A lazy weekend dinner… it was onion dosa with milakai podi. Honestly, I don’t think if there is much difference between onion dosa and onion oothappam. According to me, onion oothappam is the righter phrase because on it onion pieces will properly get embedded as it is thicker than dosa. I am a great lover of Surguru’s (hotel in Pondicherry) onion dosa ever since I ate it almost during my childhood. This is non-boring tiffin for the most south Indians I guess.
Preparation time: 5 minutes
Cooking time: 15 minutes
1. Dosa batter – 4 cups
2. Onion – 3
3. Salt – 1 pinch
4. Oil – 2 tbsp
Step 1: Chop onion finely and mix a pinch of salt to it else it will taste sweet on oothappam.
Step 2: Heat the griddle, grease the surface and pour a full ladle of dosa batter and flatten it to a thick circle. Let it cook for a minute in simmer.
Step 3: Spread onion on the surface of the oothappam and drizzle some oil around it. Press gently with the flat ladle onto the surface to let the onion sink in a bit.
Step 4: Check if the lower side has browned nicely and delicately flip it.
Step 5: Drizzle more oil if required else just press to cook evenly on the fore side Repeat for the entire batter.
Step 6: Serve hot with milagai podi or coconut chutney.