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Main Course

Onion Oothappam

A Kerala breakfast classic with its characteristic soft, fluffy middle and paper-thin, crispy edges. The fermented batter gives it a gentle sourness that balances rich curries.

Ingredientsfor 6 servings

Onion : 2 cup — chopped
Red chilli powder : 1 tsp
Salt : ½ tsp
Sesame / refined oil / ghee, to taste
Idly / dosa batter : 4 cup

Preparation

Step 1
Heat 1 - 2 tsp oil / ghee in a frying pan and then add onion pieces into it.
Step 2
Add red chilli powder and salt and stir it for 2 - 3 minutes.
Step 3
After 5 minutes,turn off the heat and keep the mix aside (please do not fry the onion only heat it well).
Step 4
Heat the dosa making stone. Apply some oil on it and then put 1 or 2 ladles of the idly batter and spread it in round shape as shown below.
Step 5
Also apply 1-2 tsp of oil/ghee on it.
Step 6
Apply the heated onion pieces on the surface of the spreaded batter.
Step 7
Press the onion pieces smoothly on the oothappam with a spoon or a spatula.
Step 8
After about 2 - 3 minutes turn the oothappam to other side and then take it out after another 1 - 2 minutes.
Step 9
Onion oothappam is ready. This can serve with coconut / onion chutney or sambar.

Tip

The swirling motion takes practice. Your first two appams will likely be imperfect — consider them warm-up rounds.

Cook this in the app

Step-by-step cooking mode, grocery list, and meal planning — free on Mageiro.

Download on the

App Store

Get it on

Google Play

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Main Course

Onion Oothappam

A Kerala breakfast classic with its characteristic soft, fluffy middle and paper-thin, crispy edges. The fermented batter gives it a gentle sourness that balances rich curries.

Ingredientsfor 6 servings

Onion : 2 cup — chopped
Red chilli powder : 1 tsp
Salt : ½ tsp
Sesame / refined oil / ghee, to taste
Idly / dosa batter : 4 cup

Preparation

Step 1
Heat 1 - 2 tsp oil / ghee in a frying pan and then add onion pieces into it.
Step 2
Add red chilli powder and salt and stir it for 2 - 3 minutes.
Step 3
After 5 minutes,turn off the heat and keep the mix aside (please do not fry the onion only heat it well).
Step 4
Heat the dosa making stone. Apply some oil on it and then put 1 or 2 ladles of the idly batter and spread it in round shape as shown below.
Step 5
Also apply 1-2 tsp of oil/ghee on it.
Step 6
Apply the heated onion pieces on the surface of the spreaded batter.
Step 7
Press the onion pieces smoothly on the oothappam with a spoon or a spatula.
Step 8
After about 2 - 3 minutes turn the oothappam to other side and then take it out after another 1 - 2 minutes.
Step 9
Onion oothappam is ready. This can serve with coconut / onion chutney or sambar.

Tip

The swirling motion takes practice. Your first two appams will likely be imperfect — consider them warm-up rounds.

Cook this in the app

Step-by-step cooking mode, grocery list, and meal planning — free on Mageiro.

Download on the

App Store

Get it on

Google Play

More recipes you might like

Main Course

Olan

A traditional Kerala Sadya dish that carries the flavours of coconut, yogurt, and carefully balanced spices. Each com...

30 min|4 servings|4

Breakfast

Oats Coconut Pathiri | Oats Thenga Pathiri

A staple flatbread of Kerala kitchens, cooked on a hot tawa until it puffs and develops golden spots. Tear it apart w...

30 min|4 servings|5

Side Dish

Oats Ulli Dosa | Oats Jeera Dosa

Crispy on the edges, soft in the middle — this oats ulli dosa is a breakfast staple across Kerala. The batter comes t...

30 min|4 servings|5

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Oats Puttu | Healthy Breakfast Recipe

The breakfast that powers most of Kerala before 8 AM. Rice flour, grated coconut, and steam — nothing more, nothing l...

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