Recipe – Onion Uttapam / Pyaaz Uttapa

Aviary Photo_131519596573166607

Prep time: 10-12 hours

Cook Time: 30 minutes

Serves: 8 uttapams


For the batter:

  • Urad Dal (white lentils): 1/2 Cup
  • Rice: 2 Cups
  • Methi (Fenugreek) seeds: ½ Teaspoon
  • Salt: 1 ½ Teaspoon or to taste
  • Cooked plain rice or soaked poha: 1/4 cup
  • Water: As required

For the Masala:

  • Onion: 1 medium, chopped
  • Green chili: 1, finely chopped
  • Coriander leaves: 1 tablespoon


For the batter:

  • Wash dal and rice 2-3 times. Soak the mix in water with methi seeds. Soak it for 5-6 hours or overnight.
  • Drain the water, add soaked poha or cooked rice to the mix and grind the mixture to a smooth paste. Not too thick, not too thin paste. Add little water while grinding if required.
  • Transfer the batter to a bowl, cover it and let it ferment for another 5-6 hours or overnight. The batter will increase in volume.

For the Uttapam:

  • Add salt in the uttapam batter. Adjust water to make a semi-thick dropping consistency batter. Mix well.
  • Heat a tawa in high flame, pour 1 ladle full of batter and spread evenly to a 4-inch diameter circle. Drizzle little oil over it. Spread little onion, green chili and coriander leaves on top of the uttapam evenly and press with a spatula, so it gets stick on the surface. Cover the pan and cook in medium heat. Flip it carefully after 1 minute and drizzle some oil. Roast both sides until light brown.
  • Serve hot with chutney.



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