Ingredients

The following ingredients have 4 Servings
  • Idli Batter - 2 cups
  • Onions - 4 (finely chopped/ sliced)
  • Green Chili - 3 (minced) or Idli Podi - 2 tbsp
  • Cilantro (Coriander Leaves) - 2 strands (finely chopped)
  • Oil/ Ghee – as needed

Instruction

  • Chop the onion finely or into thin slices. You can use regular onions or sambar onions. Usually finely chopped green chilies, cilantro and a pinch of salt are mixed with the onions. For the sake of kids, I do not add that. Instead I sprinkle some idli podi while making the uthappams.
  • Heat a griddle or frying pan or dosa tawa. Smear some oil on the gridlle using a brush or a paper towel. You can use a non stick pan to make healthier uttapams but to get the traditional crispy uttapams, a cast iron griddle is recommended.
  • Pour a big ladle full of the idli batter in the center of a heated pan. Let it spread on its own to take a round shape. Just spread it a little in circular motion. Do not spread it thin as the uttapams have to be thick and spongy.
  • Sprinkle some idli podi on top of the uttapam and add few chopped onions. If your prefer, add finely chopped cilantro and green chili too.
  • Drizzle few drop of oil/ ghee around the edges. Also add few drops of oil in the middle. Cook on medium low flame so that the middle gets cooked properly. I usually mix up about 1/4 cup of sesame oil and 2 tbsp of ghee together and use it for making dosas.
  • When the base is golden brown i.e after approximately 2 minutes, flip the uttapam and cook the other side. Gently press with a spatula so that the toppings get roasted.
  • After about a minute, the other side will be cooked with the onions well roasted. The uttapam will be crispy on the outside with soft spongy inside.
  • Carefully remove from the pan and serve hot.