I rarely make this uttapams at home as kids prefer crispy dosas , but me and my hubby like uttapma especially with the addition of onions in that. Whenever we go to murugan idli kadai ( A restaurant originally from Madurai famous for idlis) we order this small onion uttapams and long time i wanted to try this at home. Whenever i have dosa batter in hand i run out of shallots and the vice versa. This time i had every thing in hand and can’t wait to try this out.
I had a few small doubts regarding this recipe which i got clarified with one of the chef during my recent visit to the restaurant.
|DOSA BATTER||1/2 CUP|
|SHALLOTS | SMALL ONION| CHINNA VENGAYAM||15 – 20 NO|
- Peel the skin of the onions and thinly slice the onions. Do not chop then finely.
- Add a pinch of salt to the sliced onions and keep it aside. This yielded roughly 3/4 cup of onions.
- Heat a dosa griddle and when it becomes hot, keep the flame to medium and pour a laddle full of batter to make a small circle.
- Smear a handful of sliced onions which should cover the entire circle.
- Add a tblsp of oil .
- When it partially cooked , just flip the uttapam carefully .
- Gently pat the uttapam with a the stick which we use to flip the dosa (dosa tiruppi).
- This will help the onions to get infused into the dosa and no onions will come out.
- Keep this in a medium flame for a minute and smear oil .
- If adding butter add at this stage.
- Serve hot with your favourite side dish.
- The batter which i used here is the same one which i used for kuzhi paniyaram.
- No need to saute the onions but if you want you can do so.
- Do not add onion in the batter also , as this will not give a perfect shape or taste to the uttapams.
- Always serve this hot and ensure that the onins should cover the entire dosa.
- Do not make this too thick , as there are chances of getting uncooked in the center part.
- You can also smear a tsp of idli milagai podi after adding onions.