Onion Uttapam

🛒 Ingredients

• Idli Rice 38 g · 135 kcal
• Urad Dal 13 g · 43 kcal
• Fenugreek Seeds 1 g · 2 kcal
• Onion 70 g · 28 kcal
• Green Chilies 5 g · 2 kcal
• Fresh Coriander Leaves 5 g · 1 kcal
• Vegetable Oil 9 g · 83 kcal

👨‍🍳 Instructions

1. Rinse idli rice, urad dal, and fenugreek seeds separately. Soak them in sufficient water: rice for 4-5 hours, urad dal and fenugreek seeds together for 2-3 hours.
2. Drain the soaked ingredients. First, grind the urad dal and fenugreek seeds with a little water until smooth and fluffy. Then, grind the rice with water to a slightly coarse batter.
3. Combine both batters in a large bowl, add salt, and mix well with your hands to incorporate air. Cover and let it ferment in a warm place for 8-12 hours, or until it doubles in volume and becomes airy.
4. Once the batter is fermented, gently stir it without deflating too much. Heat a non-stick tawa (griddle) over medium heat and lightly grease it with oil.
5. Pour a ladleful of batter onto the hot tawa, spreading it slightly to form a thick pancake. Immediately sprinkle chopped onions, green chilies, and coriander leaves evenly over the top.
6. Drizzle a little vegetable oil around the edges and over the uttapam. Cook for 2-3 minutes on medium heat until the bottom is golden brown and crispy, then carefully flip and cook for another 1-2 minutes until toppings are softened.
7. Serve hot immediately with coconut chutney and sambar.