Name: Onion Uttapam with Poondu Chutney
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 2-3 People
Cuisine: Indian
Ingredients: 1 tbsp Sesame oil; 1/3 cup Shallots; 1/2 cup Garlic cloves; small piece Tamarind; 5 Dry chillies; 5 Byadagi chillies; to taste Salt; 2 tbsp Sesame oil; 1/2 tsp Mustard seeds; 1/2 tsp Urad dal; few Curry leaves; as needed Idli batter; as needed Chopped shallots; as needed Green chillies; as needed Oil

Ready in

45 mins

Cuisine

Indian · South Indian

Prep Time

15 min

Cook Time

30 min

Serving

2-3 People

Calories / Serving

~450 kcal

Recipe by SheCooks Cooking & Baking Recipes on YouTube

Summary

This recipe features a flavorful Poondu (Garlic) Chutney made with sautéed shallots, garlic, and dry red chilies, blended to a smooth paste and tempered with mustard seeds, urad dal, and curry leaves. It is served alongside soft and savory Onion Uttapam, prepared by spreading idli batter on a hot tawa, topping with chopped shallots and green chilies, and cooking until golden brown.

Adjust servings

Tap an ingredient to mark it ready0 of 15 ready

All Ingredients - For Poondu Chutney

Sesame oil 1 tbsp
Shallots 1/3 cup
Garlic cloves 1/2 cup
Tamarind small piece
Dry chillies 5
Byadagi chillies 5
Salt to taste

All Ingredients - For Tempering Chutney

Sesame oil 2 tbsp
Mustard seeds 1/2 tsp
Urad dal 1/2 tsp
Curry leaves few

All Ingredients - For Onion Uttapam

Idli batter as needed
Chopped shallots as needed
Green chillies as needed
Oil as needed

Tools You'll Need

Pan
Tawa
Blender
Bowl
Spatula

Spice level: FieryFor chiliheads only — taste before serving.

From:ChiliMustardGreen chiliRed chili

Don't have an ingredient? Try these swaps

No Shallot?
- 1 small onion + 1 small garlic clove
- Sweet onion (1:1, milder)
No Garlic (fresh)?
- 1/4 tsp garlic powder (per clove)
- 1/2 tsp garlic granules (per clove)
No Curry leaves?
- 1 bay leaf + a pinch of lemon zest — Aroma only — flavor is unique.

⚠ Contains Allergens

sesame

Step-by-Step Instructions

Step 1: Sauté Chutney Ingredients

Heat 1 tablespoon of sesame oil in a pan. Add 1/3 cup of shallots and 1/2 cup of garlic cloves. for until they start to soften. Add a small piece of tamarind, 5 dry chillies, and 5 Byadagi chillies. Continue to for another until the chillies are fragrant and the ingredients are lightly browned. Add salt to taste and mix well.

Step 2: Blend the Chutney

Allow the ingredients to cool completely. Once cooled, transfer them to a blender and blend until a smooth paste is formed.

Step 3: Prepare Chutney Tempering

Transfer the blended chutney to a bowl. In a small pan, heat 2 tablespoons of sesame oil. Add 1/2 teaspoon of mustard seeds and let them splutter. Then add 1/2 teaspoon of urad dal and few curry leaves, frying until the dal turns golden brown and the curry leaves are crisp.

Step 4: Finish the Chutney

Pour the hot over the prepared chutney. Mix well. The Poondu Chutney is now ready.

Step 5: Prepare the Dosa Tawa

Heat a dosa tawa until hot. Sprinkle some water on the tawa to check the temperature, then wipe it off with a clean cloth.

Step 6: Cook the Uttapam

Pour 2 ladles of idli batter onto the hot tawa and spread it slightly to form a thick pancake. Immediately sprinkle chopped shallots and green chillies over the batter. Drizzle some oil around the edges and over the toppings. Gently press the toppings into the batter with a spatula. Cook for on medium to low flame until the base is golden brown. Flip the uttapam and cook for another until the toppings are cooked and the uttapam is golden brown on both sides. Remove from the tawa.

Step 7: Serve

Serve the hot Onion Uttapam with the prepared Poondu Chutney.

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Onion Uttapam with Poondu Chutney