So..what’s for breakfast?!….Asks my hubby every morning. Okay…so I am one, tiny person battling sleep and I have to think of breakfast/ food the first thing once I am up 🙄🙄🙄!!! Hellloooo…yes I love food! But I don’t think about it 24*7..Lol!!
But we have to eat…..and I like to serve something healthy for my hubby too…breakfast being the most meal of the day. I truly believe it’s important to kick start your day with healthy & wholesome food😊
As a rule…I usually have some Dosa/ Idli batter sitting handy in my refrigerator..it could either be store bought or homemade…& I either make dosas or some spongy idlis in minutes when I am pressed for time! That’s when these Udupi Style Onion Uttappams come to my rescue. They are quick, delicious and something that my hubby & I, both enjoy😁 One can add any variation of toppings…but I keep it simple with the onions.
It’s my Mom’s Peanut & Curd Chutney that we enjoy with these Uttappams. This chutney is simply too yummy…..bursting with flavours & gets ready in minutes. The perfect dip even for my Sabudana Wadas or Rava Dosa 😍
Common, let’s get started..
Yield: 4 Uttappams & 1 bowl of chutney
Equipment: non-stick pan, a spatula, a ladle, measuring cups/ spoons, mixing bowl.
2 cups thick dosa batter (seasoned with salt, I used store bought)
1/2 cup chopped onions
chopped chilli as needed
1/4 cup chopped coriander leaves
1 tsp Idli Podi (I used store bought)
oil as needed to cook the Uttappam
1/2 cup roasted, husked and coarsely ground peanuts
1/2 cup thick curd (not hung)
salt to taste
red chilli pwd to taste
1/2 tsp roasted jeera pwd (cumin)
2 tsp oil
few curry leaves
1/2 tsp mustard seeds
a pinch of hung (asafoetida)
Method for Uttappam:
Heat the pan, once it’s hot enough, spread a ladleful of the batter. Keep it thick and perfectly round. Drizzle oil around the batter. Top the Uttappam with the chopped chillies, onions, coriander leaves, Podi pwd. Let the bottom crisp up before flipping it over. Cook for another 2-3 mins to get a rich golden color on the topping. Once done, serve hot with the Chutney.
Method for chutney:
Take the coarsely powdered peanuts & curd. Season with the spices mentioned above. Give them a mix. Next, heat the oil in a pan, add the ingredients mentioned in “to temper” above, let everything crackle for a minute or two, then add them to the peanut-curd mixture. Mix well and serve. This chutney keeps well in the refrigerator for a day.
This is a finger-licking good combo…do try!