I had posted this in Beyondcurries When we choose the theme as Indian Breads. I looked up to know what gets covered as part of Indian Breads, I was pleasantly surprised to see that even crepes or Dosas are part of Indian Bread. So I was keen on expanding my knowledge by trying yet another type. This dosa is very similar to the regular Adai that is prepared, though its taste is elevated by adding onions and other ingredients.
I was particularly looking for one that doesn't require fermentation or long hours of soaking. Having a full time job, imagine the hassle you will have, if you have to worry about soaking the dals for hours and then again fermenting it. It surely ends up as a regular lengthy process.
Whenever I make Dosas that are instant, of course not as instant as Goduma Dosa or Rava Dosa which only needs 15 mins of soaking time, these are instant in sense you don't have to worry whether they ferment well or not. Of course the down side of this is that, you don't always have a crispy crepe in process. But then for a Dosa lover, any dosa is fine by standards.
You can still get these dosas crisp by adding Rice flour and making the batter really thin. But that again takes practice in spreading the batter properly. So forgot the hassle and enjoy as such. This dosa is one good variety to try if you are bored of the usual ones.
Onion Dosa ~ Onion Crepes
Soaking Time : For the dals 4- 5 hours
Fermenting Time / Resting Time for the batter : 30 - 60 mins
Preparation Time for batter : 10 mins
Yields : 10 medium dosas or more
Channa Dal - 50 gms
Toor Dal - 50 gms
Raw Rice - 50 gms
Fresh Coconut grated - 50 gms
Onions - 2 medium
Dry Red Chili - 4 nos (as per taste)
Salt to taste
Tamarind - small gooseberry
Fresh Coriander leaves - 1/2 cup
Oil for cooking the dosas
Wash and soak the dals and rice for 4- 5 hours. Grind to fine paste and let to rest for 1 hour.
Soak Tamarind separately in a bowl till soft and extract pulp.
Grind Onions, Red chilis, coconut, coriander leaves to fine paste.
Then mix this onion paste, tamarind pulp, salt to the ground batter.
Heat a tawa or pan with oil, pour one ladleful of batter and spread as a dosa. Sprinkle oil on top.
Cook on one side and flip on the other side.
The batter should be thin and cooked on medium flame so that the dosa comes out crispy.
The batter can be soaked for longer hours too but after grinding you can store it in the fridge.
Red chilies can be increased as per taste.
I have used only about 50 gms of all, yet after soaking and grinding I had more batter than I thought. So adjust accordingly to your requirement keeping in mind the proportions.