Amma’s Special Idli Dosa Batter (slightly thick consistency)

– 2 cups Amma’s Special Idli Dosa Batter

– Salt to taste (if required)

– Oil or ghee for cooking

For the Topping:

– 1 large onion, finely chopped

– 1 green chili, finely chopped

– 1-inch piece ginger, grated

– A few curry leaves, chopped

– Fresh coriander leaves, chopped

– ½ tsp cumin seeds

– 1 tbsp grated carrot (optional)

In a mixing bowl, combine the chopped onion, green chili, ginger, curry leaves, coriander, cumin seeds, and grated carrot (if using).
Heat a tawa or non-stick pan on medium flame and lightly grease it with oil.
Pour a ladleful of Amma’s Special Idli Dosa Batter onto the tawa and spread gently into a thick, round uttapam — don’t spread too thin.
Sprinkle a generous handful of the onion topping mixture evenly over the batter and press lightly with the back of a spoon so it sticks.
Drizzle oil or ghee around the edges and cook on low-medium flame until the base turns golden brown, about 3–4 minutes.
Flip carefully and cook the other side for another 2–3 minutes until the onions turn slightly crisp.
Serve hot with coconut chutney and sambar.

– Keep the batter slightly thicker than usual dosa batter for the best uttapam texture.

– Cooking on low-medium heat is key — it lets the onions cook through without burning the base.

– You can swap onions for tomatoes, capsicum, or grated paneer for different variations.