Onion Dosa/Onion Uthappam/Vengaya Uthappam is a healthy and tasty food item from down south India. It’s had mainly for breakfast but makes for a pretty good snack too. The mix of slight sourness from the dosa batter, the sweetness from caramelized onion and the spiciness from the green chilli is quiet mouthwatering and tempting. In South India, the dish is generally served with thick coconut chutney tampered with mustard seeds and curry leaves or Sagu, a curry made with turnip and coconut. At times Samabar is also used. Without further ado, lets jump in
Details about Onion Dosa/Onion Uthappam:
Dish: Onion Dosa/ Onion Uthappam
Served as: Main Course
Vegetarian/Non-vegetarian: Vegetarian
Preparation Time: 10 minutes
Ingredients Required For Onion Dosa/Onion Uthappam:
- Dosa Batter: 1 cup
- Chopped Onion: 1 cup
- Grated carrot: 1/4th cup
- Green Chillies: 3-4 Chopped
- Ghee: 3-4 table spoon
- Coriander: 1/4 cup chopped
Method to make:
- Mix the onion, carrot, chilli, coriander together. This is onion premix
- Heat the dosa pan/ tawa at high heat (I normally prefer a cast iron pan due to its benefits)
- Spread about 1/2 teaspoon of ghee on it
- Once the pan/tawa is heated up pour a ladle full of dosa batter on to it.
- Take a fist full of onion premix and top it on the batter. With light hands, spread the batter and premix so that you would have medium sized base
- Add ghee around the dosa and on top of it. Cover with a cover and let it cook in low-medium heat for 1-2 minutes
- Now, flip the dosa over and let it cook on the other side for about 2 minutes. Let the flame be at medium for a minute and high for another minute till the onion caramelises
- Serve hot with coconut chutney/sambar/sagu
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