Onion Dosa Recipe:
Dosa is so enticing and delicious that it has made its way into world’s best food list. I prepare dosas every other day and never really got bored of it. While we can make different dosa varieties, my all time favourites are the onion dosas. The mix of seasoned onions and the sourness of the batter, make the dosas all the more interesting. I generally prefer using older batter for making them, as it adds on to that exceptional taste.
It’s very simple, yet delicious!
For dosa batter:
1 cup idli rice
1/4 cup urad dal
1 tspn fenugreek seeds
Salt to taste.
1 big onion (finely chopped)
3-4 green chillies (finely chopped)
Few coriander leaves (finely chopped)
Few curry leaves (finely chopped)
1/2 tspn mustard seeds
- Wash and Soak idli rice in water in a bowl. Take another bowl – wash and soak urad dal along with fenugreek seeds in water. Soak them for 6-8 hrs
- Add water little by little and blend rice and urad dal separately in mixer.
- Add salt and mix rice batter and urad dal batter together in a bowl. Leave it overnight for fermentation.
- Freshly fermented batter could be used for making idli or normal dosas. When the batter becomes 1-2 days older and when there’s more sourness, we could use the batter for making onion dosa.
- Heat 1 tblspn oil in a pan, add the mustard seeds. As the mustard seeds splutter, add onions, green chillies, curry leaves, coriander leaves and sauté for a minute or so.
- Add the seasoning to the dosa batter and mix well. Keep aside.
- Heat tawa and grease it with few drops of oil (use small cloth or half cut onion for greasing)
- Spread the batter on the tawa using a laddle
- Adjust the flame between medium and high. Add few drops of oil on the edges of the dosa. Let the the dosa get cooked for some time on both side.
- Using dosai karandi/spatula remove the dosa from the tawa and transfer it to a plate.
- Serve hot with red chutney.