Quick & Easy 2-Ingredient Onion UttapamVeg

1

In a mixing bowl, combine 1 cup of coarse semolina (suji/rava) and 1/2 cup of well-whisked curd.

2

Gradually add about 3/4 cup of water, mixing until you achieve a medium-thick, dosa-like batter consistency.

3

Cover the bowl and let the mixture rest for 10 minutes.

1

After resting, transfer the mixture into a mixer jar.

2

Add approximately 2 tablespoons of water and grind until the batter is completely smooth.

3

Pour the smooth batter back into a bowl.

1

Stir in 3/4 teaspoon of salt (or adjust to your taste).

2

Just before you are ready to cook, add 1 teaspoon of fruit salt (Eno) or 1/2 teaspoon of baking soda.

3

Mix in one direction until the batter becomes airy and fluffy.

1

Heat a non-stick pan and lightly grease it with oil using a tissue paper.

2

Pour a ladle of batter onto the center of the pan and spread it slightly, keeping it a bit thick.

3

Sprinkle the finely chopped toppings—onions, green chilies, fresh coriander, and curry leaves—over the top of the batter.

4

Keep the flame low to medium and cover the pan to cook.

1

Once the bottom is golden brown, drizzle about half a teaspoon of oil around the edges and flip the uttapam.

2

Cook until the onions turn golden brown and the uttapam is fully cooked through.

3

Serve hot with your favorite chutney.