divine. It’s perfect for a lazy weekend brunch or a quick weekday breakfast.

Ingredients

Here’s what you’ll need to whip up these beauties:

• 2.5 cups Idli Batter
• 3 large onions, finely chopped (about 300g)
• 3-4 green chilies, finely chopped (adjust to your spice preference)
• 0.25 cup water (about 60ml)
• Sesame Oil, as needed
• Salt, to taste

Ingredient Notes

Let’s talk ingredients for a sec! Getting these right makes all the difference.

• Idli Batter: This is the star! Homemade is best, of course, but good quality store-bought batter works great too (more on that later in the FAQs!). The batter should be slightly sour for the best flavour.
• Sesame Oil: Don’t skip this! Sesame oil gives uttapam that authentic, nutty flavour. It’s a game changer. You can use gingelly oil, which is pure sesame oil, for an even more intense flavour.
• Onions & Chilies: Traditionally, small shallots are used in some regions, offering a milder, sweeter flavour. Feel free to experiment! And the number of green chilies? Totally up to you. My family likes a good kick, so I usually add 4-5.

Step-By-Step Instructions

Alright, let’s get down to business!

1. First, give your idli batter a little mix. Add water, a tablespoon at a time, until it reaches a pourable consistency – think slightly thicker than dosa batter. Add salt to taste.
2. Next, finely chop those onions and green chilies. The finer the chop, the better they’ll cook into the uttapam.
3. Heat a dosa pan (or a flat griddle) over medium heat. Lightly grease it with sesame oil using a paper towel – you want a thin, even coating.
4. Pour about 1/2 cup of batter into the center of the hot pan. Using the back of your ladle, gently spread it out in a clockwise direction, forming a thick-centered circle. Don’t worry about making it perfect!
5. Sprinkle a generous amount of chopped onions and green chilies over the batter. Gently press them down with a spatula to help them embed into the uttapam.
6. Drizzle a little sesame oil around the edges of the uttapam. Cover the pan and cook for 3-4 minutes, or until the bottom is golden brown and the batter starts to set.
7. Now for the flip! Carefully slide a spatula under the uttapam and flip it over. Cook uncovered for another 2-3 minutes, until the onions caramelize and the other side is golden brown.
8. Serve immediately while it’s hot and crispy!

Expert Tips

• Hot Pan is Key: A properly heated pan is crucial for a crispy uttapam.
• Don’t Overcrowd: Cook one uttapam at a time for best results.
• Oil Control: Use oil sparingly. You want a light coating, not a greasy mess.
• Patience is a Virtue: Don’t flip the uttapam too early! Let the bottom set properly before attempting to flip.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Ensure your idli batter is vegan (some recipes use yogurt). Use a plant-based oil instead of sesame oil if preferred.
• Gluten-Free Confirmation: Uttapam is naturally gluten-free as long as your idli batter is made with rice and lentils only.
• Spice Level Adjustment: For a milder flavour, remove the seeds from the green chilies or use fewer of them. For extra heat, add a pinch of red chili powder to the batter. My friend, Priya, loves adding a dash of cayenne pepper!
• Festival Adaptations: Uttapam is a popular offering during Ganesh Chaturthi. You can make mini uttapams as modaks (sweet dumplings) for the festival. It’s also a fantastic addition to a South Indian breakfast tiffin.

Serving Suggestions

Uttapam is delicious on its own, but it’s even better with accompaniments!

• Coconut Chutney is a classic pairing.
• Sambar is another must-have.
• A dollop of butter adds a lovely richness.
• You can even serve it with a side of spicy tomato chutney.

Storage Instructions

Uttapam is best enjoyed fresh, but you can store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in a pan or toaster oven to restore some of the crispness.

FAQs

Let’s answer some common questions:

• Is this uttapam healthier than a dosa? Both are relatively healthy! Uttapam tends to be slightly thicker, so it might have a bit more carbohydrate content. But it’s packed with protein from the lentils in the batter.
• Can I use store-bought idli batter? Absolutely! It’s a lifesaver when you’re short on time. Just make sure to check the expiration date and give it a good stir before using.
• What is the best way to spread the uttapam batter evenly? Use the back of a ladle and work from the center outwards in a circular motion. Don’t worry if it’s not perfect – rustic is charming!
• Can I add other vegetables to the uttapam? Definitely! Finely chopped carrots, peas, bell peppers, or even spinach would be delicious additions.
• How do I prevent the uttapam from sticking to the pan? Make sure your pan is well-seasoned and properly greased with sesame oil. Cooking on medium heat also helps prevent sticking.

Enjoy making this recipe! I hope it brings a little bit of South Indian sunshine to your kitchen. Let me know how it turns out in the comments below!