Onion Dosa Recipe

Cooking Directions

• STEP 1.Soak rice and lentils separately for 4-6 hours, then grind them into a smooth batter.
• STEP 2.Add salt and allow the batter to ferment overnight.
• STEP 3.Heat a non-stick pan and pour a ladleful of batter onto it, spreading it in a circular motion.
• STEP 4.Sprinkle finely chopped onions on top and drizzle some oil around the edges.
• STEP 5.Cook until the dosa turns golden brown and crispy.
• STEP 6.Flip the dosa and cook for a minute on the other side.
• STEP 7.Serve hot with coconut chutney and sambar.

Cooking Tips

• Make sure the batter is not too thick or too thin. It should have a pouring consistency.
• You can add finely chopped green chilies and coriander leaves to the batter for extra flavor.
• To make the dosa more crispy, you can add a little bit of semolina (rava) to the batter.

Storage and Serving

• Leftover dosa batter can be stored in the refrigerator for up to 2-3 days.
• Reheat the dosa on a tawa or pan before serving to regain its crispiness.
• Serve the onion dosa hot with coconut chutney, sambar, or any other accompaniment of your choice.