Uthappam/Onion Dosa

Posted on Updated on

Ready to serve OOthappa/Onion dosaIn the usual course we prepare so many varieties of dosas. But onion dosa is typically something I haven’t planned to make – over the years it has become a norm to prepare this from left over Idli batter only. That is, we prepare Idlis in the morning and with the left over batter, prepare Uthappam in the evening. It actually tastes yummy, but still I thought its a good idea to have an exact recipe of Uthappam and I was waiting for an opportunity and i could collect the recipe from a cook in a restaurant.

I had been on a tour to Tirupathi a couple of months back. On the way back we happened to visit a restaurant for tiffin in the evening where I had Uthappam. I could not resist asking the recipe and cook shared it without any hesitation. I came home and tried it out to find that it turned out great. So here goes.

What you need to have:

– Blackgram Dal – 100 grams/1/3cup

– Bengalgram Dal – 50 grams/1/6cup

– Par boiled rice – 100 grams/1/3cup

– Raw rice – 200 grams/1cup

– Fenugreek seeds – 1 teaspoon

– Onions chopped as per taste

– Chopped corriander leaves as required

Ingredients of Onion Dosa

Ingredients of Oothappa/Onion Dos

Finely chopped onion & corriander leaves

Finely chopped onion & corriander leaves

What you do with what you have:

1. Soak Blackgram Dal, Bengalgram Dal, Raw rice, Par boiled rice, Fenugreek seeds in water for about 4 hours.

2. Cut Onions & Coriander leaves very finely and sprinkle a little salt to it and keep it aside as shown in the image above

3. Grind it in Grinder/Mixer adding water in steps to a fine consistency like you grind for any dosa batter.

4. Add salt and allow it to ferment overnight.The fermented batter is shown in the image below.

The fermentede Onion dosa batter

Fermented Onion dosa batter

4. Place Dosa griddle on the flame. Add a little oil and spread it with either coconut coir or tissue paper.

5. Sprinkle a little water on the griddle and pour one laddle batter and spread it to medium thickness. Top it with chopped onion coriander mixture immediately and press a little with your palm dipped in a little water , so that it sticks to dosa.

6. When top of dosa is cooked turn it and cook the other side also adding a little oil. Dosa looks as shown in the image below.

Ready to serve OOthappa/Onion dosa

Onion dosa with Gren chutney

Enjoy with Green chutney. (See this section for Green chutney)

What to remember:

1. The ground batter should be thick but finely grounded. Please do not add water at all. On fermentation it will be right.

2. Add salt at night before overnight fermentation. Adding salt helps to ferment fast.

How long it takes: 45 minutes(other than fermenting time)

Number of Servings: 20 dosas


4 thoughts on “Uthappam/Onion Dosa

    Anjali said:
    June 22, 2008 at 4:11 pm

    Wow, superb. It was an awesome breakfast on this sunday morning.The batter consistency was too fine. Had guests for breakfast n i got all compliments for the uthappam.

    prathibalrao responded:
    September 14, 2008 at 2:16 am

    Hi Anjali,

    Thanx a lot

    Rashi Shah said:
    June 27, 2009 at 6:51 am

    Dear Aunty,

    I tried making uthappam with your recipe for the 1st time today and it turned out awesome! My husband & I loved it.. Thank u so much for the recipe with lovely pics.. I am going to try your other recipes as well.. All your south indian dishes look mouth watering!


      prathibalrao responded:
      June 27, 2009 at 6:54 am

      Hi Rashi,

      Thanx for ur comments. If you love North indian dishes, i have put up a few of them. Just try it out and lemme know.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.