Easy - Breezy Breakfasts ~ Onion Dosa

Onion dosas are one more variety of lacy, delicious dosas that I usually resort to, on a lazy weekend. Though these are no - ferment dosas, a little prior preparation is needed. Rice has to be soaked ahead for grinding the batter. I usually soak the rice overnight so that I can prepare the batter in the morning in no time. These dosas redolent with onion flavor can be prepared with the basic ingredients found in any Indian kitchen and are quite easy and suitable ones for a quick and substantial breakfast.

                         Onion Dosas served with Mango - Ginger pickle

For a dozen dosas, one would need -
1 cup rice
4 medium sized onions
1/2 to 1 cup grated, fresh coconut (if using frozen, thaw before using)
Salt to taste
Oil to make dosas (canola or peanut)
A griddle

Preparation:
Soak rice in water for at least 3 - 4 hours or overnight. Peel and chop onions into big chunks. Grind together rice, onions, coconut and salt into a batter of dosa consistency, adding water as needed.

Making dosas:
Heat a griddle or a shallow pan. Sprinkle a few drops of water on the hot pan. If the water sizzles, the pan is ready. Take a ladle full of batter, pour it onto the griddle and lightly spread with the backside of the ladle. Pour about half a tsp of oil around the edges of dosa, cover the griddle with a lid and let it cook on medium flame. When the dosa turns browner (the side closer to the griddle), flip it and again pour another 1/4 - 1/2 tsp oil around the edges and let it cook for a minute and remove it. Repeat the same with the remaining batter.

Post a comment