Step 1

In a bowl take the usked whole urad dal and fenugreek seeds. You can also use split husked urad dal instead of husked whole urad dal.

Step 2

Rinse both the urad dal and methi seeds for a couple of times.

Step 3

Then soak them in 1 cup water for 4 to 5 hours.

Step 4

In another bowl take the parboiled rice or idli rice. Rinse the parboiled rice or idli rice for a couple of times and keep aside.

Step 5

Add 2 cups of water. Mix well and soak everything for 4 to 5 hours.

Step 6

Strain the urad dal and reserve the water. Keep this water for blending/grinding the dal.

Step 7

Use the wet grinding blade in the jar for grinding both urad dal and rice. Add the strained urad dal in the grinder or blender jar.

Step 8

First add ¼ cup of the reserved water and blend for some seconds. Then add the rest of ¼ cup water and continue to blend till the batter is light, smooth and fluffy. If the mixer becomes too hot while blending, then stop for a few minutes. Let the mixer cool down and blend again.

Step 9

Quantity of water depends on the freshness of urad dal. So add water as required.

Step 10

Pour the urad dal batter in a large bowl or pan. The batter should be fluffy, smooth and light.

Step 11

To the same jar, add half of the rice.

Step 12

Then add ¼ to ½ cup water and blend till smooth. A fine grainy consistency of rice is also fine in the batter. You can blend the rice in two to three batches. I blend in two batches. For rice I always end up adding overall ¾ cup water and a few tablespoons more of the water at times.

Step 13

Pour the rice batter in the bowl containing the urad dal batter.

Step 14

Add 1 teaspoon rock salt or as per taste. In very cold temperatures, avoid adding salt. Instead add ¼ teaspoon sugar. Sugar aids in the fermentation process.

Step 15

Mix both the batters very well with your hands or a spoon or spatula.

Step 16

Cover and allow the batter to ferment overnight for 8 to 20 hours. The timing will vary depending on the temperature conditions in your city.

Step 17

The batter should increase in volume and double or triple. It will also hava a pleasant sour aroma and many tiny air pockets.

Step 18

Just lightly stir the batter. Check the consistency. If the batter looks too thick, you can add about ⅛ to ¼ cup water or more if required. Mix well.

Step 19

Heat up a tawa or a cast iron pan, brush or spread some oil on the tawa. Pour the batter with a ladle or spoon. For non stick pan, you need not grease the pan. The tawa has to be hot. While making uttapams, you can regulate the flame from low to high. Before pouring the batter, reduce the flame to low.

Step 20

Gently spread the batter to a thick pancake. Note that the quantity of batter to make uttapam will be more than what you would normally use for a dosa. The uttapam should be thick.

Step 21

Cook them on a medium flame. Drizzle some oil on the top and sides.

Step 22

These takes a longer time to cook than dosas. Cook till the base is golden.

Step 23

Then flip and cook the other side.

Step 24

Both sides should be cooked well. Prepare the uthappam this way with the rest of the batter. You can also make idlis or paniyarams or punugulu with this batter.

Step 25

Serve Uthappam hot or warm with coconut chutney and sambar. You can also pack them in tiffin box as they remain soft even after cooling.

Step 26

Before pouring the batter, reduce the flame to low. Pour the batter with a ladle or spoon. Gently spread the batter to a thick pancake.

Step 27

First method to make onion uttapam: Add some chopped onions on the uttapam as soon as you spread the batter. Lightly press the onions on the uttapam so that they stick to the batter. You can even sprinkle a pinch of salt.

Step 28

Drizzle with some oil on the sides and on the uttapam. Cook on a medium flame.

Step 29

When the base becomes golden and crisp, gently flip it with a spatula. Cook the side with the onions till the onions caramelize.

Step 30

You can even gently press with the spatula so that some uncooked batter also gets cooked well. If the uttapam is not cooked well, there will be raw uncooked batter in the center. So do make sure to cook it properly.

Step 31

Flip over to check if this side is cooked well. The onions will also be caramelized. You can caramelize the onions more if you want.

Step 32

Second method to make onion uttapam: In a plate take 1 cup chopped onions, 2 or 3 chopped green chilies, 12 to 15 curry leaves (chopped) and ⅓ cup chopped coriander leaves.

Step 33

Mix very well and keep aside.

Step 34

Spread the batter on the tawa and top the onion mixture on the uttapam.

Step 35

Drizzle some oil on the sides and top. Cook it on a medium-low to medium flame.

Step 36

Then turn over and cook till the uttapam as well as the onions are caramelized.

Step 37

Serve onion uttapam hot or warm with coconut chutney and sambar.

Step 38

Mix the chopped onions, tomatoes, green chili, coriander together in a bowl.

Step 39

Spread the batter on the tawa or skillet.

Step 40

Top with the onion, tomatoes and chili mixture.

Step 41

Sprinkle a bit of pav bhaji masala or sambar masala or idli podi and salt on top of the veggies and uttapam. You can even sprinkle a pinch of salt.

Step 42

Add some oil or ghee or butter on the sides and top of the uttapam.

Step 43

Flip when the base is cooked and golden.

Step 44

Cook the side with the onions and tomatoes till the onions are softened or caramelized.

Step 45

Flip again if you see that the first side is not cooked or browned.

Step 46

When the onion tomato uttapam is crisp and cooked on both sides, then serve it hot with hot sambar and coconut chutney. You could also serve them with curd chutney or simple sweetened or plain curd.

Step 47

Serve them hot to have best taste. They won't taste so good once when cooled.