Egg Onion Uthappam
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
4 steps. 25 minutes total.
- 1
Step 1
- a.Prepare the Batter (Requires overnight fermentation)
- b.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.
- c.Soak the poha in a small bowl of water for 30 minutes before you plan to grind.
- d.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.
- e.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.
- f.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.
- g.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
Step 2
- a.Prepare the Toppings
- b.In a medium bowl, combine the finely chopped onion, green chili, and coriander leaves.
- c.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
Step 3
- a.Cook the Uthappam
- b.Gently stir the fermented batter once or twice. Do not overmix, as this will deflate the air pockets.
- c.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.
- d.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.
- e.Immediately sprinkle a generous amount (about 2-3 tbsp) of the prepared onion mixture over the wet batter.
- f.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.
- g.Drizzle about 1/2 tsp of oil around the edges and a little on top of the egg.
- h.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.
- i.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.
- j.Repeat the process for the remaining batter and toppings.
- 4
Step 4
- a.Serve
- b.Transfer the hot Egg Onion Uthappam to a serving plate.
- c.Serve immediately with your choice of accompaniments like coconut chutney, tomato chutney, or sambar.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For a fluffier batter, use cold water while grinding. This prevents the grinder from overheating and affecting the dal's texture.
- 2The key to a good uthappam is a well-fermented batter. If you live in a cold climate, place the batter in a preheated (and turned off) oven with the light on to provide a warm environment.
- 3Use a well-seasoned cast-iron tawa for the best crispy texture and flavor. If using non-stick, ensure it's heated properly before pouring the batter.
- 4Cook on low to medium heat to ensure the inside cooks through and the egg on top sets properly without burning the bottom.
- 5Don't press down on the uthappam after flipping, as this will make it dense instead of spongy.
Adapt it for your goals.
Vegetable Uthappam
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.
Spicy Podi UthappamSpicy Podi Uthappam
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.
Cheese UthappamCheese Uthappam
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.
Millet BatterMillet Batter
For a healthier alternative, prepare the batter using a mix of millets like foxtail or kodo millet instead of rice.
Why this is on our healthy list.
Excellent Source of Protein
The combination of urad dal and eggs provides a high-quality protein boost, essential for muscle repair, growth, and overall body function.
Promotes Gut Health
The fermentation process of the batter creates beneficial probiotics, which improve digestion, enhance nutrient absorption, and support a healthy gut microbiome.
Provides Sustained Energy
The complex carbohydrates from rice and dal release energy slowly, preventing blood sugar spikes and keeping you feeling full and energized for hours.
Rich in Vitamins and Minerals
Eggs are a natural source of Vitamin D, B12, and choline, while onions provide antioxidants. This dish contributes to better immunity and brain health.
Frequently asked questions
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.