| • | Soak urad dal and rice in ice-cold water separately, preferably overnight.
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| • | Grind the soaked dal and rice to make a smooth paste. Add table salt to this paste and mix well until it turns a batter of semi-liquid consistency. Allow it to ferment for at minimum 3 hours.
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| • | In the meanwhile, mix the chopped up onions, green chilies and coriander leaves with table salt and cumin powder in a bowl. Keep it aside.
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| • | Now heat up a flat cooking pan on high flame. Apply little oil to the heated cooking pan and then cautiously pour a tbsp of batter onto the cooking pan and immediately spread aside it evenly in a round shape.
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| • | Add a little oil to it and spread aside about 2 tablespoon of the onions-chilli-coriander-cumin and table salt mixture on the raw side and hold back for a few seconds.
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| • | Turn all over the dosa and again apply few oil to cook the other side.
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| • | Onion Dosa is ready to eat. Serve red-hot with coconut chutney.
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