Onion And Podi Uttapam
A savory South Indian fermented rice and lentil pancake topped with crunchy onions and spicy gunpowder spice mix.
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Ingredients
- 3 cups Fermented Idli/Dosa Batter
- 2 medium Red Onions, finely chopped
- 4 tablespoons Milagai Podi (Gunpowder Spice Mix)
- 2 pieces Green Chilies, minced(optional)
- 1/4 cup Fresh Cilantro, chopped
- 4 tablespoons Gingelly Oil (Sesame Oil) or Ghee
- 1/2 teaspoon Salt
- 10 leaves Curry Leaves, torn(optional)
Instructions
- 1
Whisk the fermented batter with a little salt and water if needed to reach a thick, pourable consistency.
- 2
Heat a non-stick or cast-iron tawa (griddle) over medium heat and lightly grease it with oil.
- 3
Pour a ladleful of batter onto the center of the tawa and spread it slightly to form a thick pancake; do not make it thin like a dosa.
- 4
Immediately sprinkle a generous handful of chopped onions, green chilies, and cilantro over the wet batter.
- 5
Dust 1 tablespoon of Milagai Podi evenly over the toppings and press down gently with a spatula so they stick to the batter.
- 6
Drizzle a teaspoon of oil or ghee around the edges and on top of the uttapam.
- 7
Cover with a lid and cook for 2-3 minutes until the base is golden brown and the top looks set.
- 8
Flip carefully and cook the onion side for 1 minute to caramelize the onions, then serve hot with coconut chutney.
Nutrition per Serving
285
Calories
6g
Protein
42g
Carbs
11g
Fat
4g
Fiber
3g
Sugar
620mg
Sodium
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