Onion Dosa Recipe

Soak rice, dal and poha

Rinse the rice and urad dal separately under cold water until water runs clear. Combine rice and fenugreek seeds in one bowl and urad dal in another. Rinse poha and add to the rice bowl. Cover both and soak in enough water to submerge for 4–6 hours (or overnight).

Grind batter

Drain soaking water. First, grind the urad dal with about 3/4 cup water until very smooth and slightly airy (scraping sides as needed). Transfer to a large bowl. Next, grind the rice+poha with about 1/2–3/4 cup water to a smooth but slightly grainy paste (dosa batter texture). Combine rice and dal pastes in the large bowl, mix thoroughly with a spatula to incorporate air.

Ferment

Stir salt into the combined batter. Cover and keep in a warm place for 8–12 hours or until it increases in volume and becomes slightly bubbly and sour-smelling. In cooler climates, extend fermentation or place in an oven with the light on.

Adjust consistency

After fermentation, stir the batter gently. The batter should be pourable but thicker than crepe batter — similar to heavy cream. If too thick, add a few tablespoons of water and mix to reach a flowing consistency for thin dosas.

While batter ferments (or about 20 minutes before cooking), combine the finely chopped onion, green chilies, cilantro, cumin seeds, freshly ground black pepper and 1/4 tsp salt in a small bowl. Toss to mix so the flavors marry; set aside.

Preheat pan

Heat a heavy nonstick or cast-iron griddle (tawa) over medium-high heat until a few drops of water sizzle and evaporate on contact. Reduce heat to medium for controlled cooking.

Season griddle

Lightly grease the hot pan with a few drops of oil and wipe with a paper towel or onion half so the surface is evenly seasoned. This prevents sticking and helps achieve crisp edges.

Spread batter

Stir the batter once more. Pour about 1/3 to 1/2 cup batter (depending on pan size) onto the center of the griddle and quickly spread in a circular motion with the back of a ladle to form a thin round (about 8–10 inches). For a slightly thicker onion dosa, stop spreading earlier to leave a slightly thicker center.

Add onion topping

Immediately sprinkle about 2–3 tablespoons of the prepared onion mixture evenly over the batter. Gently press the onions with the back of the ladle so they adhere to the batter.

Cook dosa

Drizzle about 1 teaspoon oil around the edges and a little in the center. Cook for 2–3 minutes on medium heat until the underside turns golden brown and the edges lift easily. If you prefer a crispier dosa, increase heat slightly for the last 30–60 seconds.

Fold and serve

Using a spatula, loosen the dosa from the pan and fold or roll it. Transfer to a plate and optionally brush or top with a little butter or ghee. Repeat with remaining batter, re-greasing the pan as needed. Keep cooked dosas warm in a low oven (100°C/210°F) on a baking tray.

Serve onion dosas hot with coconut chutney, tomato chutney, and/or sambar. They can be eaten plain or with a side of spiced potato masala placed inside for a masala dosa variation.