Onion Dosa
Snacks • Malaysia
How to Make Onion Dosa (Traditional & Healthy Version)
Onion Dosa, locally known as 'dosa bawang', is a beloved snack in Malaysia’s vibrant South Indian community. This crispy, savory pancake is crafted from a fermented rice and urad dal batter, topped with finely chopped onions (bawang besar), fresh coriander, and mild spices. In Malaysia, dosa is often enjoyed at mamak stalls and Indian restaurants, reflecting the nation’s multicultural cuisine. The addition of local ingredients like pandan and curry leaves infuses a distinctive Malaysian aroma, making it a favourite comfort food for breakfast and light lunch. The taste of Onion Dosa is a delightful combination of earthy, spicy and sweet notes, with the onions caramelizing as they cook, creating a crunchy texture and a gentle sweetness. Malaysians have adapted this classic South Indian recipe by incorporating local herbs and spices, such as daun ketumbar (coriander leaves) and a touch of lemongrass for freshness. Onion Dosa is served with a variety of dips, including coconut chutney made with santan (coconut milk) and sambar, a tangy lentil stew, making it a wholesome and satisfying choice for anyone seeking an authentic Malaysian snack experience. Choosing Onion Dosa is a great way to enjoy a nutritious, plant-based meal that’s low in fat and high in complex carbohydrates, essential for sustained energy. Whether you’re celebrating a festival, enjoying breakfast with family, or looking for a healthy snack, Onion Dosa offers a perfect balance of taste, tradition, and nutritional value in every bite.
Ingredients(for 1 large dosa per person)
- 1 cup Rice (beras putih)
- 1/2 cup Urad dal (split black gram) (kacang urad)
- 1 medium Onion (bawang besar, finely chopped)
- 2 tbsp Coriander leaves (daun ketumbar, chopped)
- 1 Green chili (cili hijau, finely chopped) - optional
- 5 leaves Curry leaves (daun kari, chopped) - optional
- 1/2 tsp Salt (garam)
- as needed Water
- 1 stalk Lemongrass (serai, finely sliced) - optional
- 2 tsp Oil (minyak, for cooking)
Instructions
- 1
Rinse rice and urad dal separately. Soak both in water for at least 4 hours or overnight for easier fermentation.
5 minutes
Use filtered water for better fermentation.
- 2
Drain and blend rice and urad dal together with a little water to form a smooth batter. Let it ferment for 8 hours or overnight at room temperature.
10 minutes
Batter should be thick but pourable.
- 3
Add salt to the fermented batter. Mix well. Prepare toppings by chopping onion, coriander leaves, curry leaves, green chili, and lemongrass.
3 minutes
Add toppings just before cooking for freshness.
- 4
Heat a non-stick pan or dosa griddle (tava) on medium heat. Grease lightly with oil.
2 minutes
Ensure pan is hot before pouring batter.
Why This Dish is Healthy
This dish is a healthy choice because it uses fermented batter, which aids digestion and boosts gut health. Onion Dosa is low in saturated fat and free from cholesterol, making it suitable for weight management and heart health. The addition of fresh vegetables and herbs increases micronutrient density, while the absence of heavy dairy and animal products makes it suitable for vegetarians and those seeking lighter meals.
Onion Dosa is rich in complex carbohydrates from rice and urad dal, providing sustained energy. Urad dal offers plant-based protein and dietary fiber, supporting muscle health and digestive wellness. Onions are packed with antioxidants and vitamin C, while coriander and curry leaves supply vitamins A, K, and essential minerals. The use of minimal oil keeps the fat content low, making this a heart-healthy snack. Local herbs like lemongrass and pandan (optional) add additional antioxidants and anti-inflammatory properties.
Pro Tips
- 💡Tip 1: Ferment batter overnight for maximum flavor and digestibility.
- 💡Tip 2: Sprinkle onions just before cooking to keep them crisp.
- 💡Tip 3: Use a well-seasoned dosa pan for easy release and perfect texture.
Storage & Serving
Store leftover dosa in an airtight container in the refrigerator for up to 2 days. Reheat on a tava or pan before serving; avoid microwaving to retain crispness.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 180.0 kcal |
