I like Uthappam better than dosa. For me, the taste of the fried onions give a good combination to the sour taste of the batter.
Earlier, we can eat uthappam only when we had breakfast in hotel (breakfast in hotel..!!?? ;-p). But since I knew that uthappam is made using the same batter as idli and dosa, I'll make my own uthappam whenever I have left-over idli/dosa batter.
Enjoy hot Onion Uthappam with Coconut Chutney
3 cups Idli/Dosa batter
salt as required
2 Onions ( or as required), finely chopped
3 green chilies, finely chopped
2 tbsp finely chopped corriander leaves (green cilantro)
1/2 tsp minced ginger (optional)
Mix together all the ingredients except the batter in a bowl, set aside.
Add a little salt to the batter, mix well.
Heat a dosa pan and spead a little oil over the pan. When it becomes hot enough, place a laddle of the batter and spread it (it should be thick than a normal dosa). Sprinkle onion mixture on top of the batter evently and cook for about 1 minute.
When it is cokked on one side, turn over, add a tsp of oil all over its edge and remove when fully cooked.