Onion Uttapam with Poondu Chutney – South Indian Style

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. Sauté for 2-3 minutes until they start to soften.

Step 2: Add Spices and Tamarind

Add a small piece of tamarind, 5 dry chillies, and 5 byadagi chillies to the pan. Continue to sauté for another 3-4 minutes, stirring occasionally, until the chillies are fragrant and slightly roasted.

Step 3: Season and Blend Chutney

Add salt to taste and give it a good mix. Remove the pan from heat and let the mixture cool completely. Once cooled, transfer all the sautéed ingredients to a blender and blend until smooth, adding a little water if necessary to achieve the desired consistency.

Step 4: Prepare Chutney Tempering

In a small tempering 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 fry until golden brown. Finally, add a few curry leaves and fry until crisp.

Step 5: Finish Chutney

Pour the hot tempering over the blended poondu chutney. Mix well. The poondu chutney is now ready.

Step 6: Prepare Tawa for Uttapam

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

Step 7: Spread Uttapam Batter

Pour 2 laddles of idli batter onto the hot tawa. Using the back of the ladle, spread the batter slightly to form a thick, round uttapam. Keep the flame at medium to low.

Step 8: Add Toppings and Cook First Side

Generously sprinkle chopped shallots and green chillies over the uttapam. Drizzle some oil around the edges and over the toppings. Gently press the toppings into the batter with a spatula and cook for 2 minutes until the bottom is golden brown.

Step 9: Flip and Cook Second Side

Carefully flip the uttapam over and cook for another 2 minutes until the toppings are cooked and the uttapam is golden brown on both sides.

Step 10: Serve Uttapam

Transfer the cooked onion uttapam to a plate. Repeat the process for the remaining batter. Serve the hot onion uttapam with the prepared poondu chutney.

• Ensure the tawa is hot before spreading the batter for crispy uttapam.

• Adjust the spice level of the chutney by increasing or decreasing the number of dry chillies.

• For a softer uttapam, cover it with a lid while cooking.

• Add other vegetables like carrots, bell peppers, or tomatoes to the uttapam.

• Use different types of chillies for varied flavor profiles in the chutney.