Onion Uttapam

🔥 Prep

• In a bowl, combine 500 ml dosa batter with 0.5 tsp salt and mix well.
• Peel and finely chop the 2 onions.
• Slit and finely chop the 2 green chilies.
• Roughly chop 2 tbsp fresh coriander leaves.
• Measure 4 tbsp oil, keeping it ready for cooking.

🔥 Cook

• 1. Heat a non-stick skillet or tawa over medium heat and add 1 tbsp of the measured oil.
• 2. Pour a ladleful (about 80‑100 ml) of the batter onto the hot skillet and spread gently to form a thick pancake (~1 cm thickness).
• 3. Sprinkle the chopped onions, green chilies, and coriander evenly over the top, then drizzle a little oil around the edges.
• 4. Cook for 2‑3 minutes until the bottom turns golden brown and the edges start to lift.
• 5. Flip the uttapam carefully using a spatula and cook the other side for 2 minutes over medium-low heat.
• 6. Drizzle the remaining oil (or a small amount) over the surface and cook for 30 seconds to crisp the top.
• 7. Transfer the cooked onion uttapam to a plate and repeat with the remaining batter, adding oil as needed.

🔥 Serve

• Serve the hot onion uttapam with coconut chutney and sambar on the side.
• Garnish with extra chopped coriander leaves if desired.
• Accompany with a wedge of lemon for a tangy kick.