Dairy-Free Onion Dosa
Discover the irresistible charm of Dairy-Free Onion Dosa, a plant-based twist on a classic South Indian delicacy. This crispy and golden dosa is made from a fermented rice and urad dal batter, ensuring an authentic texture without the use of dairy. The real magic lies in the topping—a vibrant mix of finely chopped onions, green chili, and fresh cilantro that bursts with aromatic flavor in every bite. Perfect for those following a dairy-free diet, this dosa is light yet satisfying and pairs wonderfully with coconut chutney or a tangy sambar. With its naturally gluten-free ingredient lineup and minimal oil, it's a wholesome choice for breakfast or brunch. Experience the joy of homemade dosas with this recipe that combines simplicity, tradition, and healthy indulgence!
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Recipe Information
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)
Instructions
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.
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.
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.
4. Once fermented, add salt to the dosa batter and mix gently.
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.
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.
7. Sprinkle a handful of finely chopped onions, green chili, and chopped cilantro over the dosa.
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.
9. Fold the dosa in half and remove from the pan. Repeat with the remaining batter.
10. Serve immediately with your choice of chutney or sambar.
Nutrition Facts
Calories |
1250 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 62.0 g | 79% | |
| Saturated Fat | 8.9 g | 44% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2998 mg | 130% | |
| Total Carbohydrate | 143.4 g | 52% | |
| Dietary Fiber | 22.5 g | 80% | |
| Total Sugars | 8.1 g | ||
| Protein | 34.5 g | 69% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 222 mg | 17% | |
| Iron | 11.8 mg | 66% | |
| Potassium | 1429 mg | 30% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
