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Thursday, 13 October 2011

Onion Dosa

Rice: 2 cups
Urad dal: 1 cup
Chopped onion: 1 cup
Cumin powder: ¼ tsp
Sesame seeds: 1 tsp
Chopped green chilies: 2 tsp
Chopped coriander leaves: 2-3 tsp
Salt: To taste
Oil or butter: As required

Soak Urad dal and rice separately for five to six hours and grind them separately to make a smooth batter. Add salt and allow it to ferment overnight.

Mix chopped onion, green chilies, coriander leaves, cumin powder, sesame seeds and salt in a bowl and keep aside.

Heat a non-stick tava and drizzle little oil. Pour one ladle full of batter and spread it evenly in a circular shape and spread out little onion mixture and press lightly. Drizzle oil or butter and cook for a few seconds. Turn over the dosa and cook on the other side for a minute before transferring it to a serving plate. Serve hot with coconut chutney.

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