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 ONION UTTAPAM

Easy Homemade Uttapam with Onion & Spices

Onion Uttapam is a traditional South Indian tiffin made with fermented idli batter, topped with chopped onions, ginger, green chillies, coriander, and cumin seeds. It’s soft on the inside, crisp on the edges, and bursting with flavor. Perfect for breakfast or a light dinner, it pairs wonderfully with coconut or tomato chutney. Quick to prepare and loaded with wholesome ingredients, it’s a nutritious, filling, and delicious meal enjoyed by all age groups.


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Close-up of crispy homemade South Indian uttapam with colorful toppings and golden edges.¯

Tips & Tricks for Perfect Onion Uttapam

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For best results, use well-fermented batter at room temperature. Spread batter slightly thick for a fluffy texture. Press the toppings lightly into the batter so they don’t fall off when flipping. Use a non-stick or cast iron tawa for even roasting. Add a few drops of oil around the edges for crispiness. Serve hot immediately for best taste. For variation, try adding grated carrots or cheese for kids.

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INGREDIENTS

  • 2 ladles idli batter
  • Salt to taste
  • 2 tbsp finely chopped onions
  • ½ tsp finely chopped ginger
  • ½ tsp finely chopped green chillies
  • ½ tsp finely chopped coriander leaves
  • ½ tsp cumin seeds (jeera)
  • Oil for roasting
​Onion uttapam topped with onions, chillies, and herbs served hot with coconut chutney on a ceramic plate.

PREPARATION STEPS

  • Heat a flat non-stick or iron tawa/pan on medium flame.
  • Add 2 ladles of idli/dosa batter and spread it gently into a thick, round shape like a pancake.
  • Immediately sprinkle the chopped onions, ginger, green chillies, coriander, and cumin seeds evenly on top.
  • Drizzle a little oil around the edges and on top.
  • Roast on medium flame until the bottom turns golden brown.
  • Flip gently and cook the other side until it's roasted and cooked through.
  • Serve hot with coconut chutney, mint chutney, or tomato chutney.

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