Dairy-Free Onion Dosa
Delight in the irresistible crispiness of Dairy-Free Onion Dosa, a plant-based twist on a classic South Indian favorite! Made with a perfectly fermented blend of rice, urad dal, and a touch of fenugreek seeds, this gluten-free crepe has a light and airy texture that’s both satisfying and gut-friendly. Topped with finely chopped onions, aromatic cilantro, and a hint of green chili for subtle heat, each dosa is pan-cooked to golden perfection using heart-healthy vegetable or coconut oil. Easy to make and completely dairy-free, it’s a wholesome, flavorful option perfect for breakfast, lunch, or a light dinner. Pair these onion dosas with your favorite coconut chutney or tangy sambar for a complete and authentic South Indian dining experience!
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Ingredients
- 1.5 cups Rice
- 0.5 cups Urad dal (split black gram)
- 0.5 teaspoons Fenugreek seeds
- 1 teaspoons Salt
- 1 cup Water
- 1 medium, finely chopped Onion
- 1 finely chopped Green chili
- 2 tablespoons, finely chopped Cilantro
- 0.25 cup Oil (vegetable or coconut)
Directions
Step 1
1. In a large bowl, rinse the rice and urad dal together thoroughly under cold water. Add the fenugreek seeds to the mixture and cover with enough water. Let it soak for at least 4 to 6 hours.
Step 2
2. Drain the soaked rice and lentils, then transfer them to a blender. Add water gradually and blend until you achieve a smooth batter consistency that coats a spoon lightly. The batter should not be too runny.
Step 3
3. Transfer the batter into a large bowl and cover it. Let it ferment in a warm place for 8 to 12 hours or until the batter doubles in volume.
Step 4
4. Once fermented, add salt to the dosa batter and mix gently.
Step 5
5. Preheat a non-stick pan or dosa tawa over medium heat. Add a few drops of oil and wipe with a paper towel to lightly grease the surface.
Step 6
6. Pour a ladleful of batter onto the center of the pan. Using the back of the ladle, gently spread it outwards in a circular motion to form a thin dosa.
Step 7
7. Sprinkle a handful of finely chopped onions, green chili, and chopped cilantro over the dosa.
Step 8
8. Drizzle a little oil around the edges and top of the dosa to help it crisp up and cook evenly. Cook until the bottom of the dosa becomes golden brown and lifts easily from the pan, about 2 to 3 minutes.
Step 9
9. Fold the dosa in half and remove from the pan. Repeat with the remaining batter.
Step 10
10. Serve immediately with your choice of chutney or sambar.
Nutrition Facts
| Serving size | (816.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1249.5 |
| Total Fat 62.0g | 0% |
| Saturated Fat 8.9g | 0% |
| Polyunsaturated Fat 0.2g | |
| Cholesterol 0mg | 0% |
| Sodium 2998.1mg | 0% |
| Total Carbohydrate 143.4g | 0% |
| Dietary Fiber 22.5g | 0% |
| Total Sugars 8.1g | |
| Protein 34.5g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 222.1mg | 0% |
| Iron 11.8mg | 0% |
| Potassium 1429.0mg | 0% |
Source of Calories