Teresa's Recipes
Onion Masala Dosa
Onion Masala Dosa is a beloved South Indian delicacy that features a thin, crispy crepe made from fermented rice and lentil batter, generously filled with a spicy and aromatic onion masala. Traditionally served for breakfast or as a snack, this dish embodies the vibrant flavors of Indian cuisine. The gentle crunch of the dosa paired with the savory filling creates a delightful harmony that is sure to please your palate. Accompanied by refreshing coconut chutney and hearty sambar, this dish is a true celebration of culinary tradition.
Ingredients
- 2 tablespoons (for cooking) Oil
- to taste Salt
- 1/2 teaspoon Turmeric powder
- 1 teaspoon Cumin seeds
- 1 teaspoon Mustard seeds
- 10-12 leaves Curry leaves
- 1 inch, grated Ginger
- 1, finely chopped Green chili
- 1 large, finely chopped Onion
- 2 cups Dosa batter
- for serving Coconut chutney
- for serving Sambar
Dietary Notes
- Servings: 4
- Dish Type: Main Course
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Calories: 250
- Fat: 12g
- Carbs: 30g
- Protein: 8g
- Sodium: 300mg
- Sugar: 2g
Instructions
- In a skillet or pan, heat 2 tablespoons of oil over medium heat.
- Add 1 teaspoon of mustard seeds and let them splutter. Once they start to pop, add 1 teaspoon of cumin seeds and 10-12 curry leaves.
- Next, add 1 large finely chopped onion, 1 chopped green chili, and 1 inch of grated ginger. Sauté until the onions turn golden brown and aromatic.
- Sprinkle in 1/2 teaspoon of turmeric powder and salt to taste. Mix everything well and cook for an additional 2-3 minutes. Remove from heat and set aside.
- To prepare the dosa, heat a non-stick dosa tawa or frying pan over medium-high heat. Pour a ladleful of dosa batter onto the tawa and spread it in a circular motion to form a thin crepe.
- Drizzle some oil around the edges of the dosa and cook until the bottom is golden brown, about 2-3 minutes.
- Once cooked, place a spoonful of the prepared onion masala on one half of the dosa and fold it over.
- Serve hot with coconut chutney and sambar on the side.