Spring Onion Dosa Recipe: A Delightful South Indian Breakfast Treat
Recipe Overview
Spring Onion Dosa is a popular South Indian breakfast that combines the crispiness of a traditional dosa with the fresh, aromatic flavor of spring onions. This dosa is a savory treat made from a fermented batter of dosa rice, urad dal, and poha, enriched with spring onions, jaggery, and coconut. The crispy edges, soft center, and delightful topping of chopped spring onions make it a perfect start to the day. It’s a vegetarian, gluten-free dish that can be served with chutneys or a dollop of ghee.
Ingredients
| Ingredient | Quantity | Notes |
|---|---|---|
| Spring Onion (Bulb & Greens) | 1 cup (chopped) | Freshly chopped |
| Spring Onion Greens | 1 cup (chopped) | Chopped finely |
| Dosa Rice | 2 cups | Use good quality dosa rice |
| Poha (Flattened Rice) | 1/2 cup | Cleaned and soaked |
| White Urad Dal (Split) | 2 tablespoons | Soaked |
| Methi Seeds (Fenugreek Seeds) | 1 tablespoon | |
| Dry Red Chilies | 6 pieces | Adjust to spice preference |
| Fresh Coconut (Grated) | 1/4 cup | Grated fresh |
| Jaggery (Grated) | 2 tablespoons | For a touch of sweetness |
| Water | As needed for batter consistency | |
| Sunflower Oil | For cooking dosa | Or any neutral cooking oil |
| Salt | To taste |
Nutritional Information (per serving)
| Nutrient | Amount per Serving |
|---|---|
| Calories | ~200 kcal |
| Protein | ~4 g |
| Carbohydrates | ~35 g |
| Fiber | ~3 g |
| Fat | ~6 g |
| Sodium | ~250 mg |
| Vitamin A | ~15% of the Daily Value (DV) |
| Calcium | ~10% of the DV |
| Iron | ~12% of the DV |
(Nutritional values are approximate and may vary based on specific ingredients and quantities used.)
Preparation Time
Prep Time: 6 hours (includes soaking and fermenting)
Cook Time: 30 minutes
Total Time: 6 hours 30 minutes
Servings: 5 servings
Instructions
Step 1: Prepare the Ingredients
- Begin by thoroughly cleaning the dosa rice and soaking it in plenty of water for about 4 hours.
- In a separate bowl, soak the urad dal and methi seeds in water for 4 hours as well.
- Rinse the poha (flattened rice) with water and soak it in just enough water to soften it, for about 15 minutes.
Step 2: Grind the Batter
4. After the soaking time, take half of the soaked dosa rice, urad dal, and methi seeds, and blend them into a fine paste using a mixer or grinder. Add water as needed to achieve a smooth consistency. Transfer this mixture to a large mixing vessel.
5. In the same mixer, add the remaining soaked rice, soaked poha, dry red chilies, and grated coconut. Grind this into another smooth paste.
6. Combine both pastes in the mixing vessel, ensuring they are well mixed.
Step 3: Add Flavor and Ferment
7. To the batter, add grated jaggery and mix it in thoroughly for a subtle sweetness.
8. Next, incorporate the finely chopped spring onions (both bulbs and greens) and add salt to taste.
9. Gradually add water to achieve a batter consistency that is medium-thick, ideal for spreading on the skillet.
10. Cover the bowl with a lid or cloth and allow the batter to ferment for about 6 hours (this can vary depending on the temperature in your kitchen). The batter should rise slightly and develop a tangy aroma.
Step 4: Cook the Dosas
11. Heat a non-stick skillet or tava over medium heat. Once hot, pour a ladleful of the prepared batter onto the center of the skillet. Spread the batter in a circular motion to form a thin, even layer.
12. Drizzle a little sunflower oil or your choice of cooking oil over the dosa. Cover the skillet with a lid and cook the dosa until the edges turn golden brown and crispy.
13. Flip the dosa and cook for another 2-3 minutes until both sides are crispy and golden.
Step 5: Serve
14. Serve the Spring Onion Dosa hot with butter, ghee, or liquid jaggery for an added burst of flavor.
15. Pair your dosa with a side of Dhaniya Pudina Chutney, South Indian Coconut Chutney, or any chutney of your choice for an authentic South Indian breakfast experience.
Tips for Perfect Spring Onion Dosa
- Fermentation: Ensure the batter is allowed to ferment properly for that characteristic tang and fluffiness in the dosa. If you’re in a cooler climate, keep the batter in a warm place to aid fermentation.
- Crispy Dosa: For extra crispy dosas, spread the batter thinly on the skillet and cook on medium-high heat.
- Chutney Pairing: This dosa pairs wonderfully with both spicy and mild chutneys. Coconut chutney is a classic choice, while a fresh coriander-mint chutney offers a refreshing contrast.
- Adjust Sweetness: The jaggery adds a subtle sweetness, but you can adjust the quantity based on your preference. If you prefer a spicier dosa, you may choose to omit the jaggery.
Why You’ll Love Spring Onion Dosa
Spring Onion Dosa is more than just a filling breakfast – it’s a flavorful, nutritious, and easy-to-make dish that brings together the best of traditional South Indian ingredients. The addition of jaggery offers a unique twist, balancing the spicy kick from the red chilies and the richness of coconut. Whether you’re a fan of crispy dosas or prefer them soft and tender, this recipe delivers on both fronts, ensuring a satisfying meal for everyone at the table. Enjoy the delicious crunch of spring onions in every bite, paired perfectly with your favorite chutney or sambar.
Enjoy this flavorful and hearty South Indian breakfast!
