Onion Uttapam with Coconut Chutney
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Ingredients
- 800 g dosa batter (ready-made)
- 2 onion, finely chopped
- 2 green chillies
- 50 g desiccated coconut
- 1 tbsp chana dal (split)
- 1 tsp mustard seeds
- 1 tsp dried black urad dal
- 10 curry leaves
- 3 tbsp vegetable oil
- 10 g fresh ginger
Nutrition (per serving)
- Calories
- 539 kcal
- Protein
- 12.9 g
- Carbohydrate
- 69.7 g
- of which sugars
- 6.4 g
- Fat
- 20.6 g
- of which saturates
- 7.9 g
- Fibre
- 7.6 g
- Salt
- 1.02 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
For the chutney, blitz the desiccated coconut, 1 chopped green chilli, the chana dal and ginger with a splash of water to a smooth paste.
- 2
Heat a little of the vegetable oil in a small pan, add the mustard seeds, urad dal and curry leaves, fry for 30 seconds, then stir into the chutney.
- 3
Mix the chopped onion and remaining green chilli into the dosa batter.
- 4
Heat a large non-stick frying pan over a medium heat and brush with a little of the remaining oil.
- 5
Pour in a ladle of the batter, spreading it only slightly so it stays thick, and cook for 2-3 minutes until small bubbles appear and the base is golden, then flip and cook for 2 minutes more.
- 6
Repeat with the remaining batter and serve hot with the coconut chutney.
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