Onion Uthappam

# Onion Uthappam Recipe: A Delicious Indian Delight at Mom’s Dosa

## Introduction/Description
Welcome to Mom’s Dosa in Cloverdale, where we celebrate the vibrant flavors of Indian cuisine! Today, we’re sharing a beloved recipe for **Onion Uthappam**, a savory South Indian pancake made from fermented rice and lentil batter, topped with fresh onions and spices. This dish is perfect for breakfast or a light meal, and it’s sure to delight anyone who loves Indian dishes. While we are excited to share this recipe, please note that it may not be identical to what we serve at **Mom’s Dosa**.

## Ingredients List
– **For the Batter:**
– 1 cup dosa rice or idli rice
– 1/4 cup urad dal (split black gram)
– 1/2 teaspoon fenugreek seeds (optional)
– 1/2 teaspoon salt (to taste)
– Water (as needed for soaking and grinding)

– **For the Topping:**
– 1 medium onion, finely chopped
– 1-2 green chilies, finely chopped (optional, for heat)
– Fresh coriander leaves (cilantro), chopped (optional)
– Oil or ghee for cooking

– **To Serve:**
– Coconut chutney
– Sambar (South Indian lentil stew)

## Instructions/Steps
1. **Soak the Ingredients:** Begin by soaking the dosa rice and urad dal (with fenugreek seeds, if using) in water for at least 6 hours or overnight.

2. **Grind the Batter:** Drain the soaked rice and dal, then grind them together in a blender with enough water to achieve a smooth and thick batter. Transfer to a bowl and mix in the salt. Cover and let it ferment in a warm place for about 8 hours or overnight, until the batter rises.

3. **Prepare for Cooking:** Once the batter is fermented, stir it gently. If it’s too thick, add a little water to reach the desired consistency.

4. **Heat the Pan:** Heat a non-stick skillet or tawa (griddle) over medium heat. Grease lightly with oil or ghee.

5. **Cook the Uthappam:** Pour a ladleful of the batter onto the hot pan and gently spread it into a thick circle. Sprinkle the chopped onions, green chilies, and coriander leaves on top.

6. **Flip and Cook:** Drizzle a little more oil or ghee around the edges. Cook for about 3-4 minutes, until the bottom is golden brown and the top is set. Flip the uthappam carefully and cook for another 2-3 minutes on the other side until golden.

7. **Serve Hot:** Repeat the process with the remaining batter, and serve the **Onion Uthappam** hot with coconut chutney and sambar!

## Cooking Time
– **Preparation Time:** 15 minutes (plus soaking and fermentation time)
– **Cooking Time:** 20-30 minutes for all uthappams
– **Total Time:** Approximately 8 hours (for soaking and fermenting) + 30 minutes (cooking)

## Serving Size
This recipe makes approximately 4-6 uthappams, serving 2-3 people based on portion size.

## Tips and Variations
– **Extra Flavor:** Feel free to add other toppings like grated carrots, bell peppers, or even cheese for a unique twist.
– **Fermentation Tips:** If you’re in a colder climate, placing the batter in an oven with the light on can help the fermentation process.
– **Make It Crispier:** For a crisper uthappam, spread the batter thinner and cook it a little longer.

### Disclaimer
This **Onion Uthappam recipe** is a reference and may not reflect the exact recipe followed at **Mom’s Dosa** in Cloverdale. We encourage you to visit us to experience the authentic taste and enjoy our wide range of delicious Indian dishes!

Join us at Mom’s Dosa for an unforgettable culinary experience celebrating the flavors of India!