Onion oothapam is one of those dishes that pays off if you are patient, it takes about 10 -12 minutes to cook a proper onion oothapam as we tend to leave it in medium heat and let the onions cook propery and evenly, when the onions start to blacken, that’s the time to remove them

oothapam is a south Indian word for a thick dosa, although there are many variations like vegetable oothapam, tomato oothapam, the basic recipe is the same and you can add any vegetables you like.




Adding of the idli podi gives it a nice flavor and a crunchy texture, you can find the recipe of idli podi here.

Try the onion oothapam with this coriander chutney for a twist.

 




Print
Onion Oothapam
Prep Time
5 mins
Cook Time
12 mins
Total Time
17 mins
 
Course: Breakfast
Cuisine: South Indian
Author: Siddharth
Ingredients
  • Dosa batter
  • 1 medium onion (chopped)
  • Idli podi
  • Gingerly oil
Instructions
  1. Pour the dosa batter to required for a thick dosa, do not spread it.
  2. Add the chopped onion on top and try to flatten the dosa a little.
  3. Now add 1 tbsp gingelly oil evenly on the dosa.
  4. Spread 1 tbsp idli podi on top of the dosa, cook the dosa for 5 minutes and then flip it.
  5. Add little more of gingelly oil and let the dosa cook in the flipped side for 5-7 minutes, check to see if the onions have started to blacken.
  6. Now serve the oothapam with chutney of your choice.




Step by Step Photo Instructions

  • Pour the dosa batter to required for a thick dosa, do not spread it.

 

  • Add the chopped onion on top and try to flatten the dosa a little.

 

  • Now add 1 tbsp gingelly oil evenly on the dosa.

 

  • Spread 1 tbsp idli podi on top of the dosa, cook the dosa for 5 minutes and then flip it.

 

  • Add little more of gingelly oil and let the dosa cook in the flipped side for 5-7 minutes, check to see if the onions have started to blacken.

 

  • Now serve the oothapam with chutney of your choice.

0
Shares
(Visited 381 times, 1 visits today)

We’d love to hear from you