Elevate Your Breakfast Game With Delicious Onion Dosa Step By Step Guide

Onion Dosa is a South Indian dish where a fermented rice and dal batter is spread thinly on a hot tawa, topped with a mix of onions and spices, and cooked until crispy. The dosa is enjoyed with coconut chutney and sambar. Proper fermentation of the batter and correct tawa temperature are essential for the perfect dosa.

Onion Dosa is a crispy South Indian dosa topped with a flavorful mixture of finely chopped onions, green chilies, coriander, and curry leaves. To make the dosa, soak rice, urad dal, chana dal, toor dal, and fenugreek seeds overnight, then grind them into a smooth batter and ferment it. Spread the batter thinly on a hot tawa, sprinkle the onion mixture on top, and cook until crispy and golden. The dosa is served hot with coconut chutney or sambar. Key tips include ensuring the batter is well-fermented and the tawa is properly heated.

Ingredients:

 For the Dosa Batter:

• Rice : 2 cups (preferably a mix of regular rice and parboiled rice)
• Urad dal (split black gram): ½ cup
• Chana dal (Bengal gram): 2 tbsp
• Toor dal (pigeon pea): 2 tbsp
• Fenugreek seeds (methi): 1 tsp
• Salt: to taste
• Water : for soaking and grinding

 For the Onion Topping:

• Onions: 2 medium-sized, finely chopped
• Green chilies: 2, finely chopped
• Coriander leaves: 2 tbsp, finely chopped
• Curry leaves: 10-12, finely chopped
• Ginger: 1-inch piece, finely chopped (optional)
• Salt: to taste
• Oil or ghee: for cooking the dosas

Instructions:

1. Preparing the Dosa Batter:

Soaking the Ingredients:

• Wash the rice, urad dal, chana dal, and toor dal together under running water. Soak them in enough water for about 6-8 hours or overnight.
• Soak the fenugreek seeds separately in a small bowl of water for the same duration.

2. Grinding the Batter:

•  Drain the water from the soaked ingredients. In a wet grinder or a high-power blender, grind the rice and dal mixture along with the     soaked fenugreek seeds. Add water gradually to achieve a smooth and slightly thick batter.
•  The consistency should be like pancake batter, not too thick or runny.
• Transfer the batter to a large bowl, add salt, and mix well. Cover the bowl and allow the batter to ferment in a warm place for 8-12 hours, or until it doubles in volume and develops a slightly sour aroma.

 3. Preparing the Onion Topping:

• In a mixing bowl, combine the finely chopped onions, green chilies, coriander leaves, curry leaves, ginger (if using), and salt. Mix well and set aside.

 4. Making the Onion Dosa:

Heating the Tawa:

• Heat a flat, non-stick tawa (griddle) over medium heat. Ensure it is well-seasoned to prevent the dosa from sticking.

Spreading the Batter:

• Once the tawa is hot, pour a ladleful of dosa batter in the center and spread it in a circular motion to form a thin dosa. The edges should be thinner than the center.
•  Immediately sprinkle a handful of the onion mixture evenly over the dosa. Gently press down with a spatula so that the onions stick to the batter.

3. Cooking the Dosa:

• Drizzle a little oil or ghee around the edges of the dosa and a few drops over the onions.
•  Cook the dosa on medium heat until the edges start to lift slightly and turn golden brown. The onions should also caramelize slightly.
• If you prefer a crispier dosa, cook for a little longer until it reaches the desired level of crispiness.

4. Flipping and Cooking:

•  Carefully flip the dosa to cook the other side briefly (about 30 seconds) until the onions are fully cooked.
• Flip back and fold the dosa in half or roll it into a cylinder.

5. Serving:

•  Serve the hot Onion Dosa immediately with coconut chutney, sambar, or tomato chutney. Onion Dosa tastes best when served fresh off the tawa.

Tips:

Fermentation:

• Ensure the batter is well-fermented for a light and airy dosa. If the weather is cold, you can place the batter in a warm oven or near a warm spot to aid fermentation.

Consistency of Batter:

• If the batter is too thick, the dosa will be thick and chewy. Adjust the consistency by adding a little water before making the dosa.

Tawa Temperature:

• The tawa should be hot but not smoking when spreading the batter. If the tawa is too hot, the batter will cook instantly and won’t spread evenly.

Onion Mixture:

• You can add grated carrots, chopped tomatoes, or capsicum to the onion mixture for added flavor and color.