Onion pesarattu dosa Recipe

Cooking Directions

• STEP 1.Soak green gram lentils in water for 4-5 hours.
• STEP 2.Drain the water and grind the lentils into a smooth batter.
• STEP 3.Add chopped onions, green chilies, ginger, and salt to the batter and mix well.
• STEP 4.Heat a tawa or griddle and pour a ladleful of batter onto it.
• STEP 5.Spread the batter in a circular motion to make a thin dosa.
• STEP 6.Drizzle oil around the edges and cook until the dosa turns golden brown.
• STEP 7.Flip the dosa and cook for a minute on the other side.
• STEP 8.Serve hot with coconut chutney and sambar.

Cooking Tips

• Make sure to soak the lentils for at least 4 hours to ensure they grind easily.
• You can add a handful of spinach or coriander leaves to the batter for added nutrition.
• Adjust the quantity of green chilies according to your spice preference.
• To make the dosa more crispy, you can add a little rice flour to the batter.

Storage and Serving

• Leftover batter can be stored in the refrigerator for up to 2 days.
• Reheat the dosa on a tawa or griddle before serving.
• Serve the dosa hot with coconut chutney and sambar for a complete meal.