- Idli Batter - 2 cups
- Onions - 4 (finely sliced)
- Green Chili - 3 or Idli Podi - 2 tbsp
- Cilantro (Coriander Leaves) - 2 strands (finely chopped)
- Oil/ Ghee - as needed
Chop the onion finely or into thin slices. You can use regular onions or sambar onions. Usully finely chopped green chilies, cilantro and a pinch of salt are mixed with the onions.
Heat a dosa tawa. Smear some oil on the gridlle using a brush or a paper towel. You can use a non stick pan to make healthier uthappams but to get the traditional crispy uthappams, a cast iron griddle is recommended.
Pour a big ladle full of the idli batter in the center of a heated pan. Let it spread on its own to take a round shape. Just spread it a little in circular motion. Do not spread it thin as the uthappams have to be thick and spongy.
Sprinkle some idli podi on top of the uthappam and add few chopped onions. If your prefer, add finely chopped cilantro and green chili too.
Drizzle few drop of oil/ ghee around the edges. Also add few drops of oil in the middle. Cook on medium low flame so that the middle gets cooked properly.
When the base is golden brown i.e after approximately 2 minutes, flip the uthappam and cook the other side. Gently press with a spatula so that the toppings get roasted.
After about a minute, the other side will be cooked with the onions well roasted. The uthappams will be crispy on the outside with soft spongy inside.
Carefully remove from the pan and serve hot. This tastes best when served hot hot straight out of the pan.