Onion Uttappam

As a kid, I never order South Indian when we go out as we get it more tastier at home… Now if I have to order one, then my choice has always been (even now) onion uttappam.. And I always tell – extra onions!!! Yeah me crazy with onions and this uttappam is super yummy!!! This is served as a breakfast in many homes in Southern India.. You can add more delicious things like coriander leaves, curry leaves, green chili, carrot etc… Oh yeah that will also be yummm…

Ingredients

Parboiled Rice - 3 cups
Urad Dal / Ulutham Parupu - 1 cup
Fenugreek Seeds - 1 tea spoon
Salt - 1 1/2 tea spoons
Onion - 2 cups (chopped)

Method

Soak the dal with fenugreek seeds in a bowl and rice in another bowl for around 4 hours
First grind the urad dal and fenugreek seeds to a batter
Remove the batter and now grind the rice
Add salt and mix both the batter well
Now keep in the tall vessel and allow it to ferment for around 8 hours or overnight
When it is fermenting it will rise a lot, so make sure you have enough space in the vessel
Now keep the batter in the fridge until use
When going to make the uttappam, keep the batter out from fridge 30 minutes before.
Heat a tawa and add 1/2 tea spoon oil
Mix onions to the batter
Pour a cup of batter and lightly spread it. uttappam is generally on the thicker side
Cook on medium heat and flip when one side is cooked and add another 1/2 tea spoon oil
Cook until the other side is also done..
Serve hot with chutney, milagai podi and samabar!!

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