Egg Onion Uthappam

Instructions

1. 1

   Prepare the Batter (Requires overnight fermentation)

   • Rinse the idli rice and urad dal separately in water 3-4 times. In separate bowls, soak the rice, and the urad dal with fenugreek seeds, in ample water for at least 6 hours.
   • Soak the poha in a small bowl of water for 30 minutes before you plan to grind.
   • Drain the water from the urad dal and grind it in a wet grinder or high-speed blender to a very smooth, fluffy paste. Add about 1 cup of cold water intermittently while grinding. Transfer the paste to a large bowl.
   • Next, drain the rice and poha. Grind them together to a slightly coarse, semolina-like texture, adding the remaining 1 cup of water as needed. Add this to the urad dal paste.
   • Add 1.5 tsp of salt to the batter. Mix everything thoroughly with your clean hands for 2-3 minutes. The warmth from your hands aids fermentation.
   • Cover the bowl with a lid (not airtight) and place it in a warm, dark place to ferment for 8 to 12 hours, or until the batter has doubled in volume and has a pleasant sour aroma.
2. 2

   Prepare the Toppings

   • In a medium bowl, combine the finely chopped onion, green chili, and coriander leaves.
   • Add the remaining 1/4 tsp of salt and the black pepper powder to this mixture and toss well. This ensures the topping is seasoned evenly. Keep aside.
3. 3

   Cook the Uthappam

   • Gently stir the fermented batter once or twice. Do not overmix, as this will deflate the air pockets.
   • Heat a cast-iron or non-stick tawa over medium heat. Sprinkle a few drops of water; if they sizzle and evaporate immediately, the tawa is ready. Reduce the heat to low-medium.
   • Pour a large ladleful (about 1/2 cup) of batter onto the center of the tawa. Do not spread it thin like a dosa; gently nudge it into a thick circle about 6 inches in diameter.
   • Immediately sprinkle a generous amount (about 2-3 tbsp) of the prepared onion mixture over the wet batter.
   • Crack one egg directly onto the center of the uthappam. Using a fork, gently break the yolk and spread the egg evenly over the surface of the uthappam.
   • Drizzle about 1/2 tsp of oil around the edges and a little on top of the egg.
   • Cover with a lid and cook for 2-3 minutes on low-medium heat, until the egg on top is mostly set and the bottom is golden and crisp.
   • Carefully slide a spatula underneath and flip the uthappam. Cook on the other side for 1-2 minutes until the egg is fully cooked and the onions are lightly caramelized.
   • Repeat the process for the remaining batter and toppings.
4. 4

   Serve

   • Transfer the hot Egg Onion Uthappam to a serving plate.
   • Serve immediately with your choice of accompaniments like coconut chutney, tomato chutney, or sambar.