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Home » Entree » Idli / dosai

Published: Apr 19, 2016 · Modified: Sep 1, 2020 by Sandhya Ramakrishnan · This post may contain affiliate links

Onion Oothappam | Onion Uthappam

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O for Oothappam – Onion Oothappam – Onion Uthappam

My husband always orders oothappam/Uthappam when eating out at an Indian restaurant. I am more of a rava dosai person and that is what I end up ordering most of the time.

Oothappam can be made with idli / dosai batter, but they don’t turn up as fluffy and crispy as this batter. Amma always grinds a batch of oothappam batter when she grinds her regular idli batter and always insists me to do the same.

Being as lazy as I am, I never got around to grinding mine until now. This special batter makes the best Onion Oothappam | Onion Uthappam that I have ever tasted.

This time, instead of making the oothappam with leftover batter, I made sure to grind the batter with my mother’s given proportions and it indeed was a great success. The oothappams were very fluffy, porous and yet crispy on the outside. I kept it quite basic this time and used only onions as the topping, but you could get fancy using any vegetable of your choice as toppings.

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O for Oothappam – Onion Oothappam – Onion Uthappam

Most of the times, the mistakes we do is making the oothappam with the leftover idli batter. When we do that with the leftover, the batter is already mixed few times and it loses all its airiness.

When the batter does not have that fluffiness or airiness, it makes the oothappam flat and chewy. If you are planning on making the oothappams from idli batter, make sure you remove some batter separately to avoid over mixing.

O for Oothappam – Onion Oothappam – Onion Uthappam

My other recipes from this series -

A - Athirasam

B - Badam Burfi

C - Chettinad Masala Cheeyam

D - Dosai Milagai Podi

E - Ellu Urundai

F - Fruit Kesari

G - Godhumai Rava Pidi Kozhukattai

H - Homemade Rice flour

I - Inji Marappa

J - Jevvarisi Thengai Paal Payasam

K - Kancheepuram Idli

L - Lemon Pickle

M - Manapparai Murukku

N - Nokkal

Preparation time – 10 minutes plus about 6 hours soaking time plus 24 hours fermenting time
Cooking time – about 3 minutes per oothappam
Difficulty level – easy

O for Oothappam – Onion Oothappam – Onion Uthappam

Ingredients to make Onion Oothappam | Onion Uthappam – Makes about 15

For the Oothappam batter

  • Raw rice / Pachai arisi – 1 cup (I used Sona Masoori)
  • Idli rice – 1 cup
  • Ullutham paruppu / Urad dal – ½ cup
  • Tuvaram paruppu / Toor dal – ¼ cup
  • Vendhayam / Methi seeds – 1 tbsp
  • Salt – to taste

For the Oothappam

  • Onion – 1 cup (finely chopped)
  • Green chilies – as per taste (finely chopped)
  • Cilantro – finely chopped
  • Carrots – finely grated (optional, I did not use them)
  • Oil – to cook the oothappam (preferably sesame seed oil)
O for Oothappam – Onion Oothappam – Onion Uthappam

Procedure to make Onion Oothappam | Onion Uthappam

To make the batter

  • Wash and soak the both the rice, both the dals and methi seeds in enough water for about 6 hours or overnight.
O for Oothappam – Onion Oothappam – Onion Uthappam
  • When ready to grind, drain most of the water and grind it in wet grinder to a smooth batter. Make sure that the batter is on the thicker side, like idli batter as that makes the oothappam fluffy and crisp. You could also grind the batter in blender in batches.
  • Remove the batter in a large container. Add salt needed and mix well using your hands. My mother always says that mixing the batter with hands help promote the fermentation process. Make sure that the container is at least twice as big as the amount of batter as the batter will double in volume when fermented. Depending on how warm it is, it might take anywhere from 12 to 24 hours for the batter to ferment. It took about 24 hours for mine to ferment.
O for Oothappam – Onion Oothappam – Onion Uthappam

To Make the Oothappam

  • Chop the onions, green chilies and cilantro finely and keep it ready. Grate the carrots if using.
  • Mix the batter gently after fermentation. Don’t over mix it as the oothappams will becomes hard.
  • Heat a griddle / tawa and pour couple of ladleful of batter. Spread it into a thick circle. Make sure that you spread the oothappam batter in a thick circle and don’t make them thin. Also keep the flame in medium heat when making the oothappam as we want to allow them to cook on the inside as well.
  • Sprinkle the chopped onions, cilantro, green chilies and carrots evenly over the surface of the batter. Pour a spoonful of oil around the oothappam and let it cook for about a minute or until it is golden brown.
O for Oothappam – Onion Oothappam – Onion Uthappam
  • Carefully flip over and let it cook over on the other side until light brown.
O for Oothappam – Onion Oothappam – Onion Uthappam
  • Remove and serve hot with chutney and/or sambhar.
O for Oothappam – Onion Oothappam – Onion Uthappam
Onion Oothappam

Onion Oothappam

A fluffy and delicious Oothappam / Pancake / crepe made with rice and lentils.
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Course: Breakfast, dinner, Lunch Recipes
Cuisine: Indian, Tamil Nadu
Prep Time: 10 minutes
Cook Time: 30 minutes
Soaking and resting time: 16 hours 40 minutes
Total Time: 40 minutes
Servings: 18 Oothappam
Author: Sandhya Ramakrishnan

Ingredients

For the Oothappam batter -

  • Raw rice / Pachai arisi – 1 cup I used Sona Masoori
  • Idli rice – 1 cup
  • Ullutham paruppu / Urad dal – ½ cup
  • Tuvaram paruppu / Toor dal – ¼ cup
  • Vendhayam / Methi seeds – 1 tbsp
  • Salt – to taste

For the Oothappam –

  • Onion – 1 cup finely chopped
  • Green chilies – as per taste finely chopped
  • Cilantro – finely chopped
  • Carrots – finely grated optional, I did not use them
  • Oil – to cook the oothappam preferably sesame seed oil

Instructions

To make the batter –

  • Wash and soak the both the rice, both the dals and methi seeds in enough water for about 6 hours or overnight.
  • When ready to grind, drain most of the water and grind it in wet grinder to a smooth batter. Make sure that the batter is on the thicker side, like idli batter as that makes the oothappam fluffy and crisp. You could also grind the batter in blender in batches.
  • Remove the batter in a large container. Add salt needed and mix well using your hands. My mother always says that mixing the batter with hands help promote the fermentation process. Make sure that the container is at least twice as big as the amount of batter as the batter will double in volume when fermented. Depending on how warm it is, it might take anywhere from 12 to 24 hours for the batter to ferment. It took about 24 hours for mine to ferment.

To Make the Oothappam –

  • Chop the onions, green chilies and cilantro finely and keep it ready. Grate the carrots if using.
  • Mix the batter gently after fermentation. Don’t over mix it as the oothappams will becomes hard.
  • Heat a griddle / tawa and pour couple of ladleful of batter. Spread it into a thick circle. Make sure that you spread the oothappam batter in a thick circle and don’t make them thin. Also keep the flame in medium heat when making the oothappam as we want to allow them to cook on the inside as well.
  • Sprinkle the chopped onions, cilantro, green chilies and carrots evenly over the surface of the batter. Pour a spoonful of oil around the oothappam and let it cook for about a minute or until it is golden brown.
  • Carefully flip over and let it cook over on the other side until light brown.
  • Remove and serve hot with chutney and/or sambhar.
Tried this recipe?Mention @Sandhya.Ramakrishnan or tag #MyCookingJourney!
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Reader Interactions

Comments

  1. Aashka says

    February 26, 2019 at 4:17 pm

    How long does this batter last in the refrigerator?

    Reply
    • Sandhya Ramakrishnan says

      February 28, 2019 at 10:09 am

      Hi Aashka, this will be good in the refrigerator for a good week.

      Reply
  2. Appu says

    February 26, 2019 at 11:46 am

    Hi, idli rice mandatory or can i skip it?

    I usually make my idlis with urad dal and idli rava( cream of rice)

    Thanks !

    Reply
    • Sandhya Ramakrishnan says

      February 28, 2019 at 10:10 am

      Idli rava is from idli rice. You could use that along with raw rice and dal.

      Reply
  3. Priya Srinivasan says

    October 31, 2017 at 12:35 pm

    delicious sandhya! I would love to have it anytime!!

    Reply
  4. Catherine says

    October 31, 2017 at 12:30 pm

    Oh these look wonderful! I'm pinning these for later...I'd love to try them. This is something I know my family would enjoy too!

    Reply
  5. Veena Azmanov says

    October 31, 2017 at 8:51 am

    I have not eaten oothappam in years Sandhya.. I use to eat it for breakfast in office a long long time ago. I have never made it myself ever. This looks like a perfect recipe. I have to try some day.. v

    Reply
    • Sandhya Ramakrishnan says

      October 31, 2017 at 11:13 am

      Thanks a lot Veena! the Oothappam does taste restaurant like with this batter.

      Reply
  6. Joanna @ Everyday Made Fresh says

    October 30, 2017 at 8:16 pm

    I've never heard of or had anything like this. But I love the flavors that you used.

    Reply
    • Sandhya Ramakrishnan says

      October 31, 2017 at 11:13 am

      Thanks Joanna! Crepes/pancakes like this are very common in India.

      Reply
  7. Noel Lizotte says

    October 30, 2017 at 6:57 pm

    These look lovely! Onions are my favorite vegetable right now, so these will fit into my menu easily. Thanks for sharing!

    Reply
    • Sandhya Ramakrishnan says

      October 31, 2017 at 11:14 am

      Thanks Noel.

      Reply
  8. Sivaraman says

    October 30, 2017 at 2:43 pm

    News to us. We always believed that old idly mavu is used for Oothappam. Thanks for sharing.
    I have a doubt...why raw rice is also added? And also why Tur shall ?
    Also kindly clarify that all ingredients are ground in one go. For idly urad dhall is ground separately!

    Reply
    • Sandhya Ramakrishnan says

      October 31, 2017 at 11:15 am

      Adding raw rice gives the oothappam the texture and Toor dal adds the flavor. We do grind everything together for this batter. It will not make a difference in the texture.

      Reply
  9. Karyn Ryan says

    October 30, 2017 at 12:21 pm

    These look amazing..so tasty. I love the flavours and your photos make it look easy to try

    Reply
    • Sandhya Ramakrishnan says

      October 31, 2017 at 11:15 am

      Thanks Karyn!

      Reply
  10. Lauren says

    October 30, 2017 at 8:37 am

    This looks so good and flavorful! Not to mention, all the colors make it look beautiful!

    Reply
  11. k.Hemalatha says

    February 17, 2017 at 1:03 am

    Cilantro? What is it in Tamil

    Reply
    • Sandhya Ramakrishnan says

      February 18, 2017 at 10:05 am

      Hemalatha, cilantro is kothamalli.

      Reply

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Sandhya

I am Sandhya Ramakrishnan, author, recipe developer and photographer in this journey! 'My Cooking Journey' is all about family friendly Vegetarian and Vegan recipes from around the World with focus on Indian cuisine.

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