Onion Uttapam with Kodi Guddu Porutu

Prepare the Batter

• Take the 4 cups of dosa batter in a large bowl. If it's refrigerated, allow it to sit at room temperature for 20-30 minutes.
• The ideal consistency is thick but pourable, like pancake batter. If too thick, add 1-2 tablespoons of water at a time to adjust.
• Add 1/2 tsp of salt (or to taste) and mix well. Many store-bought batters are already salted, so taste first.

Heat the Tawa and Cook the Uttapam

• Place a non-stick tawa or a well-seasoned cast-iron skillet over medium heat. To check if it's ready, sprinkle a few drops of water; they should sizzle and evaporate immediately.
• Lightly grease the tawa with about 1/2 teaspoon of oil.
• Pour a ladleful of batter (about 1/2 cup) onto the center of the hot tawa. Do not spread it thin like a dosa; gently spread it into a thick circle, about 5-6 inches in diameter.
• Immediately sprinkle a generous amount of the prepared onion topping mixture evenly over the batter.

Cook and Flip

• Using a flat spatula, gently press the toppings into the wet batter to help them adhere.
• Drizzle about 1 teaspoon of oil around the edges and a little on top of the uttapam.
• Cover with a lid and cook on medium heat for 2-3 minutes, until the bottom is golden brown and the top surface appears set.
• Carefully slide the spatula underneath and flip the uttapam.
• Cook the other side for another 1-2 minutes, until the onions are slightly caramelized and have light golden-brown spots.

Serve

• Remove the uttapam from the tawa and place it on a serving plate.
• Repeat the process with the remaining batter and toppings, greasing the tawa lightly before each one.
• Serve the Onion Uttapams immediately while hot with coconut chutney, tomato chutney, or sambar.

Scramble the Eggs

• Reduce the heat to medium-low. Pour the whisked egg mixture into the pan over the onions.
• Let the eggs cook undisturbed for about 45-60 seconds, until the edges begin to set.
• Using a spatula, gently push the cooked eggs from the edges toward the center, creating large, soft curds.
• Continue this gentle pushing and folding motion for 2-3 minutes until the eggs are about 90% cooked. They should still look slightly moist and glossy.

Garnish and Serve

• Turn off the heat. The residual heat will finish cooking the eggs.
• Sprinkle the 2 tbsp of chopped coriander leaves over the top and give it a final gentle mix.
• Serve immediately hot with steamed rice, roti, or toasted bread.