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Crispy, savory South Indian crepes made from fermented rice and lentil batter, generously topped with finely chopped onions and green chilies. A classic breakfast that's delicious with coconut chutney and sambar.
For 4 servings
Prepare the Topping: In a medium bowl, combine the finely chopped onions, green chilies, coriander leaves, and optional cumin seeds and grated ginger. Mix well and set aside.
Prepare the Batter: Check your dosa batter. It should have a smooth, pourable consistency, similar to thin pancake batter. If it's too thick, whisk in a few tablespoons of water until you reach the right consistency. If your batter is unsalted, stir in salt to taste.
Heat the Tawa: Place a non-stick or cast-iron tawa (griddle) over medium-high heat. To check if it's hot enough, sprinkle a few drops of water on it; they should sizzle and evaporate immediately. If using cast iron, lightly grease it and rub it with a cut onion half to season it and prevent sticking.
Pour and Spread Dosa: Reduce the heat to medium-low. Pour a ladleful of batter (about 1/4 cup) onto the center of the tawa. Immediately, using the back of the ladle, spread the batter in quick, concentric circles from the center outwards to form a thin, round crepe.
Add Topping and Cook: Working quickly while the top is still wet, sprinkle a generous amount of the prepared onion mixture evenly over the dosa. Drizzle about 1/2 teaspoon of oil or ghee around the edges and a little on top. Increase the heat back to medium-high.
Cook Until Crispy: Cook for about 90 seconds to 2 minutes, or until the bottom turns a crisp golden brown and the edges begin to lift away from the tawa. There is no need to flip an onion dosa.
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Crispy, savory South Indian crepes made from fermented rice and lentil batter, generously topped with finely chopped onions and green chilies. A classic breakfast that's delicious with coconut chutney and sambar.
This south_indian recipe takes 35 minutes to prepare and yields 4 servings. At 499.09 calories per serving with 10.21g of protein, it's a beginner-friendly recipe perfect for breakfast or brunch or lunch or snack or dinner.
Fold and Serve: Once cooked, fold the dosa in half. Use a spatula to carefully remove it from the tawa. Serve immediately with coconut chutney and sambar. Repeat the process with the remaining batter, wiping the tawa clean between dosas if needed.
Sprinkle 1-2 tablespoons of idli podi (milagai podi) along with the onions for a spicy and nutty flavor.
Add a handful of grated mozzarella or cheddar cheese over the onions for a kid-friendly, fusion version.
Mix finely grated carrots, cabbage, or capsicum with the onions for added nutrition and crunch.
Use ghee instead of oil and cook on low heat for a longer time to achieve an extra crispy, fragrant dosa.
The dosa batter is made from fermented rice and lentils, which introduces beneficial probiotics that aid digestion and improve gut flora.
Onions are a great source of quercetin, a powerful antioxidant. Combined with ginger and coriander, this dish helps fight free radicals in the body.
The combination of rice and lentils provides a good balance of complex carbohydrates and protein, offering sustained energy release without a sharp spike in blood sugar.
The urad dal (black gram) in the batter is a good source of plant-based protein, essential for muscle repair and overall body function.
An average homemade Onion Dosa (made with about 1/2 cup of batter and 1/2 tsp of oil) contains approximately 150-180 calories. The exact count can vary based on the batter's composition, the amount of oil used, and the size of the dosa.
Yes, Onion Dosa can be a healthy meal. The batter is fermented, which is good for gut health. It provides complex carbohydrates for energy and plant-based protein from lentils. Onions add fiber and antioxidants. To keep it healthy, use minimal oil for cooking.
Sticking usually happens for two reasons: the tawa is either too hot or not hot enough. If it's too hot, the batter cooks instantly before you can spread it. If it's not hot enough, it won't form a crisp layer. Also, ensure your tawa is well-seasoned, especially if it's cast iron.
Yes, you can. Idli batter is typically thicker than dosa batter. You will need to dilute it with some water until it reaches a pourable, thin consistency before making dosas.
For extra crispiness, ensure your tawa is properly heated. Spreading the batter as thinly as possible is key. You can also add 1-2 tablespoons of fine semolina (rava) or rice flour to your batter. Cooking on a steady medium-high flame also helps.
Onion Dosa is traditionally served with coconut chutney, sambar, and sometimes tomato chutney or idli podi mixed with sesame oil.