Onion Dosa (Hotel Style Recipe)
User Reviews
4.9
Onion Dosa (Hotel Style Recipe)
Description
This Onion Dosa recipe uses a batter combining unroasted rava, rice flour, and all-purpose flour, mixed with onions, green chilies, optional ginger, crushed black pepper, and coriander. A tempering of mustard and cumin seeds along with curry leaves is prepared separately and added to the batter, ensuring the dosa carries a distinctive spice and aroma. The batter consistency is thin and allowed to rest before cooking.
The dosas are cooked on a hot cast iron or non-stick pan with a small amount of oil or ghee for a golden, crispy finish. Using a piece of onion or cloth soaked in oil helps spread oil evenly without excess. Temperature adjustment during cooking is important for crispiness depending on pan thickness. The result is a pancake with a delicate crunch and a flavorful onion-spice profile.
These dosas are typically served hot and can accompany chutneys or sambar. The batter can also be made using buttermilk instead of water for a slight tanginess. Variations may include skipping some spices or adding grated fresh coconut to the batter.
Scaling the recipe is straightforward, and resting the batter improves texture. Onion Dosas offer a textured and spiced alternative to traditional plain dosas.
Ingredients
Main ingredients
- ½ cup rava (sooji or semolina), unroasted and finer textured
- ½ cup rice flour
- 2 tablespoons all-purpose flour or whole wheat flour
- ½ to 1 teaspoon green chili finely chopped or 1 green chilli
- ½ cup onion - finely chopped or 1 medium-sized onion
- 1 teaspoon ginger - finely chopped or 1 inch ginger, optional
- 2.25 cups water or buttermilk or add as required - I added 2.25 cups water *check notes below on how to make the buttermilk
- 9 to 10 black peppercorns - crushed
- 1 tablespoon Coriander leaves - chopped, (cilantro), optional
- salt as required
For tempering
- 1 teaspoon neutral cooking oil generic cooking oil
- ½ teaspoon mustard seeds
- 1 teaspoon cumin seeds
- 5 to 6 curry leaves - chopped
Other Ingredient
- neutral cooking oil or ghee as required for roasting the dosa, generic cooking oil
Instructions
Making batter
- Take the rava, rice flour, all-purpose flour, green chillies, ginger, onion, coriander leaves, crushed black pepper in a mixing bowl.
- Heat 1 teaspoon oil in a small frying pan. Crackle the mustard seeds first on low heat. The mustard seeds should pop before you add the cumin seeds.
- Then add the cumin and chopped curry leaves. Saute for a few seconds till the cumin browns and splutters.
- Add this tempering mixture together with the oil to the other ingredients in the bowl. Add salt as required.
- Pour water or buttermilk and make a thin batter without any lumps. Keep the batter to rest for 15 to 20 minutes.
- The batter should not be thick or of medium consistency. If the dosa batter becomes too thin, then add some rice flour to slightly thicken it.
Cooking onion dosa
- Heat a cast iron skillet or tawa or non-stick pan. Smear a bit oil with a slice of onion or a small piece of cotton fabric or paper napkin. Keep the heat to medium.
- With a ladle pour the dosa batter from the edges towards the center.
- Sprinkle ¼ or ½ or 1 teaspoon of oil from the top.
- Let the base becomes golden and crisp. Flip and cook the other side. When both the sides are cooked, remove the dosa from the pan.
- Prepare all the dosas this way in batches.
- While making second dosa stir the batter very well as the rava and the flours settle down at the bottom of the batter in the bowl.
- Serve the hotel style Onion Dosa hot with coconut chutney or vegetable sambar. This dosa has to be served immediately.
Notes
- To make buttermilk, whisk 3-4 tablespoons yogurt into 2 cups of water before adding to batter.
- Adjust spices to taste; ginger and black pepper are optional.
- Add finely chopped fresh coconut to the batter for additional flavor if desired.
- Cook dosas on medium to medium-high heat for thinner pans, or medium-low for thicker pans to ensure crispiness.
- The recipe can be scaled to serve more people.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Onion Dosa
Amount Per Serving
Calories 185 kcal
% Daily Value*
| Calories | 185kcal | 9% |
| Carbohydrates | 24g | 8% |
| Protein | 3g | 6% |
| Fat | 8g | 12% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 0.5g | 3% |
| Monounsaturated Fat | 7g | 35% |
| Sodium | 106mg | 4% |
| Potassium | 70mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 41IU | 1% |
| Vitamin B1 (Thiamine) | 0.2mg | |
| Vitamin B2 (Riboflavin) | 0.1mg | |
| Vitamin B3 (Niacin) | 11mg | |
| Vitamin B6 | 0.1mg | |
| Vitamin C | 18mg | 20% |
| Vitamin E | 3mg | |
| Vitamin K | 1µg | |
| Calcium | 18mg | 2% |
| Vitamin B9 (Folate) | 132µg | |
| Iron | 1mg | 6% |
| Magnesium | 17mg | 4% |
| Phosphorus | 43mg | |
| Zinc | 0.3mg |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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