Onion Uthappam Recipe

Soak ingredients

Rinse 2 cups parboiled rice and 1 cup urad dal separately under running water until the rinse water runs mostly clear. Combine the rice with 1 cup poha (flattened rice) in a bowl. In another small bowl, soak 1 cup urad dal with 1 tsp fenugreek seeds. Cover both and soak for 4–6 hours at room temperature (longer in cooler weather).

Grind batter

Drain the soaked urad dal and fenugreek; reserve soaking water. In a wet grinder or high-speed blender, grind the urad dal to a smooth, aerated paste using some reserved water — add water gradually, about 1/2 to 1 cup, until fluffy. Transfer to a large bowl. Next, grind the rice + poha in the same grinder with enough reserved water (about 1/2 to 1 cup) to make a slightly coarse, smooth batter (not as airy as urad). Combine rice and urad batters in the large bowl, mix thoroughly to a homogeneous batter with a ladle. Add 1.5 tsp salt, stir well, cover and ferment in a warm spot for 8–12 hours or until doubled and slightly bubbly. Fermentation time varies with ambient temperature.

Adjust batter consistency

After fermentation, gently stir the batter. It should be thicker than dosa batter but pourable — like a thick pancake batter. If too thick, add water 1–2 tbsp at a time to reach a consistency that will spread slightly when ladled on the pan but hold shape for a thick uthappam (spoon should leave a visible trail).

Prepare vegetables and herbs

Peel and thinly slice 1 large yellow onion into rings or half-moons so they separate easily. Finely chop 2 green chilies (seeds in or out depending on heat preference). Chop 1/4 cup fresh cilantro. Mix the sliced onion, chopped green chilies, 1/4 tsp black pepper (optional), and 1/4 tsp salt in a bowl; set aside so the onions release a little moisture and the salt seasons them. Keep 1/2 tsp cumin seeds ready for tempering.

Preheat pan

Heat a heavy cast-iron griddle or nonstick skillet over medium heat for 2–3 minutes until hot. Sprinkle a few drops of water — they should sizzle and evaporate. Reduce heat to medium-low; cooking at too high heat will brown the bottom before the uthappam cooks through.

Make uthappams

Lightly oil the pan with about 1 tsp oil. For each uthappam (serving ~1), ladle about 1/2 cup of batter onto the pan and spread gently in a small circular motion to form a 4–5 inch thick pancake (uthappams are thicker than dosas). Immediately press a generous pinch of the seasoned onion mixture onto the top of the batter, distributing onions evenly. Sprinkle a few cumin seeds over the onion. Drizzle about 1/2 tsp oil around the edges and a little on top. Cook on medium-low for 3–4 minutes, covered with a lid for the first 2 minutes to help steam and cook through, until the underside is golden brown.

Flip and finish

Carefully flip the uthappam using a spatula. Add a little oil or ghee (about 1/2 tsp) to the pan around the edges and on top, and cook the other side for 2–3 minutes uncovered until the onions are slightly caramelized and the uthappam is cooked through. If onions are not softened enough, cover briefly for 30–60 seconds.

Serve

Remove from the pan and garnish with chopped cilantro. Repeat the process for remaining batter, adding oil as needed. Serve hot with coconut chutney, sambar, or tomato chutney.