Vegan Onion Dosa
Discover the irresistible flavors of Vegan Onion Dosa, a crispy and savory South Indian delicacy that’s entirely plant-based! This recipe features a fermented batter made from rice, urad dal, and a touch of fenugreek seeds, delivering a depth of flavor and signature crispiness. Topped with caramelized onions, fiery green chilies, and fragrant curry leaves, each dosa is a perfect balance of spice and crunch. Whether you’re a seasoned dosa lover or exploring Indian cuisine for the first time, this dish is a crowd-pleaser, ideal for breakfast or dinner. Pair it with creamy coconut chutney or tangy sambar for an unforgettable meal! Plus, with simple ingredients and easy-to-follow steps, this Vegan Onion Dosa recipe is a must-try for anyone seeking healthy, flavorful, and gluten-free options.
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Recipe Information
Ingredients
- 2 cups Rice
- 0.5 cup Urad Dal (split black gram)
- 0.5 teaspoon Fenugreek seeds
- 1 medium Onion
- 1 medium Green chili
- 10 leaves Curry leaves
- 1.5 teaspoons Salt
- 4 tablespoons Oil
- 2 cups Water
Instructions
Rinse the rice and urad dal under running water until the water runs clear. Soak them together in 2 cups of water for at least 4 hours.
Add the fenugreek seeds to the soaking rice and urad dal mixture. After 4 hours, drain the excess water and transfer the mixture to a blender.
Blend the soaked rice, urad dal, and fenugreek seeds into a smooth batter, adding water as needed to achieve a pancake batter-like consistency.
Transfer the batter to a large bowl, cover, and allow it to ferment in a warm place for 8 to 12 hours or overnight.
Meanwhile, finely chop the onion and green chili. Tear the curry leaves into small pieces.
Once the batter has fermented, add salt and mix thoroughly.
Heat a non-stick pan or dosa tawa over medium heat and add a few drops of oil. Spread the oil evenly with a cloth or spatula.
Pour a ladleful of the batter onto the center of the pan, spreading it outward in a circular motion to form a thin dosa.
Sprinkle chopped onions, green chilies, and curry leaves evenly over the dosa.
Drizzle a little oil around the edges of the dosa and on top. Cook for 2-3 minutes or until the edges begin to lift and the base is golden brown.
Gently flip the dosa and cook the other side for an additional minute.
Remove the dosa from the pan and repeat with the remaining batter.
Serve hot with coconut chutney or sambar.
Nutrition Facts
Calories |
1375 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.7 g | 75% | |
| Saturated Fat | 8.3 g | 42% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2976 mg | 129% | |
| Total Carbohydrate | 181.4 g | 66% | |
| Dietary Fiber | 22.8 g | 81% | |
| Total Sugars | 6.9 g | ||
| Protein | 36.3 g | 73% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 242 mg | 19% | |
| Iron | 8.6 mg | 48% | |
| Potassium | 1296 mg | 28% | |
*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.
