Vengaya Dosai

Ingredients

• - onion dosa Chettinad
• - Chettinad whole spices — kalpasi, marathi mokku, star anise, nagakesaram
• - 3 tbsp sesame oil
• - 2 large onions
• - 2 tomatoes
• - Salt to taste

Method

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. Prepare dosa batter: Use well-fermented idli-dosa batter.
3. Mix onions into batter: Add the finely sliced onions directly into the dosa batter. Mix well.
4. Add aromatics: Mix in 2 finely chopped green chillies and a handful of fresh curry leaves into the batter.
5. Heat tawa: Heat a flat tawa on medium-high heat. Oil the tawa.
6. Pour batter: Pour a ladle and spread into a round — vengaya dosai is medium thickness.
7. Add oil: Drizzle half tsp oil around the edges.
8. Cook first side: Cook on medium heat 3-4 minutes until the base is golden and the onions begin to caramelise.
9. Flip: Turn and cook the second side 2-3 minutes.
10. Serve: Vengaya dosai should be golden with sweet caramelised onion pieces visible throughout. Serve with coconut chutney.