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Who doesn't enjoy dosas, which are savoury crepes made in the Indian style and frequently served with a spicy potato stuffing. The renowned rava dosa recipe has been modified to make this onion dosa in the hotel style by adding additional onions and a few spices and herbs. One of the simplest dosa varieties to prepare because the batter doesn't need to be ground or fermented. Make these dosas for a delectable brunch or breakfast. They are also delicious as a light lunch or dinner. The onion dosa recipe is vegan as well as vegetarian.
The South Indian breakfast meal onion dosa is very well-liked. This dosa is a constant favourite among many not just in South India but also in other areas. One of the characteristics of the onion-spiked dosa is its typical texture. Therefore, it is a well-liked by the palate as well as the sight. It only requires preparing the batter, tempering it, and using it to create delightfully golden and crisp dosas in this onion dosa recipe. Instead of using oil to cook the dosas, you might choose to use ghee (clarified butter).
The ideal way to enjoy this onion dosa is hot or heated with either a hearty Sambar or an earthy coconut chutney, or preferably both. This recipe is a must-try for you if you're someone who just can't get enough onion dosa! You don't need to go to a restaurant if you use this recipe. Instead, prepare and consume the same dosa at home in a manner similar to that found in restaurants.
Ingredients:
½ cup rava
½ cup Rice Flour
2 tbsp all-purpose flour or whole wheat flour
½ to 1 tbsp green chillies – finely chopped or 1 green chilli
½ cup onion – finely chopped or 1 medium-sized onion
1 tsp ginger – finely chopped or 1 inch ginger, optional
2.25 cups water or buttermilk or add as required
9 to 10 black peppercorns – crushed
1 tbsp coriander leaves – chopped, (cilantro), optional
Salt as required
For Tempering
1 tsp oil
½ tsp mustard seeds
1 tsp cumin seeds
5 to 6 curry leaves – chopped
Method:
In a mixing bowl, combine the rava, rice flour, all-purpose flour, green chilies, ginger, onion, coriander leaves, and freshly ground black pepper.
Green chilies, ginger, onion, coriander leaves, rice flour, all-purpose flour, rava, and freshly ground black pepper should all be combined in a mixing bowl. Then incorporate the curry leaves and cumin. Cook the cumin until it becomes golden and splutters for a little time. Add the oil and this tempering mixture to the bowl's remaining ingredients. As needed, season with salt. Pour water or buttermilk to create a lump-free, thin batter. Give the batter 15 to 20 minutes to rest. The batter shouldn't have a thick or medium consistency. Add some rice flour to the dosa batter if it starts to get too thin.
A nonstick pan, tawa, or cast iron skillet should be heated. With an onion slice, a small piece of cotton cloth or a paper serviette, spread a little oil over the surface. Keep on medium heat. Pour the dosa batter with a ladle, working your way towards the centre. Add 1/4, 1/2, or 1 teaspoon of oil starting at the top. Allow the base to crisp up and turn golden. Cook the opposite side by flipping. Remove the dosa from the pan once all sides are cooked. In batches, make all the dosas in this manner. As the rava and flours drop to the bottom of the batter in the bowl during the preparation of the second dosa, thoroughly whisk the batter. Serve hot onion dosa along with coconut chutney or vegetable sambar. Enjoy.
