Onion Uttapam
Crispy-edged Indian savory pancakes topped with caramelized onions and fresh herbs. Made from a simple fermented rice-and-lentil batter, uttapam comes together in 25 minutes and delivers restaurant-quality results at home.
- Total time
- 40 min
- Servings
- 2
- Calories
- 285
- Protein
- 6g
Ingredients
- ¾ cup rice, uncooked
- ¼ cup urad dal (split black gram), uncooked
- 2 whole onions, medium
- ½ inch piece ginger, fresh
- 1 whole green chili, optional
- 3 tablespoon fresh cilantro or parsley, chopped
- ¾ teaspoon salt
- 5 tablespoon vegetable oil
Instructions
- 1
Measure 0.75 cup rice and 0.25 cup urad dal into a bowl and rinse both separately under cold running water until the water runs clear, stirring gently with your fingers to remove dust and debris.
- 2
Soak the rinsed rice and urad dal together in a bowl covered with water by 2 inches for 4 hours, or overnight at room temperature — the longer soak gives a fluffier batter.
- 3
Drain the soaked rice and dal completely in a colander, shaking gently to remove excess water.
- 4
Pour the drained rice and dal into a blender with 0.75 cup water, a 0.5-inch piece of peeled ginger, and 1 green chili if using — blend on high speed for 6–8 minutes until smooth and slightly frothy, scraping the sides once halfway through.
- 5
Transfer the batter to a bowl and stir in 0.75 teaspoon salt until evenly mixed — the batter should pour easily, like thick yogurt.
- 6
Peel 2 onions and slice each one in half from root to tip, then place each half flat on the cutting board and slice crosswise into thin half-moons, about 1/8-inch thick.
- 7
Chop 3 tablespoons of fresh cilantro or parsley into small pieces about the size of rice grains.
- 8
Heat a 10-inch non-stick skillet or cast iron pan over medium heat and add 1 tablespoon of oil — wait 30 seconds until the oil flows freely when you tilt the pan.
- 9
Pour 0.5 cup of the batter onto the center of the hot pan and use the back of a wet spoon to spread it outward in a circular motion, making a thin even disc about 7 inches wide and 0.25-inch thick.
- 10
Scatter a handful of the sliced onions (about 3 tablespoons) evenly across the top of the batter, pressing gently so they stick to the wet surface.
- 11
Sprinkle 1 tablespoon of chopped cilantro over the onions and let the uttapam cook without moving it for 3–4 minutes, until the bottom turns golden-brown and the edges pull away slightly from the pan.
- 12
Drizzle 0.5 tablespoon of oil around the edges of the uttapam and slide a spatula underneath to loosen it, then flip it carefully onto the other side — the surface should be firm enough to hold together.
- 13
Cook the flipped side for 2–3 minutes until the bottom is also golden-brown and the edges feel crisp when you touch them with a fork.
- 14
Slide the uttapam onto a plate and repeat steps 9–13 with the remaining batter, using 1 tablespoon of oil for each new uttapam — you will make 3–4 total.
Tools you’ll need
- rice-measuring cup
- bowl for soaking
- colander
- blender
- 10-inch non-stick skillet or cast iron pan
- rubber or silicone spatula, non-metal preferred
- wooden spoon for spreading
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