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A savory South Indian pancake that's fluffy on the inside and crisp on the edges. Topped with finely chopped onions and a cracked egg, it's a hearty and protein-packed breakfast.
For 4 servings
Prepare the Batter (Requires overnight fermentation)
Prepare the Toppings
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A savory South Indian pancake that's fluffy on the inside and crisp on the edges. Topped with finely chopped onions and a cracked egg, it's a hearty and protein-packed breakfast.
This south_indian recipe takes 55 minutes to prepare and yields 4 servings. At 467.28 calories per serving with 21.35g of protein, it's a moderately challenging recipe perfect for breakfast or brunch or lunch.
Cook the Uthappam
Serve
For a vegetarian version, simply omit the egg. You can add other finely chopped vegetables like tomatoes (deseeded), capsicum, or grated carrots to the onion mixture.
After adding the onion topping, sprinkle a generous amount of Idli Podi (gunpowder) before drizzling with oil for an extra layer of spice and flavor.
For a kid-friendly, fusion version, sprinkle grated mozzarella or cheddar cheese over the egg before covering it to cook. Omit the green chilies if desired.
For a healthier alternative, prepare the batter using a mix of millets like foxtail or kodo millet instead of rice.
The combination of urad dal and eggs provides a high-quality protein boost, essential for muscle repair, growth, and overall body function.
The fermentation process of the batter creates beneficial probiotics, which improve digestion, enhance nutrient absorption, and support a healthy gut microbiome.
The complex carbohydrates from rice and dal release energy slowly, preventing blood sugar spikes and keeping you feeling full and energized for hours.
Eggs are a natural source of Vitamin D, B12, and choline, while onions provide antioxidants. This dish contributes to better immunity and brain health.
One serving, which consists of two Egg Onion Uthappams, contains approximately 650-700 calories, making it a very substantial and filling meal. The calories come from the rice and dal batter, eggs, and oil used for cooking.
Yes, it is a well-balanced and nutritious meal. The fermented batter is good for gut health, the combination of dal and rice provides complete protein, and the egg adds high-quality protein, vitamins, and minerals. It's a great source of energy and keeps you full for longer.
Absolutely! Using store-bought batter is a great time-saver. Ensure it is fresh and well-fermented. If the batter is very thick, you may need to add a little water to get the right consistency for uthappam, which should be pourable but not runny.
It's best to store only the leftover batter, not the cooked uthappams. The batter can be refrigerated in an airtight container for up to 3-4 days. Cooked uthappams can become soggy upon reheating. If you must store them, refrigerate and reheat on a tawa until crisp.
This usually happens for a few reasons: the tawa (pan) is not hot enough before you pour the batter, it's not well-seasoned (especially if it's cast-iron), or you haven't used enough oil. Ensure the tawa is properly heated and lightly greased before making each uthappam.
The 'egg' is central to this specific recipe, so it cannot be made vegan. However, you can easily make a delicious vegan Onion Uthappam by simply omitting the egg. All other ingredients in the batter and topping are plant-based.