How to make Onion Uttapam - SK Khazan -

An excellent breakfast snack – wholesome and full of onion flavour

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Parboiled rice (उकड़ा चावल), Raw rice

Cuisine : South Indian

Course : Snacks and Starters

For more recipes related to Onion Uttapam - SK Khazan checkout Dosa, Dosa - SK Khazana, Idli-SK Khazana, Dosa Recipe - SK Khazana . You can also find more Snacks and Starters recipes like Snowball Cookies Sabudana Thalipeeth Kacche Kheeme Ke Kebab Matar Paneer ki Tikki

Onion Uttapam - SK Khazan

Onion Uttapam - SK Khazan Recipe Card


Hindi: chawal
How many times have we thought rice is a blessing? We use it for holy purposes but we also can pressure up a quick pulao or khichdi when hunger pangs are drumming away! This is one grain that is about 98% percent digestible. In India we are familiar with Basmati, Patna or brown rice but it is also available as Italian Rice and Glutinous Rice which is popular in Chinese and Japanese cuisines.

Prep Time : 8-10 hour

Cook time : 41-50 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Spicy

Ingredients for Onion Uttapam - SK Khazan Recipe

  • Parboiled rice washed and soaked for 4 hours 2 3/4 cups

  • Raw rice washed and soaked for 4 hours 1/4 cup

  • Split skinless black grams (dhuli urad dal) washed and soaked for 4 hours 1 cup

  • Fenugreek seeds (methi dana) (optional) 1 teaspoon

  • Salt to taste

  • Ghee as required

  • Medium onions thinly sliced 3-4

  • Green chillies finely chopped 4-5

  • Medium carrots grated 2

  • Fresh coriander leaves chopped as required

  • Sambhar to serve

  • Coconut chutney to serve


Step 1

Drain and blend the two rice varieties with sufficient water into a smooth batter water. Drain and blend the split gram and fenugreek seeds with sufficient water into a smooth batter.

Step 2

Transfer both the batters into a bowl, add salt and mix well. Set aside to ferment in a warm place overnight or for at least 4-6 hours.

Step 3

Heat a little ghee on a non-stick tawa, pour a ladleful of batter, sprinkle a few onion slices, a little green chillies, some carrots and coriander leaves, drizzle a little ghee on top and cook on medium heat for 2-3 minutes or till the underside is golden. Turnover and cook on other side till done. Similarly make more uttapams.

Step 4

Arrange them on serving plates and serve hot with sambhar and coconut chutney.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.