Onion Uttapam for Sunday Lunch
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Onion Uttapam Recipe
Ingredients:
- **For the batter:**
- 1 cup rice
- 1/4 cup urad dal (split black gram)
- 1/2 teaspoon fenugreek seeds
- Salt to taste
- **For the topping:**
- 1 large onion, finely chopped
- 1 green chili, finely chopped (optional)
- 1 small tomato, finely chopped (optional)
- 2 tablespoons fresh coriander leaves, finely chopped
- Salt to taste
- Oil or ghee for cooking
Instructions:
1. **Prepare the batter:**
1.1. Wash the rice, urad dal, and fenugreek seeds thoroughly. Soak them together in water for at least 4-6 hours or overnight.
1.2. Drain the water and grind the soaked mixture into a smooth batter, adding water as needed. The batter should have a thick, pouring consistency.
1.3. Transfer the batter to a large bowl and add salt to taste. Mix well.
1.4. Cover and let the batter ferment in a warm place for 8-12 hours or overnight. The batter should rise and become slightly bubbly.
2. **Prepare the toppings:**
2.1. In a bowl, mix the chopped onion, green chili, tomato (if using), coriander leaves, and salt. Set aside.
3. **Make the uttapams:**
3.1. Heat a non-stick tawa or griddle over medium heat. Lightly grease it with oil or ghee.
3.2. Pour a ladleful of batter onto the center of the tawa and spread it gently to form a thick pancake, about 4-6 inches in diameter.
3.3. Sprinkle the onion mixture evenly over the top of the batter, pressing it down gently with a spatula.
3.4. Drizzle a little oil or ghee around the edges and on top of the uttapam.
3.5. Cook for 2-3 minutes on medium heat until the bottom is golden brown and crisp. Flip the uttapam carefully and cook the other side for another 2-3 minutes until it is cooked through and the onions are slightly caramelized.
4. **Serve:**
4.1. Remove the uttapam from the tawa and serve hot with coconut chutney, sambar, or any chutney of your choice.
Enjoy your delicious homemade onion uttapam!
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