Name: Onion Uthappam recipe by Sudha Sridhar at BetterButter
Prep time: 1020 min
Cook time: 20 min
Total time: 1040 min
Yield: 4
Ingredients: Idli rice - 21/2 cups; Normal rice - 1/2 cup; Split black gram (without skin) (Urad dhuli) - 1/2 cup; Water for grinding the batter.; Salt - 1 tbsp; onion - 1; Green chillies - 3-4; Coriander leaves - 1/4 cup; Oil - 1/4 cup

ABOUT Onion Uthappam RECIPE

Open the fridge in any Tamilian household and 80% chances are that you'll find idli batter ;). It is the most convenient thing to have around as idlis, dosas and uthappams can be had at any time of the day or night. Here is the recipe which is actually a three in one as one batter can make all 3 forms... idli, dosa and uthappam.

Instructions

Wash and soak both varieties of rice together for 6 hours.
Wash and soak the split black gram (Urad dhuli) separately for 6 hours.
Grind the black gram (urad dhuli) first with as less water as possible. As you grind it you'll find the batter becoming white in colour and fluffy and soft to touch.
Grind the rice to a smooth batter adding enough water. Don't add too much water otherwise the batter will become thin and you'll not be able to make uthappams.
Mix together both the batters along with salt. Mix it thoroughly since the dal batter will be light and fluffy and the rice paste heavy.
Keep it covered in a warm place for it to ferment. In winters keep it in the room which the heater / Blower running else it will not ferment.
After about 8 hours the batter should have risen and fermented
Again mix the batter thoroughly and see if it is thick because for uthappam and idli the batter should be thick and for dosas it can be a little thinner.
Finely chop onions, green chillies and coriander leaves.
Heat a griddle or dosa tawa and pour a spoon of oil and spread it on the tawa.
When the tawa is medium hot pour a ladle of the batter and spread into a slightly thick circular dosa.
Sprinkle the finely chopped onions, green chillies and coriander.
Pour oil along the edges and when it is cooked on one side flip it and cook the other side too with a little more oil if required.
Serve hot with coconut chutney.

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