Onion uttapam / vengaya uttapam is a very tasty South Indian dish made with idli dosa batter. It is a very popular South Indian breakfast dish. It is a variation to the normal uttapam and tastes great with roasted onion on top of it. Onion uttapam is very popular throughout the South and is available in all restaurants.
I make onion uttapam very often as it is my husband’s favourite. Most of the time, I use idli batter for making onion uttapam, as it will be more fluffy. Using idli batter for uttapam gives you more soft and spongy uttapam. I always have idli batter available in the refrigerator. But as the batter comes to an end, the softness of idli reduces. So I prefer making uttapam or kuzhi paniyaram on such days.
But when idli batter is not available, I also make use of dosa batter. But when you make onion uttapam with dosa batter, take care that the batter should not be thin. If the batter is thin, the batter will start flowing and you won’t be able to make thick uttapam.
Onion uttapam is also called as vengaya uttapam. Onion is called as vengayam in Tamil and hence the name vengaya uttapam.
The main difference between uttapam and dosa is that uttapam is thicker than the normal dosa. You can make a variety of uttapams like onion tomato uttapam, vegetable uttapam and so on. You can also sprinkle idli podi on top of the uttapam to make it more tasty.
While making onion uttapam, take care to cook it one low – medium flame till it gets cooked well. Uttapams are thicker than dosas, and hence it takes more time to get cooked. Otherwise, you will find that the middle portion remains uncooked. Moreover, in onion uttapam, the onion should also get roasted well. So cook in low flame till the onion gets roasted well.
Let us see how to make South Indian style onion uttapam (vengaya uttapam) recipe.
More South Indian recipes:
How to make onion uttapam with step by step pics
1. Finely chop onion, coriander leaves, keep aside. Slice shallots. Grate carrots.
2. Heat a tawa or dosa pan and grease it with oil. For greasing tawa, cut the head part of onion, dip it in oil and then grease the tawa. This will prevent uttapam or dosa from sticking to the bottom of the pan.
3. Let the tawa get heated well, but it should not be smoky. Once the tawa is heated well, then reduce the flame, and pour a ladleful of batter on to the hot tawa. Gently spread it, but don’t make it thin. Uttapam should be thick unlike normal dosa.
4. Drizzle a teaspoon of oil around the edges. Sprinkle onion, shallots, coriander leaves and carrots on top of it and drizzle one more teaspoon of oil around the edges. Wait till the base becomes golden brown in color.
5. Then gently, flip the uttapam to the other side. Drizzle little oil on top. Let it cook on the other side for 2 minutes or until the onion becomes golden brown.
6. Serve onion uttapam hot with chutney and sambar.
Onion uttapam recipe below:
- idli / dosa batter -2 cups
- onion - 2 (large)
- shallots - ½ cup
- carrots - 1 - 2 tablespoon
- coriander leaves - 2 tablespoon (finely chopped)
- green chili - 1 (chopped)
- oil / ghee - 1 - 2 teaspoon per dosa
- Finely chop onion and coriander leaves. Grate carrots, and slice shallots. Keep aside.
- Heat a tawa or a dosa pan. Grease it with oil.
- Once the tawa is heated well, reduce the flame, pour one ladleful of batter onto the hot tawa.
- Spread it slightly in circular motion. Don't make it thin. Uttapam should be thick.
- Sprinkle the chopped onions, grated carrots, coriander leaves and shallots on top of it.
- Drizzle oil around the edges.
- Once the base becomes golden brown in color, slowly, flip it to the other side.
- Drizzle oil top.
- Cook for 2 minutes on low flame or until onion becomes golden brown and crisp.
- Onion uttapam is ready. Serve it with chutney and sambar.