Ullikaram Dosa
A crisp Andhra-style dosa topped with a fiery onion chili mixture that turns sweet, savory, and punchy as it cooks on the tawa. It is a great breakfast or light meal when you want something bold without too much fuss.
For 4 servings
- prep · ~360 min
Soak the rice and dal.
1.Rinse the rice well and soak it in water for 6 hours.2.Rinse the urad dal and fenugreek seeds and soak them together for 6 hours.3.Drain both completely before grinding. - mix · ~20 min
Grind the batter.
1.Grind the urad dal and fenugreek seeds with water for grinding to a light, fluffy batter.2.Grind the rice with water for grinding to a smooth batter with a very slight grainy texture.3.Mix both batters together in a large bowl until evenly combined.TIPKeep the batter slightly thick at this stage so it ferments well and can be thinned later if needed. - rest · ~480 min
Ferment the batter.
Cover the bowl loosely and let the batter ferment in a warm place for about 8 hours, until airy and slightly risen.
- mix · ~10 min
Make the ullikaram topping.
1.Mix the chopped onion, green chili, crushed garlic, red chili powder, cumin seeds, lemon juice, and coriander leaves in a bowl.2.Add 1 pinch of the salt and mix well.3.Set the topping aside for 10 minutes so the flavors come together. - mix · ~1 min
Season and adjust the batter.
Add the remaining salt to the fermented batter and mix gently. If needed, stir in a little water for grinding until the batter is pourable but not thin.
- fry · ~5 min
Cook the first dosa.
1.Heat a dosa tawa over medium-high heat until hot.2.Pour a ladle of batter in the center and spread it outward in a thin circle.3.Drizzle a little oil around the edges and over the surface.4.Spoon one-fourth of the onion topping over the dosa and press it lightly with the back of the spoon.5.Cook until the bottom turns crisp and deep golden, then fold and remove.TIPDo not flip after adding the topping; the onions cook from the steam and direct heat while the base stays crisp. - fry · ~15 min
Cook the remaining dosas.
Repeat with the remaining batter, oil, and onion topping to make 4 dosas. Adjust the heat as needed so the dosa crisps without burning the onion mixture.
- serve
Serve the ullikaram dosa hot.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Chop the onions very fine so they soften on the tawa before the dosa base overbrowns.
- 2If the batter is too thin, the topping will weigh it down and the dosa will not crisp properly.
- 3Let the onion-chili mixture rest briefly so the salt and lemon lightly soften the onions before cooking.
- 4Keep the tawa at medium-high, not smoking hot, or the base may brown before the onions cook through.
- 5Press the topping gently into the wet surface so it adheres and does not fall off when folding.
- 6Stir the fermented batter gently after salting; overmixing can knock out air and make the dosa less lacy.
- 7Serve immediately off the tawa, because the onion topping can soften the crisp dosa as it sits.
Adapt it for your goals.
Low-oil
Use a well-seasoned cast-iron or nonstick tawa and drizzle only a few drops of oil; you still get a crisp dosa with less grease.
extra spicyExtra-spicy
Increase green chili and red chili powder for a fierier Andhra-style version with a more assertive ullikaram kick.
no garlicNo-garlic
Skip the garlic in the topping for a simpler onion-chili profile that still tastes bold and works well with coconut chutney.
instant styleInstant-style
If you already have plain fermented dosa batter, use it here and just prepare the ullikaram topping for a quicker meal.
Why this is on our healthy list.
Fermented Batter Benefits
The naturally fermented rice and urad dal batter is lighter in texture and develops beneficial tangy complexity through fermentation.
Plant Protein from Urad Dal
Urad dal adds plant protein and makes the dosa more satisfying than a rice-only batter.
Aromatics with Antioxidant Ingredients
Onion, garlic, green chili, coriander, and cumin bring flavorful plant compounds along with the dish's strong savory character.
Frequently asked questions
Usually the batter is too thin, the tawa is not hot enough, or too much onion topping was added. Keep the batter pourable but slightly thick and use finely chopped onions.
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