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| ONION OOTHAAPPAM |
INGREDIENTS:-
Left over idli batter -- as required for making oothaappams
Finely chopped Onions - (1 big onion for one oothaappam) - as required
Oil / Ghee for making dosas
METHOD:-
Heat a dosa tawa/pan, smear a drop of oil, using tamarind/small onion over the tawa (it helps in non-sticking of batter on the tawa). Keep it in low flame. Now take 1 and half laddle full of batter and pour it in the center of the tawa. Do not spread it.
Now, add the finely chopped onions over the batter and gently press using fingers, so that the onions settles in batter.
Pour 1/2 tsp of oil/ghee around the oothaappam.
Cover it with lid and keep it in medium flame.
After about 2 to 3 minutes, check whether the batter is cooked.
Flip it, to cook the other side too. Pour 1/4 tsp of oil/ghee around the oothappam, so that the onions gets cooked.
Cover it with lid and keep it in sim/low flame.
After a minute, uncover the lid. Remove the oothaappam from the tawa and restore it in a plate.
Hot Onion Oothaappam is ready to serve.
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