Onion Uttapam Recipe – Authentic South Indian Tawa Uttapam

Last Updated on 2 months by Neha Deshmukh

Onion Uttapam Recipe – Authentic South Indian Tawa Uttapam

Hey everyone! If you’re craving a taste of South India, look no further than this Onion Uttapam recipe. It’s a family favourite in my home, and honestly, once you get the hang of it, it’s a super quick and satisfying meal. I remember the first time I tried making these – they weren’t pretty! But with a little practice, you’ll be whipping up perfect, fluffy uttapam in no time.

Why You’ll Love This Recipe

This Onion Uttapam is more than just a breakfast dish; it’s a little slice of South Indian comfort food. It’s quick to make, uses simple ingredients, and is incredibly versatile. Plus, it’s naturally gluten-free and can easily be made vegan! It’s perfect for a weekend brunch, a quick dinner, or even a satisfying snack. Honestly, who doesn’t love a savoury pancake loaded with flavour?

Ingredients

Here’s what you’ll need to make these delicious Onion Uttapam:

• ½ cup Idli batter
• ½ cup Onion, finely chopped (about 1 medium onion)
• 1-2 Green chillies, finely chopped (adjust to your spice preference!)
• 1 inch Ginger, grated
• Sesame oil, as needed

Ingredient Notes

Let’s talk ingredients for a moment. A few things make all the difference!

• Idli Batter: This is key. Using well-fermented idli batter is crucial for that light and fluffy texture. If your batter isn’t sour enough, the uttapam won’t rise properly. You can make your own (there are tons of recipes online!) or buy it from an Indian grocery store.
• Onion Topping: Traditionally, the onion is finely chopped, but some families (my grandmother included!) prefer a slightly coarser chop for a bit more texture. Feel free to experiment!
• Sesame Oil: Don’t skip this! Sesame oil adds a beautiful, authentic flavour that really elevates the uttapam. If you don’t have sesame oil, you can use any neutral oil, but the flavour won’t be quite the same.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Heat a tawa (a flat griddle) and lightly grease it with oil. A clever trick I learned from my mom is to use half an onion dipped in oil to grease the tawa – it prevents sticking and adds flavour!
2. Pour a ladle of idli batter onto the tawa and spread it into a thick circle. Don’t make it too thin; you want a nice, fluffy uttapam.
3. Sprinkle the chopped onion, green chilli, and grated ginger generously over the batter. Gently press them into the batter with a spatula.
4. Drizzle a little oil around the edges of the uttapam. Cook until the base is golden brown and the top starts to develop little holes – this is a good sign!
5. Flip the uttapam carefully and drizzle more oil on the other side. Cook until it’s crisp and golden brown.
6. Serve hot with your favourite chutney or sambar.

Expert Tips

Here are a few things I’ve learned over the years:

• Tawa Temperature: Make sure your tawa isn’t too hot, or the uttapam will burn before it cooks through. Medium heat is ideal.
• Don’t Overcrowd: Cook one uttapam at a time for the best results.
• Patience is Key: Let the uttapam cook undisturbed for a few minutes on each side to develop a nice crispy texture.

Variations

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

• Vegan Adaptation: Ensure your idli batter is vegan (some recipes use yogurt). Use any plant-based oil instead of sesame oil.
• Gluten-Free Note: This recipe is naturally gluten-free as long as your idli batter is made with rice and lentils only.
• Spice Level Adjustment: Add more or fewer green chillies depending on how spicy you like it. You can also add a pinch of red chilli powder to the batter.
• South Indian Breakfast/Brunch Adaptation: Serve with a side of sambar, coconut chutney, and a cup of filter coffee for a truly authentic South Indian breakfast experience. My friends always ask for seconds!

Serving Suggestions

Onion Uttapam is delicious on its own, but it’s even better with accompaniments! Here are a few of my favourites:

• Coconut Chutney
• Tomato Chutney
• Sambar
• Mint-Coriander 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 on a tawa or in a microwave. They won’t be as crispy, but still tasty!

FAQs

Let’s answer some common questions:

What is the best way to get the uttapam crispy?

Cook on medium heat and don’t overcrowd the tawa. Letting it cook undisturbed for a few minutes on each side is also key.

Can I use store-bought idli batter?

Absolutely! It’s a great time-saver. Just make sure it’s well-fermented.

How do I prevent the uttapam from sticking to the tawa?

Grease the tawa well with oil, and use the onion trick I mentioned earlier!

What chutneys and sambar pair best with Onion Uttapam?

Coconut chutney and sambar are classic pairings. Tomato chutney and mint-coriander chutney are also delicious options.

Can I add other vegetables to the uttapam?

Definitely! Finely chopped carrots, peas, bell peppers, or even corn would all be great additions.