10 Hour Cart Style Onion Uttapams

Hello friends. Here is yet another delicious recipe for cart-style onion uttapam. These 10-hour cart-style onion uttapams will melt in your mouth and you will crave one more. Guaranteed.

Do try this at home. I have given the recipes of chutneys which I make along with the same. Here you go.

Ingredients :

1 Cup Raw rice

1/4 Cup Urad dal

1/2 Cup Curd

1 Lemon

1 Tbsp Eno fruit salt (Regular)

Water, Salt, Oil/ Butter as needed

Salt as needed

Two Medium Onions (Chopped)

One Medium Tomato (Chopped)

Three Green Chillies (Chopped)

Method :

If you wish to eat uttapams at 5 pm, soak the grains at 7 am in the morning.

Soak the raw rice and urad dal in water after washing them thrice.
Keep them for 4 hours.
After 4 hours, grind each of them separately to a fine paste. The consistency of the batter should be the same as when we normally make idli.
Then mix the the two in a large bowl. Add curd. Squeeze one lemon’s juice in it.

If the curd is sour, then add half lemon juice only.

Add salt as required. Mix very well for 5 minutes and keep the bowl aside covered with a lid.

After 6 hours the batter is ready for making tasty onion uttapams. Take desired quantity needed in a container and add eno to it. For approximately two cups of batter, one teaspoon eno is enough.

Spread Of Onion And Tomato :

Add oil to the kadai. Fry the onions till they turn transparent. Add tomatoes and saute for 4 to 5 minutes. No need to cook more as they will get properly cooked while on the uttapam batter. Add salt and remove it from the gas stove.

Note that this mixture stays good till the next day in a refrigerator.

Take a nonstick dosa tawa and put it on high flame. Put some drops of water to check if it is heated properly.
Put some oil or butter on it.

Spread the batter into a uttapam shape. Spread the onion-tomato mixture evenly on it. Add chopped green chillies. Fan the flame with a cardboard. It helps for faster cooking of the surface of uttapams.

Lift and see if the opposite side is light brown. Then turn it and let it cook for nearly 2 to 3 minutes. Apply oil or butter, as per your taste, to the surface of the uttapam.

The light brown colour of the uttapam will tell you if it’s ready. Slowly separate it from the tawa with a flat spoon and roll it. Remove the uttapam from the tawa and serve hot.

Serve it with tasty white or green coconut chutney. (Click on chutney to visit the recipes of the same)

You can refrigerate the batter and use up to 3 days. Whenever you need it, follow the same steps as above and use it. The good news is, that the taste is enhanced as days pass by. Try it yourself.

Leave a comment if you enjoyed this 10-hour cart-style onion uttapams and chutney treat. Do subscribe if you enjoyed being on this page. If you are a fan of romantic stories, visit here 👇

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