Friday, December 9, 2011

Uthappa (Dosa with Onion Toppings)

Uthappa is a very delicious dosa which has a soft texture along with the crunch of onion. This dosa comes to rescue for the working women who prefer to do a big batch of dosa batter. Instead of making the same plain dosa everyday- the batter can be used to make uthappa or appo. In this way you will not get bored with the same dosa.
I got this recipe from a cook book written by Jaya V Shenoy. I had a little doubt about the taste when she had mentioned to add ginger along with onion. When I made it, trust me it tasted so good. You needn't go to a restaurant to have Uthappam. Equally delicious dosas can be made at home. Enjoy!!


For the Batter:
  • Rice- 1 cup
  • Split black gram/Urad dal-1/2 cup
  • Cooked rice- Fistful (Optional)
  • Salt- To taste
  • Oil/butter- For Frying (optional)
For Toppings:
  • Onion- As required
  • Coriander leaves/Cilantro- 7-9 Sprigs
  • Ginger- 1/2 inch
  • Green chillies- 4-5
For the toppings you can also try adding carrot, cabbage, capsicum (bell pepper), beans etc (All should be chopped as fine as possible)


Soak the rice and urad dal for 2-3 hours. Grind them together along with cooked rice, to a fine consistency. Add water as required. The batter should be medium thick. Keep this batter 8-10 hours, for fermentation. Once it is fermented add salt and mix well. Batter is ready.

For Topping- Finely chop onion, coriander leaves, ginger and green chillies. Mix them together in a bowl.

Now pour a ladel full of batter on the heated pan (You can also add more batter to make it more thick). Spread a little bit. Then spread the chopped onion mixture on the surface of the dosa (I like lot of chopped onions on the surface). Add oil, if preferred. Close it with a lid (flame should be medium).

Let it fry until the base of the dosa turns golden brown and the batter on the surface should look completely cooked (in presence of steam). Then fry the dosa on the other side until it turns light brown. Uthappa is ready!!

Serve it hot with coconut chutney. Above measurement serves 3-4 people.

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