This is a peculiar dosa. Not many are fond of it and not many menus contain it? Well, how many people would want to walk away from a restaurant smelling like an overload of onions. Can the smell be really overhauled with a spoonful of minty mouth freshener given at the end? Complementary it might be, but mouth freshers are not supposed to be taken a ladle full. Some might differ with the above opinion. They would say the sweetness of onion in medley with the hot red chili-garlic chutney is to die for.
Onion Dosa- Crispy dosa smeared with red chutney might and stuffed (almost like a vegetarian foie gras) with sauteed red onions. To heck with the onion odor, your palate will thank you for it.
Onion dosa brings back a lot of memories. Every Sunday my appa would take amma and myself to Sree Annapurna restaurant (was a popular vegetarian eat out) in Coimbatore, India. I would dress up promptly with my matching hairband and sandals to have our family outing. Every time I would order this on the menu and not able to finish it. It was huge with loads of onions, so one dosa would be shared by three of us. Ice-creams from Arun ice-cream would follow to compensate for that ladle full of mouth freshener needed to dampen the onion odor. I would still have some odor on the way to home; with some sweet memories of togetherness to treasure. As I brushed my teeth before I could go to bed, I would always check again for the onion smell and smile at the mirror with satisfaction on my brushing skills.
Avi loved the red chutney!!! And this dosa will appear quite frequently from now on on the dinner table. We overate the dosa...gee:)
Dosa batter needed to make 6 dosas
2 large onions chopped finely
chopped coriander leaves for garnishing
salt to taste
oil for sauteeing
butter/ghee/oil for making the dosa (about 2 tsp for each dosa)
Red Chutney:- (My recipe. )
5-6 red chilli
1 medium sized tomato
5-6 curry leaves
2-3 large pods of garlic
2 tbl spns of bengal gram
pinch of asafoetida
pinch of sugar
salt to taste
Heat 2 tbl spns of oil in a cast iron pan.
Saute the chopped onions, salt and coriander leaves until transparent. Keep aside.
In the same pan, saute the bengal gram, asafoetida, curry leaves and red chilies. Grind it with rest of the ingredients. Keep aside the paste.
Spread the dosa and apply oil. Wait for the dosa to start getting light brown.
Spread a layer of chutney using a spoon. On the chutney, spread a layer of onions (spread as much as you desire).
Fold the dosa once crisp and serve immediately as onions make the dosa soft very soon.
Serve with some coconut chutney and sambar.
I just made a spring cake. It was a combination of a choco-coffee layer, an orange cake layer, vanilla butter cream and decorated with fondant.