Onion Dosa Recipe
Onion Dosa is a South Indian crepe made with a batter of rice and urad dal, flavored with onions and spices. Onion Dosa is a scrumptious, crispy, and flavorful South Indian breakfast dish that has gained popularity for its delightful taste and aroma. Made with a fermented rice and urad dal (black gram) batter, this thin and crispy pancake is garnished with seasoned onions and other optional ingredients for an added burst of flavor. Onion Dosa is typically served with a variety of chutneys and sambar, making it an ideal choice for breakfast or brunch.
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)
Nutrition Facts
Onion Dosa Recipe
Amount per Serving
Calories
341
% Daily Value*
Fat
8
g
12
%
Saturated Fat
5
g
31
%
Polyunsaturated Fat
0.4
g
Monounsaturated Fat
2
g
Cholesterol
19
mg
6
%
Sodium
82
mg
4
%
Potassium
150
mg
4
%
Carbohydrates
57
g
19
%
Fiber
7
g
29
%
Sugar
3
g
3
%
Protein
9
g
18
%
Vitamin A
6
IU
0
%
Vitamin B1
0.1
mg
7
%
Vitamin B2
0.04
mg
2
%
Vitamin B3
1
mg
5
%
Vitamin B5
1
mg
10
%
Vitamin B6
0.2
mg
10
%
Vitamin C
8
mg
10
%
Vitamin E
0.1
mg
1
%
Vitamin K
0.3
µg
0
%
Calcium
43
mg
4
%
Iron
3
mg
17
%
Magnesium
21
mg
5
%
Zinc
1
mg
7
%
* Percent Daily Values are based on a 2000 calorie diet.