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Monday, July 04, 2022

Onion Uthappam with Kara Chutney | Traditional Uttappam (YouTube #shorts)

Friends, which is your favourite dosa recipe?? We all have different tastes here at home. Kids love ghee roast, H loves masala dosa and me love uthappams and onion uthappam being my favourite. Though we all have different favourites, but all dosa recipes are welcome in one or the other forms when it is made. So, I keep trying out different dosa varieties.
 
Onion Uthappam, nothing fancy and is a very simple uthappam. The lightly caramelized onion slices in between the dosa batter really brings out the sweet, tasty flavour. I always order onion uthappam if we are eating out at hotels, whereas all others select their favourites. Kara chutney was something new that I tried with onion uthappam, as I always pair uthappam with tomato chutney or kunjulli chutney. The best part of trying out kara chutney is that it gets ready in minutes and everything is added raw, no sautéing. I feel those of you who can enjoy the raw flavours of onions should only give this a try. To us, this chutney was fine, and we didn't much notice the raw favours and totally enjoyed with uthappam. I have shared the Youtube #shorts link of making uthappam. Hope you enjoy and try it out !!



Preparation time ~ 10 minutes
Cooking time ~ 15 minutes
Author ~ Julie
Serves ~ 7-8 uthappam & small bowl chutney 
 Ingredients
for onion uthappam
onion 2 cups fine chopped
coriander leaves, one handful chopped
green chillies 2 fine chopped
salt to taste
gingelly oil 2 tbsp

for kara chutney
coconut grated 1/4 cup
onion 1 medium-sized roughly  chopped
tamarind amla size
dry red chillies 4-5
jaggery, a small piece
salt to taste

for tempering chutney
oil 1 tbsp
curry leaves, a sprig
uzhunnu parippu/ urad dal 1 tsp
mustard seeds 1 tsp


Method
FOR ONION UTHAPPAM
  • Ferment the dosa batter as given in this recipe. Add salt once fermented.
  • Chop the onions, coriander leaves and green chillies. Mix and keep aside.
  • Heat a griddle and add the dosa batter. The batter should be a little looser than idli batter, but not very thin for making uthappam. Don't spread the batter very thin and spread only like making set dosa.
  • Add the chopped veggie mix. Add a tsp of oil on top and press the onions using a spatula.
  • When the sides look cooked, try flipping the uthappam, other side. I personally love flipping the uthappam as I love the caramelized onion flavour. But if you like the onions without caramelizing, then you should put a lid once the uthappam is cooking and remove as soon as the base looks cooked (no need to flip).
  • Serve warm with chutney. We had with kara chutney.


FOR KARA CHUTNEY
  • Add the grated coconut, tamarind, onion, jaggery, salt, dry red chillies and grind to a smooth paste without adding water as onion gives out water.
  • Heat a pan and add oil. Splutter mustard seeds, add urad dal and finally curry leaves. Pour over chutney. 
  • The chutney should be slightly thick for best taste and not watery.



NOTES
* I have already shared the recipe of making idli- dosa batter in a mixer. Here is the link.
* Adding green chillies in uthappam is optional, as few people don't like biting chillies. In that case, omit adding. You can add idli milagu podi.
* Add hot chillies along with kashmiri chilli for more spice. I generally add only dry kashmiri chilli, you can alter as per tastes.
 
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