Onion Dosai

Ingredients to make Dosai Batter:

3 cups Idli rice

1 cup Urad dal/Black gram

1 tbs Fenugreek seeds

Salt to taste Oil

1 large Onion finely chopped and fried in little oil.

Preparation:

Making the batter:

Wash the rice and urad dal well.

Soak the rice, black gram, fenugreek in water for 4 – 5 hrs.

(I used to soak them altogether).

In a blender, take the soaked ingredients in small batches and grind it into a fine batter.  

Add little water while grinding not much until we get a nice smooth batter.

Add salt to the batter. Keep it in airtight container for the whole night or 8-9 hrs for fermentation.

Usually have in mind to keep the batter in a large container because while fermenting the batter will raise.

 After the batter is fermented mix it well.

Making Onion Dosai:

Take nonstick skillet in a stove in medium-high heat.

Add a drop of oil to the skillet and spread the oil.

Now pour a ladle (1/4 cup) of batter onto the skillet gently with very little pressure swirl the ladle in circles to spread the batter very thin.

When the batter is fully spread, add a tsp. of oil all over the dosai.

Cook on medium-high heat till the bottom side of the dosai becomes light brown.

To get crispy, flip the dosai over and lightly brown the other side.

Flip it back, place the fried onion in the middle of the Dosai and roll it.

Onion Dosai is ready.

Serve with Coconut chutney/Tomato chutney/Sambar.