Onion Dosa
South Indian • Non-Vegetarian
How to Make Onion Dosa (Traditional & Healthy Version)
Onion Dosa, locally known as 'Ulli Dosa' in parts of South India, is a savory crepe made from fermented rice and urad dal (split black gram) batter, topped generously with finely chopped onions and green chilies. Originating from the southern states such as Andhra Pradesh, Karnataka, and Tamil Nadu, this dish is a beloved breakfast or snack option in many Indian households. The delightful crunch of onions, combined with the crispy texture of the dosa and subtle spice from chilies, makes Onion Dosa a flavor-packed treat. Onion Dosa is not just about taste; it also reflects the vibrant food culture of South India. It is commonly served during family gatherings, festive brunches, and as a special treat for guests. The use of fresh ingredients like onions, curry leaves, and coriander brings out authentic Indian flavors. With its moderate calorie content and wholesome ingredients, Onion Dosa is a great choice for those seeking a healthy yet satisfying snack. Whether paired with coconut chutney or sambar, this dosa offers a nourishing meal experience that resonates with traditional Indian cuisine.
Ingredients(for 1 large dosa per serving)
- 2 cups Dosa batter (Homemade or store-bought; made from rice and urad dal)
- 1 large Onion (Finely chopped (pyaz))
- 1 Green chili (Finely chopped (hari mirch)) - optional
- 2 tbsp Coriander leaves (Finely chopped (dhaniya patta)) - optional
- 6-8 Curry leaves (Finely chopped (kadi patta)) - optional
- to taste Salt
- 2 tsp Oil (Preferably cold-pressed or sesame oil (til ka tel))
- 1/4 tsp Black pepper powder (Optional, for extra spice) - optional
- 1/2 tsp Cumin seeds (Jeera) - optional
Instructions
- 1
Stir the dosa batter well and add salt if not already included. Set aside.
2 minutes
Ensure the batter is at room temperature for crispier dosas.
- 2
Mix the chopped onions, green chili, coriander leaves, curry leaves, black pepper powder, and cumin seeds in a bowl.
3 minutes
Pat onions dry to avoid excess moisture on the dosa.
- 3
Heat a non-stick tawa or iron griddle on medium-high. Lightly grease with a few drops of oil.
2 minutes
Sprinkle a few drops of water on the tawa; if it sizzles, it's ready.
- 4
Pour a ladleful of batter onto the center of the tawa and spread in a circular motion to form a thin dosa.
2 minutes
Spread quickly and evenly for a crisp texture.
Why This Dish is Healthy
Onion Dosa is a healthy choice due to its balance of complex carbs, plant-based protein, and fiber. Low in saturated fat and packed with fresh vegetables, it helps maintain energy levels and supports a healthy digestive system. Fermentation enhances nutrient absorption, making this dosa a nutritious and wholesome breakfast or snack.
Onion Dosa is rich in carbohydrates from rice, and proteins from urad dal. Onions provide dietary fiber, vitamin C, and antioxidants, while curry leaves and coriander add essential micronutrients. Using minimal oil keeps the fat content low, making this snack suitable for calorie-conscious eaters. The fermented batter aids digestion and supports gut health. This dish is naturally gluten-free if prepared with traditional dosa batter.
Pro Tips
- 💡Tip 1: For extra crispiness, use a well-seasoned iron tawa.
- 💡Tip 2: Always spread onions quickly after pouring the batter for even cooking.
- 💡Tip 3: Adding a pinch of hing (asafoetida) to the batter enhances flavor and aids digestion.
Storage & Serving
Best enjoyed fresh, but leftover dosas can be refrigerated in an airtight container for up to 1 day. Reheat on a tawa for a few minutes before serving to restore crispness.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 180.0 kcal |
