Looking to add some South Indian flair to your breakfast routine? Look no further than the delicious and savory Onion Dosa. This thin, crispy pancake made from fermented rice and lentil batter is a staple in many Indian households, known for its delightful crunch and irresistible flavor.

Ingredients

1 cup of rice
1/2 cup of urad dal (split black gram lentils)
1 large onion, finely chopped
2-3 green chilies, finely chopped
A handful of fresh coriander leaves, chopped
Salt to taste
Oil for cooking

Method

- Rinse the rice and urad dal separately under cold water until the water runs clear. Soak them in water separately for at least 4-6 hours or overnight.

- After soaking, drain the water from the rice and urad dal. Transfer them to a blender or wet grinder and grind them together to form a smooth batter. Add water gradually as needed to achieve a pouring consistency.

- Pour the batter into a large mixing bowl. Add salt and mix well. Allow the batter to ferment in a warm place for 8-12 hours or overnight, until it doubles in volume and becomes slightly airy.

- Once the batter is fermented, add the finely chopped onion, green chilies, and fresh coriander leaves. Mix well to incorporate the ingredients evenly into the batter.

- Heat a non-stick skillet or dosa pan over medium heat. Once hot, pour a ladleful of the dosa batter onto the center of the pan.

- Using the back of the ladle, spread the batter in a circular motion to form a thin layer. Drizzle a little oil around the edges of the dosa.

- Cook the dosa for 2-3 minutes until the edges start to turn golden brown and crispy. Flip the dosa using a spatula and cook for another minute on the other side.

- Once both sides are cooked to perfection, transfer the dosa to a serving plate. Repeat the process with the remaining batter.

- Serve hot Onion Dosa with coconut chutney, sambar, or any other accompaniment of your choice.