Onion Uttapam topped with Red Chilly Flakes ~ Served with Coconut Ginger Chutney And Ginger Tea along with some Sliced Apple.….. Yumz .... Tummy Full And Healthy Breakfast ........
Uttapam is a very famous South Indian dosa item that is very famous all round the world. Onion and tomato uttapam is just a additional version to the same. Finley sliced onions and tomatoes are topped on the Uttapam a thick dosa with some finely chopped coriander leaves too if desired for the same. I have already posted onion, tomato, capsicum mini uttapam before, the batter remains the same with a little bit of variation with addition of some rava and toppings are also tweaked a bit.
For the Dosa :
Urad Dal : 1 cup
Rice : 3 cups
Fine Rava : 1/2 cup
Methi Seeds : 1 tsp
Onions : 2
Red Chilly Flakes : As required.
Salt to taste
Any edible oil.
Wash and soak 1 cup of urad dal in plenty of water for 5-6 hours. Also wash and soak 3 cups of ordinary rice with 1 tsp methi seeds in plenty of water separately for 5-6 hours. Remove, wash and let drain separately.
Grind the Urad dal to a fine batter with just about one cup of water. I use wet grinder method. You may grind in mixer grinder. Add more water only if necessary. Do not add much of water else the batter will become thin. Remove and put it in a vessel. Grind the rice to fine rava like texture along with the methi seeds. Remove and add to the urad dal batter. Mix the two ground paste together very well. Add salt to taste. The batter should be thick in consistency like that of Idly. Cover with a tight lid and leave aside near a warm place to ferment overnight or for 8-10 hours. The fermentation process defers from place to place. Where the weather is hot it may take lesser time and vice versa. Next morning or after 8-10 hours add in the ½ cup of thin rava (Chiroti rava) and mix well, adjust the consistency by adding in more water if necessary. Beat the batter well before removing the Uttapams. The batter is now completely ready to remove Uttapams.
Peel the skin off 2 large sized onion and slice them thinly lengthwise or into fine pieces (Whichever way you like) and keep aside ready.
Also Keep some red chilly flakes ready for sprinkling on top of the uttapam along with onions.
To make Onion Uttapam :
Heat a thick iron tava or a non stick tava, whichever you choose to smoking hot. Once it is hot sprinkle some water and wait for the bubbles that appear to go off. Do be careful, the water will be hot. Now lower the heat and add in ½ tsp of any edible oil and spread and wipe off the excess with a clean tissue paper. Now the tava is prepared for the removal of dosas.
Keep the heat low, pour 2 ladles of batter in the center of the pan and spread dosa evenly with circular motions with the back of a rounded spatula into a thick round dosa of about 6-8 inches in diameter. Put some drops of oil on the outer circular side of the cooking dosa.
Immediately sprinkle the onion slices on top of the dosa and a few red chilly flakes (Optional) evenly. You can also add spread some finely chopped green onions if you wish. Now press down the toppings with a flat dosa spatula. Now allow the dosa to cook on medium flame till evenly done and crispy on the bottom. Once the bottom side of the dosa is done add some drops of oil over the onions and flip over the dosa gently. Again press down ie put pressure evenly on the dosa with spatula so that the onions touch the tava properly to get the crispy fried texture. Remove the dosa and serve hot with chutney and sambar. I served with Coconut Ginger Chutney Only. You may choose any other dishes you prefer.
** For Coconut Ginger Chutney Recipe, Please follow the link given below ….