Name: Mini onion Dosai recipe by Chaitali Anand at BetterButter
Prep time: 480 min
Cook time: 30 min
Total time: 510 min
Yield: 4
Ingredients: Skinless full Urad Dal 1 cup; Broken wheat/daliya 2 cups; Fenugreek Seeds 1 teaspoon; Handful thick rice flakes; Salt to taste; 2 Medium Onions; Coriander leaves 1/2 cup; Oil as required; Water as required

Ingredients Serving: 4

Skinless full Urad Dal 1 cup
Broken wheat/daliya 2 cups
Fenugreek Seeds 1 teaspoon
Handful thick rice flakes
Salt to taste
2 Medium Onions
Coriander leaves 1/2 cup
Oil as required
Water as required

Instructions

Wash and soak urad dal and fenugreek Seeds.
In another vessel soak broken wheat with handful of rice flakes
After 3-4 hours grind Soaked and drained urad dal adding small quantities of water as required.
Grind drained broken wheat with rice flakes until smooth.
Mix well the ground dal and broken wheat. Add salt and stirr well. Keep in a vessel that has enough room for the batter to grow. Cover the vessel and keep in the warm place. Leave it overnight to ferment. Or minimum 6-7 hours.
Next day your batter must be light and fluffy. It will have bubbles and smells sour. Mix well. Add water if required to make it pouring consistency.
Chop the onions and keep them aside.
On heated dosa Tawa, add two ladies of dosa batter and spread it a little.
Sprinkle the chopped onion and coriander leaves generously and drizzle some oil.
Once you see bubbles forming on the top layer, slowly lift and flip the side dosa.
Let the onions cook and one they look charred your Dosai is ready to serve
Serve with podi or your favorite chutney. Followed by hot cuppa tea.

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