Onion Uthappam / Pancake with onion topping


Uthappam is a thick pancake with toppings sprinkled on top and cooked till crisp.It is crisp on top and soft inside.


  • 1/2 cup split black gram/ urad dal
  • 11/2 cups parboiled rice
  • 10 to 12 fenugreek seeds
  • Salt to taste
  • Oil to shallow fry

Topping :

  • 2 medium sized onions finely chopped
  • 2 to 3 green chillies finely chopped
  • 1″ piece of ginger finely chopped
  • 4 to 5 sprigs of coriander leaves finely chopped


  • Wash the dal and fenugreek seeds well till water runs clear and soak in water for atleast 6 hours. Wash the rice well to remove excess starch and soak for 6 hours. 
  • Drain excess water from the dal and grind it adding little water till light and fluffy.Drain excess water from rice and grind to a smooth batter adding water a little at a time. 
  • In a deep container combine both the batters, add salt, mix well and cover and set aside to ferment for about 8 hours. The batter should be of dropping consistency. Add a little water if required.
  • Mix the ingredients mentioned in the topping and set aside.
  • Take half a potato or onion dipped in oil and smear the tawa/ griddle with a thin coat of oil evenly. 
  • Heat the tawa / griddle. Lower the heat and pour a ladle of the batter onto the tawa. The uthappam should be thick say about 1/4th” thickness. Leave oil around the edges.Sprinkle 2 tbsp of the topping on the top evenly. 
  • Cover and cook with a steam release lid till the base is golden. Remove the lid and flip the uthappam  gently, leave oil from the sides and cook till done and golden.
  • Serve hot with chutney of your choice.


  • I prepared the uthappam in a nonstick mini uthappam pan. Mini Uthapams can be served as starters too.
  • You can even mix the topping in the batter if you want. Spreading the topping on top gives a crispiness to the oothappam. 
  • You can also prepare uthappam from leftover idli or dosa batter.
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