Onion Oothappam

Onion Oothappam

One of the easiest recipe and suitable to serve your guests also. I love to make oothappams for dinners and get together. You can make oothappams before your dinner starts and store it in hot boxes and serve. 

There are many varieties of oothappams, like "tomato oothappam", "Podi oothappam", "Coriander oothappam", "vegetable oothappam" and so on. It is all about our creativity to add the toppings to the oothappams. Please check "Carrot peas oothappam"  which i made for my daughter this week. And other oothappam collections i will post soon.

Oothappams normally goes fine with coconut chutney and tomato chutney. Or even you can serve with sambar also.

To make oothappam:

idly batter- 1 cup (means the idly batter consistency)

Onion- 1/2 an onion

Green chili-2

Coriander leaves - 2 tea spoon finely chopped (optional)

salt - a pinch

To temper

Mustard and urad daal -1tea spoon

cumin seeds -1/2 tea spoon (optional) 

curry leaves -few

1. Temper the idly batter with the ingredients given in the list.

2. In a pan pre-heat a tea spoon of oil and saute onions and green chilies with a pinch of salt. 

3. In tawa, pour a spoon of batter and spread it to a thick oothappam.

4. spread the a tea spoon of sauted onion , green chilli & chopped Coriander leaves

5. drizzle some oil on sides of oothappm, when the corners are raising up, turn the oothappam and cook on the other side.

(I like the fully roasted onions(as i don't eat raw onions), so i have let it burn a little, if you like the bites of onion you can remove the oothappam from tawa when it is cooked.)

repeat the steps for the remaining batter.

(given quantity makes about 2 to 3 oothappams depends on the size of oothappams you make)

Serve hot with your favorite chutney or sambar

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Notes: Some like to mix the onions in batter itself. You can make oothappams in that way also.

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