Onion Dosa

The Dosas she used to make were very soft and like  a flower it was, may be it makes a lot of difference when you grind it in a grinding stone than using a grinder or a mixer, actually when I was writing this I thought rather, remembered it does really make a difference because in amma's house, amma used to grind for vadas in stone and it used to taste so well, than in the mixie.  The other thing is you can grind coarsely as you want it to be than in the grinder or mixer you can achieve the perfect consistency.  

ONION DOSA

Ingredients:

4 cups Raw Rice1 cup whole Urad dal (not split)salt as required1 tbsp of Fenugreek seeds4 to 5 finely chopped onions3 to 4 sprigs of curry leaves5 to 6 green chilies1/4 bunch of coriander leaves

Soak Rice & Fenugreek seeds together  and Urad dal separately for 7 to 8 hours or soak them overnight and grind them in the morning into a smooth batter.Leave it to ferment for about 6 to 7 hours or leave it overnight if you have soaked in the morning and grinded it by night.Chop onions, coriander leaves, curry leaves and green chillies finely, mix them all together and keep it aside in a bowlTake the batter in a container and add water to the consistency of pouring DosasHeat a Tawa, just hold your hand a little above the tawa to know that it is hot or heated up then take 1 & 1/2 ladle of Dosa batter , pour it on the tawa and spread it on the tawa not too thin, let it be thickImmediately sprinkle the mixed onion mixture evenly on it, press them a little so they get stuck to the batter & allow it to cook for 2 to 3 minutes.Then flip it over carefully, and cook for another 2 minutes, then turn it back and serve hot with coconut chutney or what ever you prefer to eat it with.    If you do not want to flip it over you can just cook it on one side and serve it just like that too...

PS: :) I did not have too much onions that day, that is why my dosa is not upto the mark..., but I just thought let me as well post it.