Onion Dosa

Onion Dosa


8 people made this

About this recipe: This is a quick mixed dosa that I first ate at a friend’s house. It comes together very quickly for breakfast or when you get unexpected guests. It has a lot of flavour so all you need is some pickle or chutney on the side.


Serves: 6 

  • 1 cup rice flour
  • 1 cup plain flour (maida)
  • ½ cup wheat flour (atta)
  • ¼ cup gram flour (besan)
  • 1 cup sour curd
  • 1 pinch soda bicarbonate
  • 1 teaspoon mustard (rai) seeds
  • 1 pinch asafoetida (hing) powder
  • 6- 8 chopped green chillies
  • 3 small onions, finely chopped
  • Oil

Prep:20min  ›  Cook:30min  ›  Ready in:50min 

  1. Mix all the flours with salt, curd, and water till you reach a thin batter consistency. Set aside for 15 minutes. Add the soda bicarb. Remember that the batter needs to be thinner than a typical dosa batter.
  2. Heat 2 tablespoons oil in a small frying pan. Add mustard seeds and asafoetida powder. Now add the onions and green chillies and fry till onions are softened, about 3 minutes. Cool the onion mixture and add to the batter.
  3. To make the dosas, heat a tawa (or flat griddle). Ladle the batter on one corner of the tawa and spread into a thin circle by lifting and rotating the tawa, causing the batter to spread. This type of dosa is difficult to spread using a ladle as it has a tendency to tear easily. Gently grease with oil on the edges and the middle. Cook for a few minutes and flip over to the other side. Cook a few more minutes, transfer to a plate and serve immediately. Dosas are best eaten hot and crispy right off the tawa.

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- - - 26 Nov 2014

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