Onion Uttapam!

Utappam is a type of dosa from South India Unlike a typical dosa, which is crisp and crepe-like, uttapam is thicker, with toppings.

It is one of the most loved breakfast recipes of South Indian cuisine, which is served with coconut chutney and sambar and gunpowder. It can be made with just dosa batter or with a combination of dosa batter and vegetables of your choice. Traditionally, it is made by fermenting the mixture. The lentils and rice are subsequently ground separately and fermented however if you are in a hurry you can skip that part. The outer layer of Uttapam is crispy whereas the inner layers are spongy and soft.

Low in fat but high in flavours, It is a very easy and quick homemade breakfast option which is ideal for people who prefer a low fat diet.
To make uttapam you need to prepare the dosa mixture with rice and lentils. Then mix vegetables and seasoning in it for taste. Once done, heat up a pan and spread the mixture on it. Cook until it the golden brown and crispy from the top and flip sides. 

Ingredients
1.5 cup sona masoori rice / basmati rice. ( i use sona masoori)
.5 cup split urad dal
1/3 cup poha
1tbspn chana dal
few methi seeds.( about 20 grains)
water to soak

For topping:
a cup of chopped onions
salt to taste
1/2 tsp kashmiri mirch powder
1 tbspn chopped coriander leaves
oil/ ghee for frying ( i prefer ghee, it gives a delectable taste)

Method:
wash rice, dals, poha and methi seeds. soak the dals and methi seeds in a bowl and rice and poha in another bowl. soak for atleast 10 hours. drain and blend into a fine paste. keep overnight to ferment. ( add salt to the batter during winters, avoid in summers).

On a hot non stick tawa pour a laddle full of the batter and spread it to make a 10 inch roundel.( it shouldnt be very thin). mix in the ingredients mentioned under toppings and sprinkle over it. pour ghee on the sides and flip when the bottom is done. cook from the other side and serve hot with chutney.
I had it with the left over momos chutney!