Cooking is one of my passions. I like to make nutritious and tasty foods at home without using preservatives and artificial colors.
Onion pancakes, or onion uttappa, are a very soft and delicious type of flatbread made using rice and lentil crepe batter. You can make onion pancakes with other crepe batters as well, but I prefer rice and lentil crepe batter as the base because it makes naturally soft, fluffy, and flavorful pancakes. You can also buy dosa/idli batter from Indian stores to make these if you prefer.
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- 1 big bowl crepe/dosa batter, made of rice and split dehusked black lentil
- 1 cup finely chopped onion
- 4 tbsp finely chopped ginger
- 2 tsp finely chopped green chilies
- 1 cup mix of finely chopped coriander leaves and curry leaves
- oil (approx 1 tsp for each pancake)
- Heat a dosa/crepe griddle or a flat pan. Add a few drops of ghee and oil mix a md pour about 1 1/2 ladles full of batter on the center. Spread it just a little—it should be somewhat thick.
- Keep the mixture of chopped onions, chopped curry leaves, chopped coriander leaves, diced green chilies, and grated ginger handy.
- Spread a fistful of onion-ginger-green chili mix on the pancake. Gently press them so they won't detach from the pancake while flipping.
- Add a few drops of ghee and oil mix on the pancake and cover it with a lid. Keep the heat at medium-high.
- Flip it when the bottom turns golden-brown. Add a few drops of ghee and oil mix on the other side.
- See that both sides of the pancake become golden brown. Turn off the fire, remove the pancake, and keep it on a serving plate.
- Your delicious, crunchy onion pancake or onion uttappa is ready to eat. Serve hot with a spicy coconut chutney. Relish the flavors of the herbs and spices!