4.9 from 156 votes
Onion Dosa (Hotel Style Recipe)
Easy hotel style Onion Dosa that are crispy as well as soft and lacy. The recipe is quick to make with a batter made of semolina, rice flour, all-purpose flour, onions, herbs and spices. No grind and no fermentation is required making this recipe a quick breakfast or brunch option.
Prep Time
25 mins
Cook Time
25 mins
Total Time
45 mins
Servings: 6 Onion Dosa
Calories: 185 kcal
Course:
Breakfast
Cuisine:
Indian
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 chillies - 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 oil
- ½ teaspoon mustard seeds
- 1 teaspoon cumin seeds
- 5 to 6 curry leaves - chopped
Other Ingredient
- oil or ghee as required for roasting the dosa
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.
Cup of Yum
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 the buttermilk - Mix 3 to 4 tablespoons of curd (yogurt) in 2 cups of water. Whip the buttermilk very well before you add it to the other ingredients.
- The recipe can be scaled to make a larger serving.
- Adjust the spices according to your taste preferences.
- You can skip ginger and black pepper if you want.
- Additionally, you can also add some finely chopped fresh coconut to the batter.
- Cook the dosa on medium to medium high heat depending upon the thickness of the pan. If your pan is not heavy then cook on medium-low to medium heat. For a heavy skillet use medium high heat.
Nutrition Information
Calories
185kcal
(9%)
Carbohydrates
24g
(8%)
Protein
3g
(6%)
Fat
8g
(12%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
0.5g
Monounsaturated Fat
7g
Sodium
106mg
(4%)
Potassium
70mg
(2%)
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
Phosphorus
43mg
Zinc
0.3mg
Nutrition Facts
Serving: 6Onion Dosa
Amount Per Serving
Calories 185
% 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.