Mysore Onion Dosa

Prep Time: 5min
Soak Time: 7hrs
Fermentation Time: 8hrs
Cook Time: 30min
Total Time: 15hr 35min
Yield: 5-6 Servings

Ingredients

1 Cup White Rice
1/2 Cup Urad Dal
1 Tblspn Chana Dal
1/8 Tspn Methi Seeds
1/2 Tspn Cumin(Jeera) Seeds
Salt to Taste
Water as needed
Oil as needed
1 Large Sized Onion, finely chopped

For Red Chutney

1 Small Sized Onion, thinly sliced
3 Tblspn Chana Dal(Chanaga Pappu)
3-4 Garlic Cloves, peeled
1 1/2 Tblspn Ginger, peeled & chopped
1/4 Tspn Turmeric Powder
Salt to Taste
5-6 Dry Red Chillies
1/4 Cup Water
1/2 Tblspn Oil

Directions

For Red Chutney

• Heat oil in a pan on a medium flame; add all the ingredients except water, onion & saute for 1-2 minutes. Now add sliced onion & fry until they turn translucent. 

• Turn off the flame & keep aside. Let it cool at room temperature before adding it to a mixie jar.
• Grind into a smooth paste by adding water. Keep aside. 

For Mysore Onion Dosa

• In a bowl add urad dal, chana dal, methi seeds, rice & wash under running water. Soak them in enough water for 7 hours.

• After 7 hours; drain water completely & add it to a mixie jar. Grind it into a smooth paste by adding few tablespoons of water. 

• Transfer the dosa batter into a mixing bowl & cover.
• For fermentation; place the bowl in a warm place for 8 hours (People living in cold places should keep the bowl in oven with light bulb on).
• After 8 hours; add salt & water as needed to obtain a medium thick batter consistency (batter shouldn’t be too thick or too runny). Add cumin seeds to the batter & combine well.
• Heat tava/nonstick skillet on a medium flame, apply 1/4 teaspoon oil on the tava & spread it evenly with a spatula. Pour a ladle full of batter on it & spread it in a circular motion using backside of a ladle.

• Spread 1-2 tablespoons of red chutney on top of dosa & also sprinkle few chopped onions. 

• Cook till the base is golden & crisp or until edges start browning a bit, pass the spatula under it to ease the dosa off the pan. Fold & transfer to a plate. 

• Serve mysore onion dosa with peanut chutney, coconut chutney, ginger chutney, onion chutney & sambar.

Note: Fermented batter(no salt, water & cumin seeds added) stored in an airtight container stays fresh for 3-5 days when refrigerated.