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Onion Dosa Recipe

Name: The Masala Indian Kitchen and Bars Onion Dosa Recipe
Cook time: 12 h
Total time: 12 h
Yield: 4 servings
Cuisine: Indian
Ingredients: 1 cups parboiled rice (idli/dosa rice) or regular short-grain rice; 0.25 cups urad dal (split black gram, husked); 0.125 cups poha (flattened rice) or cooked rice; 0.5 tsp fenugreek seeds (methi); 1 cups water (for soaking and grinding); 1 tsp salt; 1 cup yellow or sweet onion, finely chopped; 1 tbs green chilies, finely chopped; 2 tbs fresh cilantro (coriander leaves), chopped; 1 tsp ginger, finely grated (optional); 0.5 tsp cumin seeds; 0.125 tsp asafoetida (hing); 3 tbs oil or ghee (for tempering and cooking); 0.5 tsp salt (for topping); 0.125 tsp black pepper (freshly ground, optional); 2 tbs ghee or oil (for making dosas); 1 item lemon wedges (optional); 1 cups coconut chutney or sambar (to serve)

Inspired by The Masala Indian Kitchen and Bar

Time12h

Serves4

Batter kissed by flame, adorned with sweet onion and green chilli simplicity elevated to ceremony.

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Ingredients

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Dosa batter

1 cups parboiled rice (idli/dosa rice) or regular short-grain rice

1/4 cups urad dal (split black gram, husked)

1/8 cups poha (flattened rice) or cooked rice

1/2 tsp fenugreek seeds (methi)

1 cups water (for soaking and grinding)

1 tsp Celtic sea salt

Onion topping & tempering

1 cup yellow or sweet onion, finely chopped

1 tbs green chilies, finely chopped

2 tbs fresh cilantro (coriander leaves), chopped

1 tsp ginger, finely grated (optional)

1/2 tsp cumin seeds

1/8 tsp asafoetida (hing)

3 tbs oil or ghee (for tempering and cooking)

1/2 tsp salt (for topping)

1/8 tsp black pepper (freshly ground, optional)

Finishing and serving

2 tbs ghee or oil (for making dosas)

1 item lemon wedges (optional)

1 cups coconut chutney or sambar (to serve)

Method

Dosa batter

Soak

Rinse rice and urad dal separately until water runs clear. In two bowls, combine rice with fenugreek seeds and poha; combine urad dal in the other. Cover both and soak in enough water for 4–6 hours (or overnight).

Grind

Drain soaking water. Add urad dal to a wet grinder or high-speed blender with about 1/4–1/3 cup fresh water and grind to a smooth, slightly airy batter (it should be light and ribbon when dropped). Transfer to a large bowl. Grind rice mixture with poha adding small amounts of water to reach a slightly grainy but flowing texture. Combine rice and urad batter; mix thoroughly by hand or spatula to incorporate air.

Ferment

Cover the bowl with a lid and keep in a warm place to ferment 8–12 hours (6–10 hours in very warm climates). Batter should rise, look slightly bubbly and have a pleasant sour aroma. After fermentation, stir in 1 tsp salt and adjust consistency with water to a pouring but slightly thick batter (similar to heavy cream).

Onion topping & tempering

Prepare onion mixture

Heat 1 tablespoon oil in a small skillet over medium heat. Add cumin seeds and let them sizzle for a few seconds. Add asafoetida, then add the chopped onions and a pinch of salt. Sauté just until the onions soften and become translucent — 2–3 minutes; you want sweetness but not deep browning. Add green chilies, grated ginger (if using), chopped cilantro, 1/2 tsp salt, and freshly ground black pepper. Stir for 30 seconds, then remove from heat and set aside to cool slightly.

Optional quick temper

If you prefer a more pronounced tempered flavor, warm an additional teaspoon of oil, add a pinch more cumin and pour it over the onion mixture before using on the dosa.

Finishing and cooking dosas

Preheat pan

Heat a cast-iron skillet or nonstick griddle over medium-high heat until hot. Test by sprinkling a few drops of water — they should sizzle and evaporate immediately. Wipe the surface with a lightly oiled paper towel so it's evenly greased.

Spread dosa

Stir the fermented batter gently. Ladle about 1/3 to 1/2 cup batter (adjust to pan size) onto the hot pan near the center. Immediately, using the back of the ladle in circular motions, spread the batter outward to form a thin circle ~8–10 inches diameter. If batter is too thick to spread, add a tablespoon of water and mix.

Add topping

Drizzle a few drops of oil/ghee around the edges of the dosa. Spoon 2–3 tablespoons of the prepared onion mixture evenly over the dosa surface, gently pressing it into the batter with the back of the spoon so it adheres. If you like extra crisp edges, add a little more oil around the circumference.

Cook and finish

Cook the dosa on medium heat until the underside is golden brown and crisp and the edges lift slightly — 2–3 minutes. For a classic dosa, do not flip; fold the dosa in half or roll it and transfer to a plate. If you prefer both sides browned, flip gently and cook 30–45 seconds more. Repeat with remaining batter, wiping and re-oiling the pan between dosas as needed.

Serve

Serve dosas hot with coconut chutney and sambar, and lemon wedges on the side. Garnish with extra chopped cilantro if desired.