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A savory South Indian pancake made from a fermented rice and lentil batter, generously topped with finely chopped onions, green chilies, and fresh herbs. Featuring a delightfully soft and spongy center with perfectly crisp edges, it's a wholesome and popular choice for breakfast, brunch, or a light meal.
For 4 servings
Prepare the Topping Mixture
Prepare the Batter
Heat the Tawa and Cook the Uttapam
A savory South Indian pancake made from a fermented rice and lentil batter, generously topped with finely chopped onions, green chilies, and fresh herbs. Featuring a delightfully soft and spongy center with perfectly crisp edges, it's a wholesome and popular choice for breakfast, brunch, or a light meal.
This south_indian recipe takes 40 minutes to prepare and yields 4 servings. At 472.88 calories per serving with 10.29g of protein, it's a beginner-friendly recipe perfect for breakfast or brunch or lunch or snack.
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Cook and Flip
Serve
Add a mix of finely chopped tomatoes (deseeded), bell peppers, and grated carrots to the onion topping for a colorful and nutritious twist.
For a kid-friendly version, sprinkle a tablespoon of grated mozzarella or cheddar cheese over the toppings before flipping. Cook until the cheese is melted and bubbly.
After spreading the batter, sprinkle a generous amount of idli podi (gunpowder) before adding the onion topping for an extra layer of spice and flavor.
Add crumbled or finely grated paneer to the onion mixture for a protein-packed and delicious variation.
The fermented batter is a natural source of probiotics, which are beneficial bacteria that promote a healthy gut microbiome, improve digestion, and enhance nutrient absorption.
Made from a combination of rice and lentils (urad dal), uttapam provides a good amount of plant-based protein, which is essential for muscle repair and overall body function.
Onions are packed with antioxidants like quercetin, which help combat inflammation and protect the body against damage from free radicals.
The complex carbohydrates from rice and lentils provide a steady release of energy, making it an excellent breakfast or lunch option to keep you full and energized.
A single Onion Uttapam (approximately 155g) contains around 200-250 calories, depending on the amount of oil used and the thickness of the uttapam. It's a balanced meal with carbohydrates, protein, and fiber.
Yes, Onion Uttapam is a healthy dish. The batter is made from fermented rice and lentils, making it a good source of protein and gut-friendly probiotics. Onions provide fiber and antioxidants. To keep it healthy, use minimal oil for cooking.
While traditional uttapam relies on fermentation for its signature sour taste and spongy texture, you can make a quick version using a mix of semolina (rava), yogurt, and a leavening agent like fruit salt (Eno). However, the flavor and texture will differ.
Sticking usually happens if the tawa is not hot enough or not well-seasoned. Ensure the tawa is medium-hot before pouring the batter (water drops should sizzle). If using a cast-iron tawa, make sure it's well-seasoned. Greasing it lightly with oil before each uttapam also helps.
Leftover uttapams can be stored in an airtight container in the refrigerator for up to 2 days. Reheat them on a tawa. The dosa batter can be refrigerated for up to 4-5 days. Do not freeze the batter as it can affect its texture.
This recipe goes great with these complete meals
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