Uthappam has loads of childhood memories. Every Friday evening/night tiffin was this Onion Uthappam back home. I would passionately wait for that Friday night when my mom used to make the tastiest uthappam for us. Though I was never able to come near the uthappam that my mom made because I use oil very sparingly, still that taste and smell linger in my mouth after years. In my early college days when I use to attend my maths tuition early in the morning, a hungry me would come home and while rest of household would eat idly as breakfast, I would make myself this tasty uthappam(spoilt Uh !!!!) and enjoy before i get into my routine study schedule. Then during my Bachelor's Degree, I use to end my Friday fasting with my grand mother's uthappam in the night with either raw onion chutney or coconut roasted gram chutney.
Uthappam though a Tamil word but equally recognized in Telugu and in almost all South Indian restaurants this is a tiffin item in the menu. Mostly consumed for breakfast or dinner. Usually in every South Indian home the left over idly batter is use to make Uthappam for the next meal. Again whether using rice or rice rava to make idli, Uthappam can be made with either of the idli batters. Also either the chopped onions, green chillies and other spices can either be spread on the flattened batter or can be mixed earlier in the batter itself, depending on one's preference.
Whats needed :
2- 3 cups Idli Batter
2 medium size chopped Onions
5 -6 Green Chillies minced
1 Tbsp cumin seeds (jeeragam/jeera)
Enough Oil & salt
Add around half cup of water to the idli batter to make it dilute and stir well
Heat the dosa tawa/non stick pan and grease it with a enough oil
Spread a big laddleful of uthappam batter in a circular shape with 1/3 inch thick on the heated tawa/pan
Add some cut onions, green chillies, cumin seeds from the centre towards the edges.
Cover and cook on medium heat.
Remove lid to check if the base is golden brown, flip onto the other side and cook till onions are done and the uthappam is cooked.
Serve hot with Raw Onion, ginger or Coconut chutney.