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.
Serves: 2
Preparation time: 5 minutes
Cooking time: 15 minutes
Ingredients:
1. Dosa batter – 4 cups
2. Onion – 3
3. Salt – 1 pinch
4. Oil – 2 tbsp
Method:
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.
2 comments:
I fry the onion slightly before spreading..
hmm...that quickens the cooking on flip side.
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