Soy-Free Onion Dosa
Delight your taste buds with this Soy-Free Onion Dosa, a crisp and flavorful South Indian classic tailored for those with soy allergies. Made from a fermented batter of rice and urad dal, this dosa boasts a hint of earthiness from fenugreek seeds, ensuring both authenticity and nutritional depth. Topped with perfectly caramelized onions, aromatic curry leaves, and a touch of heat from green chilies, each bite offers a savory explosion of textures and flavors. This soy-free recipe is not only allergen-friendly but also naturally vegan and gluten-free, making it a perfect choice for a wholesome breakfast or light dinner. Pair it with coconut chutney or tangy sambar for the ultimate comfort food experience!
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Recipe Information
Ingredients
- 1.5 cups rice
- 0.5 cups urad dal (split black gram)
- 1 teaspoon fenugreek seeds
- 2 cups water
- 1 teaspoon salt
- 2 medium onions
- 10 leaves curry leaves
- 2 whole green chilies
- 3 tablespoons vegetable oil
Instructions
Rinse the rice and urad dal in water separately until the water runs clear.
Soak the rice with fenugreek seeds in a large bowl filled with water and urad dal in another bowl, both for at least 4 hours.
Drain the soaked urad dal and grind it in a blender with some water to make a smooth, fluffy batter. Transfer to a large mixing bowl.
Next, drain the rice and fenugreek mixture, and grind it until smooth with some water. Combine with the urad dal batter.
Add salt and mix the batter well with clean hands. Cover and let it ferment in a warm place for 8-12 hours or until it doubles in volume.
Finely chop onions, curry leaves, and green chilies. Keep them aside.
Heat a tablespoon of oil in a pan over medium heat. Add onions and sauté until they turn golden brown, about 8-10 minutes. Add curry leaves and green chilies, and sauté for an additional 2 minutes. Remove from heat and set aside.
Stir the fermented batter gently. If it's too thick, add some water to reach a pouring consistency.
Grease a non-stick skillet or tawa with a little oil and heat it on medium-high. Pour a ladleful of batter in the center and spread it outward in a circular motion to make a thin dosa.
Drizzle a little oil around the edges. Cook until the dosa turns golden and starts to lift off the pan around the edges.
Sprinkle the sautéed onion mix over the dosa and gently press it with a spatula.
Fold the dosa and serve hot with chutney or sambar as desired.
Repeat with the remaining batter and onion mixture.
Nutrition Facts
Calories |
1095 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.1 g | 54% | |
| Saturated Fat | 6.3 g | 32% | |
| Polyunsaturated Fat | 25.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3002 mg | 131% | |
| Total Carbohydrate | 149.8 g | 54% | |
| Dietary Fiber | 25.2 g | 90% | |
| Total Sugars | 14.5 g | ||
| Protein | 35.1 g | 70% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 260 mg | 20% | |
| Iron | 12.7 mg | 71% | |
| Potassium | 1623 mg | 35% | |
*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.
