I simply miss eating “Rava onion mysore masala dosa” served in a local restaurant ( Navratna, Navi Mumbai). Hence, I decided to re-create the magic of my favourite dosa and my love of onion uttappam together. It was a good trial dish and more changes could be made over time. I have made mini versions of semolina/rava uttappa and adding the potato filling on top of it! The potato filling is usually a part of Dosa (thinner than uttappa) but eating it with these mini uttappam’s was different. We had it for dinner, it’s quite filling because of the heavy ingredients.
For onion uttapa
2 cups of Semolina
3 tbsp of rice flour
1 finely cut onion
3 finely chopped cut green chilies
Salt to taste
1 tsp cumin seeds
Finely chopped fresh coriander leaves ( according to taste)
1/2 tsp cumin powder
2 cups Water to form a semi liquid batter
For potato bhajji
2 boiled potatoes, peeled and diced in medium sized cubes
1 finely chopped onion
2 finely chopped green chilies
1 tbsp of urad dal
1 tbsp Oil
1 tsp mustard seeds
1/2 tsp asafoetida
1/2 tsp turmeric powder
Salt to taste
Take bowl. Add semolina, rice flour , finely cut onion, green chilies and water till the batter is of semi-liquid consistency. It is possible that the semolina will tend to gravitate at the end of the bowl. Add salt, cumin seeds, cumin powder and coriander leaves.
For the potato bhajji, take oil in pan. Let the oil get hot. Add mustard seeds, asafoetida and turmeric powder. Add urad dal, green chilies and onion.Fry the contents for few minutes. When the onions are soft enough, add boiled potatoes cut in cubes. Now fry the mixture on low heat for few more minutes. Add salt to taste and mix the mixture.
Add 1 tbsp of oil on to a Tava. Add batter with a small cup in small circle, spread the batter evenly. Fry the uttappa from both sides. I covered the uttappam, so that steam will help cook the batter. Onion uttppam’s with potato sabzi is ready!! 🙂