Gluten-Free Onion Dosa
Delight in the crispy goodness of this **Gluten-Free Onion Dosa**, a South Indian classic reimagined for a gluten-free lifestyle! Made with a blend of rice flour and urad dal flour, this wholesome dosa batter is flavored with a hint of crushed fenugreek seeds and rests just long enough to create the perfect texture. The real magic happens when each dosa sizzles on the skillet, adorned with a vibrant topping of finely chopped onions, green chili, and fresh coriander. Cooked to golden perfection with a drizzle of oil or ghee, every bite boasts a harmonious balance of crisp edges, tender layers, and bold, aromatic flavors. Perfect as a breakfast, snack, or light dinner, this gluten-free recipe is both quick and nutritious, ready in under 40 minutes and perfect for serving up to four! Pair it with coconut chutney or tangy tomato dip for an irresistible feast.
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Recipe Information
Ingredients
- 1 cup Rice flour
- 0.25 cup Split black gram flour (Urad dal flour)
- 1.5 cups Water
- 0.5 teaspoons Salt
- 0.5 teaspoons Fenugreek seeds
- 0.25 teaspoons Baking soda
- 1 medium, finely chopped Onion
- 1 small, finely chopped Green chili
- 2 tablespoons, chopped Coriander leaves
- 3 tablespoons Vegetable oil or ghee
Instructions
In a large mixing bowl, combine rice flour, split black gram flour (Urad dal flour), water, and salt. Mix well until smooth and lump-free.
In a mortar and pestle, slightly crush the fenugreek seeds. Add them to the batter and stir to combine. Let the batter rest for 10 minutes.
After resting, stir in the baking soda and adjust the batter to a pouring consistency using additional water if necessary.
In a separate bowl, combine the finely chopped onion, green chili, and coriander leaves. Mix well and set aside.
Heat a non-stick dosa tawa or skillet over medium heat. Lightly grease with a few drops of oil or ghee.
Once the skillet is hot, pour a ladleful of batter in the center and spread it outward in a circular motion to form a thin dosa.
Immediately sprinkle a handful of the onion mixture evenly over the dosa.
Drizzle a little oil around the edges and on top of the dosa. Cook until the underside turns golden brown and crisp, about 3-4 minutes.
Using a spatula, gently fold the dosa over the onion mixture and serve it hot.
Repeat with the remaining batter and onion mixture, serving each dosa fresh and hot.
Nutrition Facts
Calories |
1117 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.4 g | 56% | |
| Saturated Fat | 6.3 g | 32% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1528 mg | 66% | |
| Total Carbohydrate | 160.8 g | 58% | |
| Dietary Fiber | 11.8 g | 42% | |
| Total Sugars | 7.7 g | ||
| Protein | 22.8 g | 46% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 121 mg | 9% | |
| Iron | 4.6 mg | 26% | |
| Potassium | 738 mg | 16% | |
*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.
