Onion Dosa Recipe: This is a delicious and crispy instant breakfast dish made with finely chopped onions, rava (semolina), and rice flour dosa batter. It’s essentially an extension of the popular crispy rava dosa recipe, with the addition of a generous amount of onions. It’s an ideal breakfast option that can be prepared quickly without the need for any grinding or fermentation.
To prepare this recipe, I’ve used almost the same dosa batter as for rava dosa, but with a twist in the onions. Instead of mixing the onions into the batter, I’ve added them directly onto the dosa pan. Once they caramelize and turn crunchy, I pour the dosa batter over them. This technique not only enhances the crispiness of the dosa but also infuses it with the delicious flavor of fried onions. While you may refer to it as onion rava masala dosa due to the addition of onions, a simple onion dosa is preferred by many. Additionally, I’ve included my personal favorite red chutney recipe to complement this dosa. Give this combo a try and let me know your thoughts on it.
Here are some additional tips, suggestions, and variations for the onion dosa recipe:
- I recommend using finely chopped red onions for this dosa as they work best. However, if you don’t have red onions available, white or shallots can be used as alternatives.
- Achieving a crisp and thin dosa requires the batter to be of the right consistency. Aim for a watery or thin batter, and roast the dosa on low to medium flame for the best results.
- If you have leftover aloo masala or potato masala, you can use it as a stuffing inside the dosa to create an onion rava masala dosa variant.
Ingredients: Onion Dosa Recipe
- ½ cup coarse rava (semolina or suji)
- ½ cup fine rice flour
- ¼ cup maida (all-purpose flour)
- 1 teaspoon salt
- 4 cups water
- 2 green chilies, finely chopped
- 1-inch piece of ginger, finely chopped
- 2 tablespoons fresh coriander, finely chopped
- 1 teaspoon crushed black pepper
- 1 teaspoon cumin seeds
- Oil for roasting
- 1 onion, finely chopped
Instructions: Onion Dosa Recipe
- In a mixing bowl, combine ½ cup rava, ½ cup rice flour, ¼ cup maida, and 1 teaspoon salt.
- Pour in 3 cups of water and mix well using a whisk.
- Add 2 chopped green chilies, finely chopped ginger, chopped coriander, crushed black pepper, and cumin seeds.
- Mix the ingredients thoroughly and let the batter rest for 20 minutes to allow the rava to soak well.
- After 20 minutes, check the batter. It should have slightly thickened. Adjust the consistency by adding more water if needed.
- Heat a pan until it’s very hot. Sprinkle finely chopped onions onto the hot pan.
- Immediately pour the batter over the onions in the pan.
- Spread 1 teaspoon of oil around the edges of the dosa and allow it to roast for about 2 minutes or until the dosa turns crisp.
- Once the dosa is crispy and golden brown, remove it from the pan.
- Serve the crispy onion dosa hot with spicy tomato chutney.
Conclusion:
Mastering the art of making crispy Onion Dosa Recipe requires attention to detail and understanding the role of each ingredient. By following the provided recipe and tips, you can create delicious and crispy dosas that are perfect for breakfast or any meal of the day. Experiment with different variations and enjoy the flavorful experience of homemade dosas served with spicy tomato chutney.
FAQs about Onion Dosa Recipe
Why use coarse rava for the dosa batter?
Coarse rava adds a nice texture to the dosa, enhancing its crispiness and making it more enjoyable to eat.
What role does rice flour play in the dosa batter?
Rice flour helps to create a light and crispy texture in the dosa, ensuring it cooks evenly and becomes golden brown when roasted.
Can I substitute maida with any other flour?
Yes, if you prefer, you can substitute maida with whole wheat flour or any other gluten-free flour for a healthier alternative.
How do I know when the dosa batter has the right consistency?
The dosa batter should have a watery or thin consistency, similar to that of buttermilk. It should flow easily when poured onto the pan.
Why is it important to roast the dosa on low to medium flame?
Roasting the dosa on low to medium flame ensures that it cooks evenly and becomes crispy without burning. This slow cooking process allows the flavors to develop properly.
