Podi Onion uthappam …. Evenly browned on both sides with crisp edges, caramelized onions (shallots) peeping out of the ghee glistening surface is a food that I often look forward to. A generous sprinkle of dosa mulagai podi enhances its taste. A beautiful melange of flavours and textures, this dish leaves one yearning for more.
Commonly prepared in most south Indian households with fermented dosa batter, it can don several hats depending on its topping-cheese, vegetable, onion, corn … creativity is the key in dishing out uthappam varieties.
Podi Onion Uthappam Recipe:
Ingredients for Podi Onion Uthappam:
- Fermented dosa batter
- Shallots/sambhar onions sliced
- Green chilly chopped
- Curry leaves
- Chopped coriander
- Ghee/ sesame oil
Preparation Method:
- Heat a griddle, when hot pour a ladle of dosa batter, and shape into a thick dosa. Sprinkle onions, green chilly curry leaves, and coriander. Lower the flame and drizzle oil/ghee onto the sides. Sprinkle some podi.
- Cook covered till the underside is brown and crisp.
- Flip it over carefully. Cook till the second side also browns well.
- Remove and serve with chutney, sambar, and podi.
Podi Onion Uthappam is Ready 🙂
