Onion Uthappam

When I was young, I never knew that uthappam was just a different variety of dosa. Whenever we went out to eat at a vegetarial restaurant, amma invariably ordered uthappam because of its soft and thick texture as opposed to my papery butter roast that came cone-shaped!

Of late, I have begun to enjoy the uthappams better (a sure sign I am getting older, I guess!) and I didn't have to think further to come up with an entry for this month's JFI - Onions hosted by Radhi's Kitchen.

Onion Uthappam

I used readymade batter for the dosa. To make the batter at home, take rice : urad dhal in 3 : 1 ratio, soak overnight (or atleast 5-6 hours) in water separately, grind separately and then mix together, adding salt. This batter should be kept covered for another 5 hours or so before you can start making the dosa.

Once the batter is ready, pour enough batter on a hot griddle and spread in a round, even shape. It should be thicker than the normal dosas. Then, lay finely chopped onions over the uthappam. Sprinkle some gingelly oil and turn to cook the other side.

I normall add fresh finely chopped cilantro leaves and red chillies too, but didn't get any this weekend and I was out of red chillies too. Do try the variation. The crunchy onion pieces that you come across while you eat is divine!

Serve hot with coconut chutney and sambhar.

These hot uthappams are being sent to Radhi's Kitchen to be party of her onion party in February.