Onion Uttapam
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How to Make Onion Uttapam (Traditional & Healthy Version)
Onion Uttapam is a beloved South Indian snack, celebrated for its soft, fluffy texture and vibrant toppings. Originating from Tamil Nadu, this dish is a staple in households and eateries across India. Uttapam is often described as a savory pancake, made from a fermented rice and urad dal (split black gram) batter, and generously topped with onions and sometimes other vegetables. The fermentation process not only enhances the flavor but also makes it easy to digest. The taste of Onion Uttapam is a delightful combination of light tanginess from the batter, sweetness from caramelized onions, and a hint of heat from green chilies. Traditionally cooked on a tawa (griddle), it is crisp on the edges while remaining soft and wholesome in the center. Onion Uttapam is commonly enjoyed during breakfast or as a light meal, paired with coconut chutney and sambar. Its quick preparation and use of everyday ingredients make it a favorite during busy mornings and family gatherings. This dish is especially popular during festivals like Pongal and Navratri, adding a festive touch to the menu.
Ingredients(for 2 medium uttapams per person)
- 2 cups Dosa batter (fermented rice and urad dal batter) (Idli/dosa batter)
- 1 large Onion (finely chopped (pyaz))
- 1 Green chili (finely chopped (hari mirch)) - optional
- 2 tbsp Coriander leaves (finely chopped (dhaniya))
- 1 small Tomato (finely chopped (tamatar)) - optional
- 2 tbsp Carrot (grated (gajar), optional for extra nutrition) - optional
- to taste Salt (namak)
- 2 tsp Oil (preferably cold-pressed or filtered)
- a pinch Black pepper powder (kali mirch, optional) - optional
Instructions
- 1
Prepare all vegetables by finely chopping onions, green chili, tomatoes, and coriander leaves. Grate carrot if using. Set aside.
5 minutes
Soak onions in water for a minute to reduce sharpness.
- 2
If using homemade dosa batter, ensure it is well fermented and at room temperature. Add salt if not already added.
2 minutes
Fermented batter gives uttapam its signature tang.
- 3
Heat a non-stick tawa or cast iron griddle on medium flame. Lightly grease with a few drops of oil.
2 minutes
Use minimal oil for a healthier version.
- 4
Pour a ladleful of batter onto the tawa and gently spread to form a thick, round uttapam (about 6 inches wide).
1 minute
Do not spread too thin—uttapam should be thicker than dosa.
Why This Dish is Healthy
This healthy Onion Uttapam recipe is low in saturated fat and uses a high-fiber, fermented batter, which aids digestion and stabilizes blood sugar. The use of plenty of vegetables increases vitamin and mineral content while keeping calories in check. Using minimal oil and whole, fresh ingredients means you get maximum nutrition and flavor with fewer calories, making it perfect for weight loss, diabetes management, and overall wellness.
Onion Uttapam is a wholesome snack, rich in complex carbohydrates from fermented rice and protein from urad dal. Onions and vegetables add fiber, vitamins A and C, and antioxidants, supporting digestion and immunity. The fermentation process enhances bioavailability of nutrients and promotes gut health. Minimal oil keeps it light and suitable for heart-healthy diets. Each serving provides a balanced ratio of macros—carbs for energy, moderate protein, and very low fat—making it ideal for calorie-conscious individuals.
Pro Tips
- 💡Tip 1: Use well-fermented batter for the softest texture and best flavor.
- 💡Tip 2: Always chop vegetables finely for even cooking and better binding to the uttapam.
- 💡Tip 3: For extra nutrition, add a variety of finely chopped seasonal vegetables as toppings.
Storage & Serving
Best enjoyed fresh, but leftover uttapams can be stored in an airtight container in the refrigerator for up to 1 day. Reheat on a tawa before serving. Do not freeze.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 200.0 kcal |
