Uttapam, or oothappam in Tamil, is the thicker cousin of the dosa. In many homes it is made on the last day of a batch of batter, when it has turned sour and thick and will no longer spread thin. Onion uttapam is the classic version found on every darshini and tiffin centre menu across South India.
It is about the thickness of a pancake, soft and spongy inside with a golden, crisp base and a topping of onions that turn sweet and slightly charred where they touch the pan. The slight sourness of well-fermented batter is part of the appeal. It is eaten for breakfast or dinner with sambar and chutney.
At a glance
| Region | Tamil Nadu |
|---|---|
| Cuisine | Tamil |
| Diet | Vegan |
| Course | Breakfast |
| Prep time | 15 minutes |
| Cook time | 25 minutes |
| Total time | 40 minutes |
| Serves | 3 |
| Spice level | Mild |
| Difficulty | Easy |
| Gluten-free | Yes |
| Key ingredients | dosa batter / onion / green chillies / coriander |
Ingredients
For the batter
- 3 cups thick fermented dosa batter
- salt to taste
For the topping
- 2 medium onions, finely chopped
- 2 green chillies, finely chopped
- 1 inch ginger, finely chopped
- 3 tbsp chopped coriander leaves
- few curry leaves, chopped
- 1/4 tsp salt
- oil or ghee for cooking
Method
- Mix the onions, chillies, ginger, coriander, curry leaves and 1/4 tsp salt in a bowl. Keep aside.
- Check the batter: it should be thick and pourable, thicker than for plain dosa. Add salt if needed.
- Heat a cast-iron tawa on medium heat. Sprinkle a few drops of water; when they sizzle away immediately, wipe the tawa with an oiled onion half or cloth.
- Pour a ladle of batter in the centre and spread it gently in a circle about 15 cm wide and 1 cm thick. Do not spread thin.
- Immediately sprinkle 2-3 tbsp of the onion mix on top and press it lightly into the batter with the back of the ladle.
- Drizzle 1 tsp oil around the edges and over the top. Cover and cook on medium-low heat for 3-4 minutes until the top looks set and the base is golden brown.
- Flip carefully and cook the onion side for 2 minutes, pressing lightly, until the onions are browned in spots.
- Flip back, transfer to a plate and repeat. Lower the heat slightly between uttapams so the tawa does not overheat.
Tips
- Sour, 2-3 day old batter makes the softest and tastiest uttapam.
- Covering while cooking helps the thick centre cook through without burning the base.
- Grated carrot, chopped tomato or podi sprinkled on top are popular variations.
Serve with
Sambar, coconut chutney and tomato chutney, or a sprinkle of idli podi with gingelly oil.