Last Updated on 4 months by Neha Deshmukh

Onion Dosa Recipe – Authentic Indian Street Food Delight

Okay, let’s be real. Is there anything better than a crispy, golden dosa? Especially when it’s loaded with a flavorful, slightly spicy onion topping! This Onion Dosa recipe is a total classic – a staple of South Indian breakfasts and a seriously satisfying snack any time of day. I remember the first time I tried to make these… it wasn’t pretty! But trust me, with a little practice, you’ll be whipping up perfect Onion Dosas in no time.

Why You’ll Love This Recipe

This isn’t just a dosa recipe, it’s the dosa recipe you’ll reach for again and again. It’s quick, relatively easy, and delivers that incredible combination of crispy and soft that makes dosas so addictive. Plus, the onion topping adds a wonderful burst of flavor and texture. It’s a guaranteed crowd-pleaser!

Ingredients

Here’s what you’ll need to make these delicious Onion Dosas:

• as needed dosa batter
• as needed oil
• 3 medium onions, finely chopped (about 300g)
• 1 tablespoon green chillies, finely chopped (adjust to your spice preference!)
• as per taste salt
• 1 tablespoon coriander leaves, chopped

Ingredient Notes

Let’s talk ingredients! A few things can really make or break a good dosa.

• Dosa Batter: This is the star! You can use ready-made dosa batter (available in most Indian grocery stores), but honestly, the flavor is SO much better if you make your own. Homemade batter is fermented, giving it a lovely tang. Regional variations exist – some batters include urad dal and rice in different proportions, affecting the texture. Experiment to find what you like best!
• Onions: I prefer using medium-sized onions as they caramelize beautifully.
• Green Chillies: These add a lovely kick. Adjust the quantity based on how spicy you like things. Serrano peppers or Thai green chillies work well too.
• Oil: Traditionally, groundnut oil (peanut oil) is used for making dosas, giving them a lovely flavour and crispness. However, you can use any neutral-flavored oil like sunflower or vegetable oil.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, prepare the onion topping. In a bowl, combine the chopped onions, green chillies, coriander leaves, and salt. Give it a good mix and set it aside.
2. Heat a non-stick griddle (tawa) over medium heat. This is important – you want it hot enough to cook the dosa quickly, but not so hot that it burns. Rub the griddle with a slice of onion. This adds a subtle flavour and helps prevent sticking.
3. Pour a ladleful of dosa batter onto the center of the hot griddle. Now, this is where the magic happens! Use the back of the ladle to gently spread the batter into a thin circle. Don’t worry if it’s not perfect – practice makes perfect!
4. Sprinkle the onion mixture evenly over the dosa. Don’t be shy!
5. Drizzle a little oil around the edges of the dosa. This will help it become nice and crispy. Cook until the edges turn golden brown and start to lift from the griddle.
6. Finally, gently fold the dosa in half and serve immediately with your favourite chutney or sambar.

Expert Tips

• Griddle Temperature: The key to a crispy dosa is the right griddle temperature. If it’s too low, the dosa will be soft and soggy. Too high, and it will burn.
• Batter Consistency: The batter should be slightly runny. If it’s too thick, add a little water to adjust the consistency.
• Non-Stick is Your Friend: A good non-stick griddle is essential for making dosas. It prevents sticking and makes it easier to spread the batter.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: This recipe is naturally vegan! Just ensure your chutney and sambar are also vegan-friendly.
• Gluten-Free Notes: Dosas are naturally gluten-free, as they are made from rice and lentils. However, always double-check the ingredients of your dosa batter if using a store-bought mix.
• Spice Level: My family loves a good kick, so I usually add a generous amount of green chillies. But feel free to reduce the quantity if you prefer a milder flavour. My friend, Priya, actually adds a pinch of red chilli powder to the onion mixture for extra heat!
• South Indian Breakfast/Dinner Adaptations: Serve with a side of potato masala (aloo masala) for a more substantial breakfast or dinner.

Serving Suggestions

Onion Dosas are best enjoyed hot and fresh! Serve them with:

• Coconut Chutney
• Sambar
• Tomato Chutney
• A side of spicy aloo masala (potato filling)

Storage Instructions

Honestly, dosas are best eaten immediately. However, if you have any leftovers, you can store them in an airtight container in the refrigerator for up to 2 days. Reheat them on a griddle or in a pan until crispy.

FAQs

Let’s answer some common questions:

• What is the best way to spread the dosa batter thinly? Practice! It takes a bit of getting used to. Use the back of a ladle and start from the center, working your way outwards in a circular motion.
• Can I make the onion topping ahead of time? Absolutely! You can prepare the onion topping a few hours in advance and store it in the refrigerator.
• What kind of oil is traditionally used for making dosa? Groundnut oil (peanut oil) is the traditional choice, but any neutral-flavored oil will work.
• How do I know when the griddle is hot enough? Sprinkle a few drops of water onto the griddle. If they sizzle and evaporate immediately, it’s ready.
• Can I use store-bought dosa batter, and will it affect the taste? Yes, you can! It’s convenient, but the flavour won’t be quite as complex as homemade batter.

Enjoy your delicious Onion Dosas! I hope this recipe brings a little bit of South Indian sunshine to your kitchen. Let me know how it turns out in the comments below!