Vengaya Dosai

Method

1. 1

   Slice onions finely: Peel and very finely slice 3-4 large onions into thin half-rounds. The generous onion is what makes vengaya dosai special.

2. 2

   Prepare dosa batter: Use well-fermented idli-dosa batter.

3. 3

   Mix onions into batter: Add the finely sliced onions directly into the dosa batter. Mix well.

4. 4

   Add aromatics: Mix in 2 finely chopped green chillies and a handful of fresh curry leaves into the batter.

5. 5

   Heat tawa: Heat a flat tawa on medium-high heat. Oil the tawa.

6. 6

   Pour batter: Pour a ladle and spread into a round — vengaya dosai is medium thickness.

7. 7

   Add oil: Drizzle half tsp oil around the edges.

8. 8

   Cook first side: Cook on medium heat 3-4 minutes until the base is golden and the onions begin to caramelise.

9. 9

   Flip: Turn and cook the second side 2-3 minutes.

10. 10

    Serve: Vengaya dosai should be golden with sweet caramelised onion pieces visible throughout. Serve with coconut chutney.