Quick & Easy 2-Ingredient Onion UttapamVeg
Make soft, fluffy, and flavorful Instant Onion Uttapam in just 10 minutes with this simple recipe! Prepared using semolina (suji), fresh curd, and a few everyday ingredients, this quick South Indian breakfast requires no fermentation, making it perfect for busy mornings. Topped with finely chopped onions, tomatoes, green chilies, coriander, and a sprinkle of spices, each uttapam is crispy on the outside and soft inside. Serve it hot with coconut chutney, red chutney, or sambar for a wholesome.
Ingredients
Main Batter Ingredients:
1 cup Semolina(Rava)
1 cup Curd
3 cup Water
3 tsp Salt
1 tsp Fruit salt (Eno)
as needed Oil
Toppings:
as needed Onion (finely chopped)
as needed Green Chilli (finely chopped)
as needed Fresh Coriander
as needed Curry Leaves (chopped)
Instructions
Step 1— Prepare the Batter Base
1
In a mixing bowl, combine 1 cup of coarse semolina (suji/rava) and 1/2 cup of well-whisked curd.
2
Gradually add about 3/4 cup of water, mixing until you achieve a medium-thick, dosa-like batter consistency.
3
Cover the bowl and let the mixture rest for 10 minutes.
Step 2— Blend the Batter
1
After resting, transfer the mixture into a mixer jar.
2
Add approximately 2 tablespoons of water and grind until the batter is completely smooth.
3
Pour the smooth batter back into a bowl.
Step 3— Season and Aerate
1
Stir in 3/4 teaspoon of salt (or adjust to your taste).
2
Just before you are ready to cook, add 1 teaspoon of fruit salt (Eno) or 1/2 teaspoon of baking soda.
3
Mix in one direction until the batter becomes airy and fluffy.
Step 4— Cook the Uttapam
1
Heat a non-stick pan and lightly grease it with oil using a tissue paper.
2
Pour a ladle of batter onto the center of the pan and spread it slightly, keeping it a bit thick.
3
Sprinkle the finely chopped toppings—onions, green chilies, fresh coriander, and curry leaves—over the top of the batter.
4
Keep the flame low to medium and cover the pan to cook.
Step 5— Finish and Serve
1
Once the bottom is golden brown, drizzle about half a teaspoon of oil around the edges and flip the uttapam.
2
Cook until the onions turn golden brown and the uttapam is fully cooked through.
3
Serve hot with your favorite chutney.
Nutrition Facts
3 servings per recipe
