I got this idea when I was making guntaponglu (in telugu) or paniyaram (in tamil), which is made from dosa batter, in which some fried onions and other ingredients are added.
With the same batter I just tried to make the dosa, for a change, as the batter was left and I was thinking not to make guntaponglu again. So I call this dosa as thadka dosa. You can do this with the dosa batter also .For the batter you can use my previous 2 idli recipes in which rice is used and dosa recipe also. The recipe which iam giving is for the idli batter and dosa batter. Idlis are the best in this batter, but after 2 days, I start making uttapam and dosa for a change. You can use your own dosa batter also and make uttapam and thadka dosa.
- Oil -1tbsp
- Onion – 1
- Chana dal – 1tbsp
- Mustard seeds – 3/4th tsp
- Curry leaves – 12
- Green chillies – 3
- Mint leaves – handful
- Salt as per taste
- Batter - 2cups or as per your requirement
- Parboiled ponni rice – 2cups
- Raw ponni rice -1cup
- Urad dal – 1cup
- Methi seeds – 1tsp
- Salt as required
- Water for grinding
For making batter
- Soak rice for 3hrs or up to 6hrs and urad dal more than 1hr but less than 3hrs. Soak methi seeds with rice itself. I always soak both rice and methi seeds in one bowl and urad dal in a separate bowl. follow the grinding procedure from my previous idli recipe.
- Take a batter in a bowl the quantity you required, as in that fried onions are to be mixed.
- First chop onion and greenchilli very finely and keep it aside.
- Now take a small vessel, add oil when it gets warm add, mustard seeds, chana dal, curry leaves, when it starts spluttering , stir well and then add onions and green chillies, salt as per taste and mix well.
- Cook till the onions are soft and transparent, at last you can add few mint leaves while frying or can add it raw itself in the batter, it will give you good fragrance and taste.
- After 5 to 8min, you can see that onions turn into lightly brown colour, switch it off and keep it aside to cool.
- When it is cooled pour this mixture in to the batter and mix well.
- Now heat the dosa tava, and when it is hot put few drops of oil on the tava and wipe it with a piece of onion, do not burn your finger. With a fork just, pierce the onion and rub it on the tava to avoid burning.
- Then sprinkle some water , sizzling sound comes, then again rub it with the onion. This we do the preparation before making dosa, to avoid sticking to the tava.
- Now pour a ladle ful batter in the middle of tava and make a small medium size circle dosa.
- The dosa should be thick as the batter is not plain, it will be difficult to rotate it, so keep the dosa thick and small.
- Rotate the dosa , in a circle position slowly.
- Drizzle few drops of oil around the corners and when it is golden brown turn it and cook till it is cooked, it will take less than 1min.
- Serve it with any chutney or sambar you like.
Making tadka dosa
- Before making dosa , always prepare your dosa tava ready, by rubbing it with onion and then sprinkling some water and again rubbing it with onion. This will give you perfect dosa, crispy dosa, good uttapam and other dosas you make.
- When are you making dosa, you can sprinkle water on tava in between after making 2 to 3 dosa, and rub it with onion, to make the dosa tava clean.
- If dosa is sticking on the tava, just drizzle few drops of oil, rub it with onion and then batter on it.
- The oil on the tava should be such that it is just greased not like we put for any frying items like egg.
- I never drizzle any oil, before putting the batter, just preparing dosa tava and then batter, after making dosa , I drizzle oil.
- For dosa, we should always keep the tava separate as we cannot cook chappathis or rotis on it, but on dosa tava you can cook egg fry, fish fry, but it is always better to keep the tava separate.
- For the variation, try to sprinkle some idli podi or dry coconut chilli powder, or curry leaf powder, we call it as a podi, we get it in Chennai and Andhra and other south places also. it will give you different tatse.