Halwai May 23, 2020


• 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


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