Recipes - Onion Uthappam


2 cups idli rice
1 cup urad dhal (whole)
1 tsp fenugreek seeds
Salt to taste
3 onions
3 green chilies
½ ” ginger
Few coriander leaves


Wash and soak separately the rice, dhal and fenugreek for about 4 hrs. Grind the dhal along with fenugreek into a smooth paste by adding little water.  Then grind the rice into a fine paste. Mix the dhal and the rice paste together adding salt and keep aside for 8 hrs, till the batter is fermented well.

Finely chop the onions, green chilies, coriander leaves & ginger and add to the batter and mix well. Heat a non stick pan, grease it with little oil or ghee. Pour a ladleful of batter and spread the batter into a thick pancake with the ladle, drizzle a tsp of oil on the sides. Cook on both the sides.

Serve hot with chutney of your choice.

Editor’s note: Add salt just before frying to avoid the batter turning sour. The left over or extra batter can be preserved in the fridge without adding salt for a couple of days.

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Comment on this article

  • Stany, Mangalore

    Fri, Aug 20 2010

    very delicious. thanks for your receipe

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Title: Onion Uthappam

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