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Onion Dosa (Hotel Style Recipe) Recipe

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4.1 from 9 reviews

Onion Dosa is a popular South Indian savory crepe made from a batter of rava (semolina), rice flour, and all-purpose flour, mixed with finely chopped onions, green chilies, ginger, and a flavorful tempering of mustard seeds, cumin, curry leaves, and black pepper. This hotel-style recipe yields thin, crispy dosas with a spicy onion topping perfect for breakfast or any meal, best served hot with coconut chutney or vegetable sambar.

  • Total Time: 45 minutes
  • Yield: 6 servings

Ingredients

Batter 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
  • ½ cup onion, finely chopped (about 1 medium-sized onion)
  • 1 teaspoon ginger, finely chopped (optional)
  • 1 tablespoon coriander leaves (cilantro), chopped (optional)
  • 9 to 10 black peppercorns, crushed
  • 2.25 cups water (or buttermilk, add as required)
  • Salt, as required

Tempering Ingredients

  • 1 teaspoon oil
  • ½ teaspoon mustard seeds
  • 1 teaspoon cumin seeds
  • 5 to 6 curry leaves, chopped

For Cooking

  • Oil or ghee as required for roasting the dosa

Instructions

  1. Making batter: In a mixing bowl, combine rava, rice flour, all-purpose flour, finely chopped green chillies, ginger, onion, coriander leaves, and crushed black peppercorns.
  2. Prepare tempering: Heat 1 teaspoon oil in a small frying pan over low heat. Add mustard seeds and let them crackle and pop. Then add cumin seeds and chopped curry leaves, sauté briefly until cumin browns and splutters.
  3. Add tempering to batter: Pour the tempering mixture into the flour mixture bowl. Add salt as required and mix well.
  4. Add liquid: Pour in 2.25 cups water or buttermilk gradually, mixing to form a thin, lump-free batter. The consistency should be thin but not watery. Let the batter rest for 15 to 20 minutes.
  5. Adjust batter consistency: If the batter becomes too thin after resting, add a little more rice flour to thicken slightly.
  6. Heat pan: Heat a cast iron skillet, tawa, or non-stick pan over medium heat. Lightly grease the surface using oil applied with a slice of onion, cotton fabric, or paper napkin.
  7. Pour the batter: Using a ladle, pour the batter onto the heated pan from the edges towards the center, spreading lightly if needed.
  8. Add oil: Drizzle ¼ to 1 teaspoon oil over the top surface of the dosa.
  9. Cook first side: Allow the base to cook until it turns golden brown and crisp.
  10. Flip and cook second side: Flip the dosa carefully and cook the other side until done. Remove from pan once both sides are cooked.
  11. Repeat: Prepare the remaining dosas in batches following the same process.
  12. Stir batter between dosas: Stir the batter well before pouring the next dosa as rava and flours tend to settle at the bottom.
  13. Serve: Serve the hot onion dosas immediately with coconut chutney or vegetable sambar for the authentic hotel style experience.

Notes

  • Use finer textured, unroasted rava for best dosa texture.
  • Adjust water quantity to get a thin batter; too thick batter will make dense dosas.
  • Tempering the batter with mustard seeds, cumin, and curry leaves adds flavor and aroma typical of hotel style dosas.
  • Resting the batter helps rava absorb water and softens the mixture.
  • Apply oil carefully but sufficiently while cooking to ensure crisp dosas without sticking.
  • Serve dosas immediately for best crispness; they tend to soften if kept standing.
  • Optional ingredients like ginger and coriander leaves add fresh spice and aroma, but can be omitted if preferred.
  • Use a well-seasoned cast iron or non-stick pan to prevent sticking and get even cooking.
  • Author: Amelia
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Breakfast
  • Method: Frying
  • Cuisine: South Indian
  • Diet: Vegetarian

Find it online: https://recipesvibe.com/onion-dosa-hotel-style-recipe-recipe/