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
Method:
- 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