Onion Dosa Recipe

Soak ingredients

Rinse the rice and urad dal separately under cold water until the water runs mostly clear. In two separate bowls, combine rice with fenugreek seeds and enough water to cover by about 1 inch; combine urad dal in the other bowl. Cover and soak both for 4–6 hours (or up to 8 hours). If using poha, soak it with the rice for the last 30 minutes.

Grind batter

Drain the soaked rice and urad dal. Add urad dal to a wet grinder or high-speed blender with about 1/2 to 3/4 cup of the reserved soaking water and grind to a smooth, slightly airy paste (about 6–8 minutes in a wet grinder; for a blender, pulse and scrape frequently). Transfer to a large bowl. Next, grind the rice (and soaked poha, if using) with 1/2 to 1 cup water to a slightly gritty-smooth texture (dosa batter should be smooth but with some body). Combine rice and urad dal batters in the large bowl and mix thoroughly with your hand or a spatula to incorporate air. The batter should be pourable but not watery—adjust consistency with a little water if needed.

Ferment

Cover the bowl loosely and leave in a warm place to ferment for 8–12 hours (overnight). In cool climates, fermentation may take 12–16 hours. The batter should increase in volume and have a slightly tangy aroma. After fermentation, stir in 1 teaspoon salt and mix well. If the batter is too thick for spreading, add 2–4 tablespoons water to reach a thin pouring consistency (similar to heavy cream).

Prepare onion mixture

Thinly slice the onion and finely chop the green chili and cilantro. Combine the sliced onion, green chili, curry leaves (if using), chopped cilantro, 1/4 teaspoon salt and freshly ground black pepper in a small bowl. Toss and set aside so the flavors meld while you heat the griddle.

Heat griddle

Heat a cast-iron skillet or nonstick tawa over medium-high heat until a drop of water sizzles and evaporates on contact (about 2–3 minutes). Reduce heat to medium. Wipe the surface with a lightly oiled paper towel or spray lightly with cooking spray so the pan is evenly greased.

Test batter

Stir the fermented batter gently. Ladle about 1/3 cup batter (adjust quantity to desired dosa size) onto the center of the hot griddle and quickly, using the back of the ladle, spread the batter in a circular motion from center outward to form a thin circle about 8–10 inches wide. If batter is too thick or doesn't spread, add a tablespoon of water to thin it and stir.

Add oil and onion topping

Drizzle about 1/2 to 1 teaspoon oil or ghee around the edges and a little in the center. Immediately sprinkle a generous tablespoon of the prepared onion mixture evenly over the dosa surface, pressing lightly with the spatula so the onions adhere. If you like a crispier edge, add another small drizzle of oil around the rim.

Cook until crisp

Let the dosa cook undisturbed for 2–3 minutes on medium heat until the underside is golden brown and edges lift easily. For a crisp dosa, increase heat slightly for the last 30–45 seconds. The top will mostly cook from the heat of the griddle; you do not need to flip the dosa. If you prefer, flip and cook for an additional 15–30 seconds for both sides to brown lightly.

Fold and serve

Using a spatula, gently loosen the dosa from the pan and fold it in half or roll it. Transfer to a serving plate. Repeat the process with remaining batter, stirring between dosas and adding small amounts of water if batter thickens. Re-oil the pan as needed.

Serving suggestion

Serve hot onion dosas immediately with coconut chutney, sambar, or a chutney/condiment of your choice. Optionally garnish with extra chopped cilantro and a squeeze of lime for brightness.