Ingredients

• 2 cups dosa batter (check notes)
• 2 onions
• 2 tbsp oil
• 1/4 tsp mustard
• a pinch of asafetida powder
• 1/4 tsp cumin
• 1/2 tsp split urad dal
• 1 tsp channa dal
• 1 or 2 red chilli
• 6 or 7 curry leaves
• 4 to 5 cashew nuts
• Coriander leaves
• Salt to taste

How to Make Crispy onion uthapam

• Chop onions into fine slices.
• Keep the skillet/girdle on a medium flame, smear oil all over.
• Temper with mustard, asafoetida powder, cumin, split urad dal, channa dal, red chilli and finely chopped curry leaves.
• Wait for the mustard to splutter.
• Add chopped onion, saute for a minute.
• Add grated cashews and saute further. Transfer this to the batter.
• Add freshly chopped coriander leaves and mix well.
• Take a ladleful of batter and spread it over the skillet.
• The thickness should be like that of a pancake.
• Drizzle oil on all sides and allow it to cook until one side turns crisp and golden brown in colour.
• Gently flip the uthapam over and allow it to cook.
• Take out the uthapam from the skillet.
• Serve hot immediately before it loses its crispiness.
• Recipe and Image courtesy: Tasty Appetite