Onion Uttapam

Ingredients

• 3 cups Idli/Dosa batter (fermented)
• 1 cup Red onions, finely chopped
• 2 pieces Green chilies, finely chopped
• 0.25 cup Fresh cilantro, chopped
• 1 teaspoon Ginger, finely minced(optional)
• 4 tablespoons Vegetable oil or Ghee
• 0.5 teaspoon Salt
• 0.5 teaspoon Cumin seeds(optional)
• 5 leaves Curry leaves, torn(optional)
• 1 tablespoon Butter(optional)

Instructions

1. 1

   In a mixing bowl, combine the chopped onions, green chilies, cilantro, ginger, and a pinch of salt to create the topping mixture.

2. 2

   Check the consistency of the fermented batter; it should be thick yet pourable. Add a little water if it is too dense.

3. 3

   Heat a non-stick tawa or griddle over medium heat and lightly grease it with a few drops of oil.

4. 4

   Pour a large ladleful of batter onto the center of the tawa, spreading it slightly into a thick circle (do not make it thin like a dosa).

5. 5

   Immediately sprinkle a generous handful of the onion topping mixture over the surface of the wet batter.

6. 6

   Drizzle a teaspoon of oil or ghee around the edges and gently press the onions down with a spatula so they stick to the batter.

7. 7

   Cover with a lid and cook for 2-3 minutes until the bottom is golden brown and the top looks set.

8. 8

   Flip the uttapam carefully and cook for another 1 minute on the onion side until the onions are slightly caramelized, then serve hot.