Ragi Onion Uttapam is a delightful and nutritious twist on traditional Indian breakfast recipes. This Southern Indian specialty is perfect for breakfast, dinner, or even as a hearty snack. Made with ragi (finger millet) flour, which is rich in protein and naturally gluten-free, this dish combines health benefits with a burst of flavor. The addition of onions, packed with vitamins and minerals, enhances its nutritional profile and adds a pleasant crunch.
Ideal for those seeking a break from the usual breakfast options, Ragi Onion Uttapam is simple and quick to make, making it a hit with both adults and kids. Its wholesome ingredients provide energy and sustenance to start your day on the right note. Using a ragi dosa batter as the base, this recipe is straightforward to prepare. Simply spread the batter on a hot griddle, sprinkle finely chopped onions and other toppings of your choice like green chilies or coriander, and cook until golden brown.
Serve Ragi Onion Uttapam hot with a side of coconut chutney, tomato chutney, or sambar for a complete, flavorful meal. This dish not only breaks the monotony of breakfast but also ensures that your meals are both healthy and delicious!
How to make
For the Batter
1 cup ready-made dosa batter (store-bought or pre-prepared)
1/2 cup ragi flour (finger millet flour)
Water, as needed (to adjust consistency)
Step 1: Prepare the Batter
In a mixing bowl, combine the dosa batter and ragi flour. Mix well to form a smooth, lump-free batter.
Add water if needed to adjust the batter to a slightly thick but pourable consistency.
Step 2: Prepare the Topping
In a small bowl, mix chopped onions, tomatoes, green chilies, coriander leaves, cumin seeds, and a pinch of salt.
Step 3: Cook the Uttapam
Heat a non-stick tawa or skillet over medium heat and grease it lightly with oil or ghee.
Pour a ladleful of batter onto the tawa and spread it slightly to form a small, thick pancake.
Immediately sprinkle the prepared topping evenly over the surface of the uttapam and press gently.
Drizzle a little oil around the edges and on top.
Cook for 2-3 minutes on medium heat until the base is golden and crisp.
Flip the uttapam carefully and cook the other side for another 2-3 minutes.
Remove from the tawa and repeat with the remaining batter and topping.
Step 4: Serve
Serve the hot Ragi Onion Uttapam with coconut chutney, tomato chutney, or sambar.
