South Indian food is the best for breakfast. I know you would agree!
Hold on my North Indian friends, I am not choosing Dosas over Cheela or Idli over Poori. I love my side of food to bits. But I cant have them everyday especially the days I am working. I need something which is filling, easy and quick to make and yet healthy and delicious. South Indian food (most of it) fits the bill just right.
Of course, if you stuff 10 idlis in the morning along with bowlfuls of chutney or sambhar, THAT wouldn’t be termed healthy, right! But eating as per your appetite, fuels into you enough energy to survive at least half of the day. Plus, it has good amount of protein and essential fats to keep the metabolism up.
Anyway, I was game where it says tasty. Ha!
Like this Uttapam. Such a wonderful way to use up the leftover Dosa batter. The slightly soured up Idli-dosa batter tastes just awesome in uttapams. You can make it using the fresh batter too, but my South Indian friends vouch for the sour taste so I would go with that.
Out of all the varieties, Onion uttapam has always been my favourite. Long before than I know its even a recipe. I just liked the crunch of onions embedded into the soft uttapams.
The only thing I have experienced and I would share it with you, is the use of oil in uttapams. I wouldn’t use Olive oil or Mustard oil to make Uttapams. Mostly I use ghee, but if you are watching weight or avoiding dairy, I recommend using Sesame oil, Peanut oil or coconut oil. This would help to bring in the actual taste of this dish.
Another tip is that- The consistency of the batter plays a key role in the taste and texture of the uttapam. If the batter is too thick or stirred too much or it is the last batch of the remaining batter, then uttapam might turn hard and not soft, golden and crisp.
I have used Flaxseed and curry leaves podi (dry chutney) to be served with this, in the photos. Shall post the recipe for that soon.
Also read the notes in the recipe to get the perfect crispy uttapams.
So here is a quick recipe for Onion uttapam for you. And for my North Indian friends, I love our Aloo parathas equally. Actually more than Uttapam :- )
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Nutritional info-> this is a vegan and gluten free recipe. Good source of fats, protein and essential minerals.
South Indian Onion Uttapam | Under 15 minute breakfast recipe
Use the idli batter without stirring much, that would give you soft, spongy and crisp uttapams.
Do not mix onions into the batter, rather top them over the uttapam immediately after you pour and spread the batter onto the tawa. If you wait for like half a minute, the batter will start cooking up and the onions wont immerse properly.
Keep the flame at low while cooking the Uttapam. You might turn it a bit high after each uttapam and once the tawa is hot enough, turn it back to low.
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