Onion Dosa Recipe
Onion Dosa Recipe: Onion Dosa is a popular South Indian breakfast dish that combines the traditional Dosa batter with the addition of caramelized onions. This savory dish is known for its crisp texture, and its rich and flavorful filling of caramelized onions and spices. The combination of soft and chewy dosa and the sweet and savory onion filling makes it a perfect choice for breakfast or brunch.
Onion dosa is a popular South Indian dish that is crispy, savory, and delicious. This variation of dosa is made by adding caramelized onions to the batter before spreading it on the griddle. The result is a delicious, crispy dosa with the sweetness of caramelized onions that perfectly complements the savory flavors of the batter.
Onion Dosa is a delicious and nutritious dish that is perfect for breakfast or a light lunch. With its crispy texture and sweet, savory flavor, it’s no wonder that this dish is so popular in South India. Whether you make it traditional style or try one of the many variations, Onion Dosa is sure to become a new favorite in your home.
Variations of Onion Dosa Recipe
Onion Dosa can be prepared in different ways, with variations in the batter, filling, and toppings. Some variations include adding chopped green chilies, grated coconut, and coriander leaves to the filling, or using a fermented batter of Rice and Urad dal, or using a mix of Rice and semolina in the batter.
Onion dosa can be made with different variations, such as adding different spices to the batter, using different types of onions, or even adding grated cheese. Some variations include:
- Masala onion dosa, which includes a spicy potato filling inside the dosa
- Cheese onion dosa, which includes grated cheese on top of the caramelized onions
- Tomato onion dosa, which includes diced tomatoes along with the onions
Nutrition – Onion Dosa
Onions are rich in antioxidants, vitamins, and minerals, and are known for their anti-inflammatory properties. Rice and Urad dal used in the batter are a good source of complex carbohydrates, protein, and fiber. Dosa, being a fermented dish, also contains probiotics, which are beneficial for digestive health.
Onion dosa is a nutritious dish, especially when made with whole grain batter. Dosa is a good source of carbohydrates and proteins, and the addition of onions provides vitamins and minerals such as vitamins C, B6, and potassium. Onions also contain antioxidants that can boost your overall health.
Step by Step Onion Dosa Recipe
Onion Dosa Recipe
Ingredients
- 200 grams basmati rice sona masoori or parboiled rice
- 80 grams urad dal split black gram
- 1 teaspoon fenugreek seeds / methi seeds methi
- Salt to taste
- 2 tablespoons ghee / clarified butter
- 2 Onions finely chopped
- 2 green chillies finely chopped (optional)
- coriander leaves / cilantro finely chopped (optional)
- 1/2 teaspoon Cumin (Jeera) optional
- Water as needed
Instructions
Preparing the Dosa Batter
- Rinse the raw rice and urad dal separately in water until the water runs clear. This removes any impurities and excess starch from the grains.
- Soak the rice and urad dal separately in sufficient water for at least 4-5 hours or overnight. Add the fenugreek seeds to the urad dal while soaking.
- Drain the water from the soaked rice and urad dal. Grind the rice with a little water in a blender or grinder until it forms a smooth paste. Transfer the rice paste to a large bowl.
- Grind the urad dal and fenugreek seeds with a little water in the same blender or grinder until it forms a smooth, fluffy paste.
- Mix the rice and urad dal paste together, adding salt to taste. Ensure that the batter is thick and has a pouring consistency. If needed, add a little water to adjust the consistency.
- Allow the batter to ferment in a warm place for 8-12 hours or overnight. Once fermented, the batter will have a slightly sour smell and will have increased in volume.
Preparing the Onion Topping
- Finely chop the onions, green chilies (if using), and coriander leaves. Set them aside.
- If using cumin seeds, dry roast them in a pan for 1-2 minutes until fragrant. Set them aside.
Making the Onion Dosa
- Heat a non-stick dosa griddle or a flat pan over medium heat. Sprinkle a little water to check if the griddle is hot enough. If the water evaporates quickly, the griddle is ready.
- Wipe the griddle with a damp cloth or a paper towel to remove any excess moisture.
- Mix the fermented dosa batter well and pour a ladleful of batter onto the center of the griddle. Using the back of the ladle, spread the batter in a circular motion to create a thin, round dosa.
- Drizzle a teaspoon of oil or ghee around the edges of the dosa and let it cook for a few seconds.
- Evenly sprinkle the chopped onions, green chilies (if using), coriander leaves, and roasted cumin seeds (if using) over the dosa. Press the toppings gently into the dosa using a spatula.
- Cook the dosa until the edges begin to lift from the griddle and the bottom turns golden brown and crispy. This should take about 2-3 minutes.
- Carefully fold the dosa in half or roll it up, and transfer it to a serving plate.
- Repeat the process with the remaining batter and toppings, ensuring that the griddle is wiped clean and heated between each dosa.
- Serve with chutney!
Equipment Used for This Recipe
Notes & Tips
- The key to making a perfect Onion Dosa is using a well-fermented batter. Ensure that the batter is left to ferment for an adequate amount of time in a warm environment.
- Experiment with different toppings for your Onion Dosa, such as grated carrots, chopped tomatoes, or grated coconut.
- Make sure your griddle or pan is hot enough before pouring the batter. A well-heated griddle ensures that the dosa cooks evenly and achieves the desired crispiness.
- Serve Onion Dosa with coconut chutney, tomato chutney, or mint chutney, as well as a bowl of hot sambar for a complete and satisfying meal.
- Use a non-stick pan or well-seasoned griddle for best results.
- Make sure to thinly slice the onions so that they cook evenly and don't overpower the flavor of the batter.
- Adding a small amount of water to the batter will make it easier to spread and create a thinner dosa.
Nutrition Information (Note: Approximate)
FAQs – Onion Dosa Recipe
What is an Onion Dosa?
Onion Dosa is a South Indian crepe made with a batter of rice and urad dal, flavored with onions and spices. The batter is fermented overnight to give it a tangy flavor and crisp texture. The dosa is typically served with coconut chutney and sambar.
How do I make Onion Dosa?
To make Onion Dosa, soak equal amounts of rice and urad dal in water for at least 6 hours. Drain the water and blend the rice and dal to form a smooth batter. Add chopped onions, green chilies, ginger, curry leaves, and salt to taste. Let the batter ferment overnight. Heat a griddle and spread a ladleful of batter in a circular motion. Drizzle oil on the edges and cook until golden brown. Serve hot with chutney and sambar.
Can I use other vegetables instead of onions?
Yes, you can use other vegetables like tomatoes, capsicum, and carrots to make vegetable dosa. Just chop the vegetables finely and add them to the batter along with the onions.
How do I get a crispy Onion Dosa?
To get a crispy Onion Dosa, make sure the batter is fermented well. The batter should be of a pouring consistency, not too thick or too thin. Spread the batter evenly on a hot griddle and drizzle oil around the edges. Cook the dosa on medium flame until golden brown and crisp. Flip the dosa and cook the other side until done.
What is the aroma and taste of Onion Dosa?
Onion Dosa has a distinct aroma of fermented rice and lentils with a hint of onions and spices. The dosa has a crispy texture on the outside and is soft and fluffy on the inside. The flavors of onion and spices add a zing to the dosa, making it a delicious breakfast or snack option.
What are some variations of Onion Dosa?
There are many variations of Onion Dosa, including Masala Dosa, Mysore Masala Dosa, Cheese Dosa, and Rava Dosa. Masala Dosa is a stuffed dosa with a potato filling, while Mysore Masala Dosa is spicier and has a red chutney spread on the dosa. Cheese Dosa is topped with grated cheese, and Rava Dosa is made with semolina instead of rice and urad dal.
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