Traditional thick dosa sprinkled with spicy lentil powder and stuffed with onion masala.
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In a small bowl, mix the chopped onions, green chilies, ginger, coriander leaves, and salt to create the masala topping.
Heat a non-stick or cast-iron tawa (griddle) over medium heat and lightly grease it with a few drops of oil.
Pour a large ladleful of dosa batter onto the center of the tawa and spread it slightly to form a thick pancake; do not make it thin like a dosa.
Immediately sprinkle a generous handful of the onion masala mixture evenly over the top of the wet batter.
Sprinkle 1 tablespoon of Gunpowder (Podi) over the onion layer and drizzle a teaspoon of oil or ghee around the edges.
Gently press the toppings into the batter with a spatula so they stick, then cover with a lid and cook for 2 minutes on medium-low heat.
Once the bottom is golden brown and the top is set, flip the uttapam carefully and cook for 1 minute to caramelize the onions.
Flip back to the original side and serve hot with coconut chutney or sambar.
