Onion Dosa Recipe

Soak

Rinse the rice and urad dal separately until water runs clear. Soak the rice with fenugreek seeds and optional poha in a bowl with enough water to cover for 4–6 hours. Soak the urad dal in a separate bowl for 4–6 hours.

Grind

Drain the soaked urad dal and reserve soaking water. Grind urad dal with about 1/2 cup of the reserved water to a smooth, airy batter. Drain the rice and poha, then grind with about 1–1¼ cups reserved water to a slightly grainy-smooth paste. Combine both batters in a large bowl or container and mix thoroughly to incorporate air.

Ferment

Cover the batter and keep in a warm place (24–30°C / 75–86°F) for 8–12 hours or until it doubles in volume and becomes slightly tangy. Stir gently, add 1½ tsp salt and mix. If batter is too thick after fermentation, thin to pouring consistency (similar to heavy cream) with a little water; it should spread easily but not be watery.

Prepare onion mixture

While the batter ferments, finely chop 1 cup onion, 1 tsp green chili, and cilantro. In a small bowl mix the chopped onion, green chili, chopped cilantro, ½ tsp cumin seeds, ½ tsp mustard seeds, torn curry leaves, 1/8 tsp turmeric and 1/4 tsp salt. Set aside so flavors meld.

Temper (optional, for extra flavor)

In a small frying pan, warm 1 tsp oil over medium heat. Add ¼ tsp mustard seeds and ¼ tsp cumin seeds; when they sputter, add a few torn curry leaves and pour this hot tempering over the onion mixture. Mix and set aside.

Preheat pan

Heat a cast-iron griddle or nonstick skillet over medium-high heat until hot. Reduce heat to medium. Wipe the surface with a lightly oiled paper towel to ensure an even nonstick surface.

Cook dosas

Stir the batter gently. Pour about 1/3 cup (adjust for desired size) of batter onto the center of the hot pan and immediately spread outward in a circular motion using the back of a ladle to form a thin circle (about 8–10 inches). Drizzle 1/2 tsp oil or ghee around the edges and a little over the surface. Scatter about 2–3 tablespoons of the prepared onion mixture evenly over the dosa. Cook on medium heat until the edges lift and the underside is golden-brown and crisp, 2–3 minutes. If you prefer, press the edges gently with a spatula to ensure even contact and crisping.

Flip or fold

For traditional dosa, do not flip. Use a spatula to lift and fold the dosa in half or roll it, then transfer to a serving plate. If you prefer both sides cooked, flip and cook an additional 20–30 seconds.

Serve

Brush with a little ghee or butter if desired and serve hot with coconut chutney, sambar or your preferred chutney. Repeat the cooking process for remaining batter, re-oiling the pan lightly between dosas as needed.