Nut-Free Onion Dosa
Delight in the irresistible flavors of a Nut-Free Onion Dosa, a crispy and aromatic South Indian delicacy that’s perfect for those with nut allergies. Made by blending easily available pantry staples like rice, split urad dal, and a touch of fenugreek seeds, this dosa batter is naturally fermented to achieve the perfect texture and tang. The addition of finely chopped onions, green chilies, and fresh cilantro lends a vibrant burst of flavor to every bite. With its golden-brown crispiness and light, airy center, this dosa is as visually appealing as it is delicious. Ready in under 40 minutes post-fermentation, it’s an ideal gluten-free and vegan meal for breakfast, lunch, or dinner. Serve it with your favorite chutneys or sambar for an authentic and satisfying food experience everyone will adore.
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Recipe Information
Ingredients
- 2 cups Rice
- 0.5 cups Split urad dal (husked black gram)
- 0.25 teaspoons Fenugreek seeds
- 1 teaspoons Salt
- 1 large Onion
- 2 medium Green chilies
- 2 tablespoons Cilantro
- 2 cups Water
- 3 tablespoons Oil
Instructions
1. Rinse the rice and split urad dal under running water until the water runs clear. Soak the rice, split urad dal, and fenugreek seeds together in 2 cups of water for at least 6 hours or overnight.
2. After soaking, drain the water and transfer the rice, dal, and fenugreek seeds to a blender. Add another 2 cups of water and blend into a smooth batter with a pourable consistency.
3. Transfer the batter to a large bowl and mix in the salt. Cover and let it ferment in a warm place for 8-12 hours, or until the batter has slightly increased in volume and turned bubbly.
4. Finely chop the onion, green chilies, and cilantro. Set aside.
5. Heat a non-stick skillet or flat pan over medium heat. Once hot, lightly grease with a small amount of oil.
6. Stir the fermented batter gently. Pour a ladleful of the batter onto the center of the skillet and spread it outward in a circular motion to form a thin dosa.
7. Sprinkle a small handful of chopped onions, green chilies, and cilantro over the dosa.
8. Drizzle a teaspoon of oil around the edges and over the dosa. Cook until the edges begin to lift and the dosa turns golden brown.
9. Flip the dosa and cook for another 1-2 minutes on the other side.
10. Remove from the pan and serve hot, ideally with chutney or sambar. Repeat with the remaining batter and toppings.
Nutrition Facts
Calories |
1231 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.1 g | 58% | |
| Saturated Fat | 3.6 g | 18% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3201 mg | 139% | |
| Total Carbohydrate | 171.2 g | 62% | |
| Dietary Fiber | 23.6 g | 84% | |
| Total Sugars | 11.3 g | ||
| Protein | 37.3 g | 75% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 255 mg | 20% | |
| Iron | 12.6 mg | 70% | |
| Potassium | 1574 mg | 33% | |
*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.
