South Indian khane ki baat hi kuch aur hai, aur usme bhi agar Onion Dosa mil jaye toh din ban jaata hai! Plain dosa toh hum aksar banate hain, lekin wo jo restaurant mein milta hai na ekdum laal, kurkura, aur upar se barik kate hue pyaaz ka crunch wo ghar pe banana thoda mushkil lagta hai.
Kai baar dosa tawa pe chipak jata hai, ya phir utna crispy nahi banta jitna hum chahte hain. Aur sabse badi problem pyaaz palatte waqt gir jate hain! Kya aapke saath bhi aisa hota hai?
Agar haan, toh yeh blog post aapke liye hi hai. Aaj main aapko bataunga ki kaise simple steps follow karke aap bilkul Saravana Bhavan ya Sagar Ratna style ka Crispy Onion Dosa apne ghar ke tawa par bana sakte hain. Hum batter ki consistency se lekar tawa ke temperature tak, har cheez detail mein samjhenge.
Toh chaliye, shuru karte hain South India ka yeh safar!
Onion Dosa Plain Dosa Se Alag Kyun Hai?
Onion Dosa, jise South mein "Onion Roast" bhi kaha jata hai, sirf dosa ke upar pyaaz daalna nahi hai. Iska magic uss combination mein hai neeche se crispy base, aur upar se thode soft thode crunchy pyaaz jo ghee ya tel mein halke caramelize ho jate hain.
Jab aap ise khaate hain, toh muh mein ek saath do textures aate hain crunchy bread aur juicy onions. Aur yakeen maniye, ise banana Masala Dosa se bhi aasaan hai kyunki isme aloo ki sabzi banane ki jhanjhat nahi hai!
Zaroori Samagri (Ingredients)
Dosa banane ke liye sabse zaroori hai sahi batter. Aap ghar par bana batter use kar sakte hain ya market wala (ID fresh etc.).
Batter ke liye:
- Dosa Batter: 3-4 cup (Room temperature par hona zaroori hai)
- Namak: Swad anusar
- Cheeni (Sugar): 1/2 choti chamach (Yeh hai wo secret ingredient jo dosa ko golden brown colour deta hai!)
- Paani: Consistency adjust karne ke liye
Onion Topping ke liye:
- Pyaaz: 2 bade (bilkul barik kate hue - Finely Chopped)
- Hari Mirch: 2-3 (barik kati hui)
- Hara Dhaniya: Mutthi bhar (barik kata hua)
- Curry Patta: 4-5 (haath se tode hue - optional par khushboo badha dete hain)
- Namak: Halka sa
Pakane ke liye:
- Tel (Oil) ya Ghee: Main Ghee aur Tel mix karke use karne ki salah dunga. Ghee se khushboo aati hai aur tel se crispiness.
Step-by-Step Banane Ki Vidhi (Method)
Step 1: Topping Tayar Karna
Sabse pehle hum pyaaz ka masala ready karenge.
Log aksar galti karte hain ki seedha pyaaz dosa par daal dete hain. Isse swad toh aata hai, par wo "kick" nahi milti.
- Ek bowl mein barik kata Pyaaz, Hari Mirch, Hara Dhaniya aur Curry Patta mix karein.
- Isme bilkul chutki bhar namak daalein. (Zyaada namak na daalein warna pyaaz paani chhod dega aur dosa soggy ho jayega).
- Ise mix karke side mein rakh lein.
- Batter aisa hona chahiye jo chammach se girane par ek dhaara mein gire (pouring consistency), lekin paani jaisa na ho.
- Isme aadha chamach cheeni mila lein. Fikar mat kijiye, isse dosa meetha nahi hoga, lekin sugar caramelize hokar dosa ko wo perfect Lal-Brown rang degi jo hum restaurants mein dekhte hain.
- Tawa ko high flame par garam karein.
- Check karne ke liye, haath gila karein aur tawa par paani ke cheetein maarein.
- Agar paani "Chhannnn" karke turant sookh jaye, matlab tawa ready hai.
- Ab flame ko SLOW kar dein aur ek tissue paper ya sooti kapde se tawa ko ponch lein. (Tawa garam hona chahiye par bahut dhuaan nahi nikalna chahiye batter failate waqt).
- Ek karchi (ladle) batter tawa ke beech mein daalein.
- Karchi ke base se ghumate hue, beech se bahar ki taraf (center to outward) gol-gol batter ko failayein. Jitna patla faila sakein, utna acha.
- Turant (batter geela rehte hi) jo humne pyaaz ka mixture banaya tha, use dosa ke upar chidak dein.
- Important: Ek flat spatula ya chammach se pyaaz ko halke haath se dosa ke andar press karein.
- Kyun? Taaki jab hum dosa paltein, toh pyaaz tawa par gire nahi balki batter ke saath set ho jaye.
- Ab flame ko MEDIUM kar dein.
- Dosa ke kinaron par aur beech mein 1 chamach Tel ya Ghee daalein. (Onion dosa thoda zyaada tel peeta hai plain dosa ke muqable).
- Dhire-dhire aap dekhenge ki neeche se dosa brown hone laga hai aur kinare apne aap tawa chhodne lagenge.
- Jab neeche ka hissa golden brown ho jaye, toh dosa ko palat dein (Flip it).
- Note: Kuch log onion dosa ko palatte nahi hain, bas crisp hone tak pakate hain. Lekin onions ko halka sa caramelize karne ke liye main ise 30 seconds ke liye palat kar pakana pasand karta hun.
- 30 second baad wapas paltein. Aap dekhenge onions halke brown ho gaye hain.
- Ab ise fold karein (half moon shape ya roll) aur tawa se utaar lein.
- Non-Stick Tawa: Is par dosa banana aasaan hai, tel kam lagta hai, par wo "smoky" flavour nahi aata. Beginners ke liye best hai.
- Cast Iron (Lohe ka Tawa): Asli swad isme hai! Lohe ka tawa heat ko lambe samay tak hold karta hai jisse dosa ekdum kurkura banta hai. Agar aapke paas lohe ka tawa hai, toh use hi use karein. Bas pehle usse achi tarah tel lagakar "season" kar lein.
- Nariyal ki Chutney: Safed wali classic chutney.
- Tomato-Onion Chutney: Wo laal-narangi chutney jo thodi tikhi hoti hai.
- Sambar: Garam, khatti-meethi dal aur sabziyon wala sambar.
- Dosa Tawa pe chipak raha hai?
- Shayad tawa ache se garam nahi tha ya saaf nahi tha. Tawa par thoda tel aur namak daal kar tissue se ragad lein, phir paani chidak kar saaf karein.
- Dosa Crispy nahi hai, soft hai?
- Aapne flame low rakhi hogi. Dosa failate waqt flame low rakhein, par pakate waqt Medium-High honi chahiye.
- Pyaaz gir rahe hain?
- Aapne pyaaz ko batter geela hone par press nahi kiya. Pyaaz tabhi daalein jab batter gila ho.
Pro Tip: Pyaaz jitna barik (fine) kata hoga, wo dosa par utne ache se chipkega aur palatte waqt girega nahi.
Step 2: Batter ki Consistency Check
Agar batter bahut gaadha (thick) hua toh dosa mota banega (Utthapam jaisa), aur agar bahut patla hua toh tawa par failana mushkil hoga.
Step 3: Tawa Garam Karna (The Science of Dosa)
Dosa banane mein 90% khel "Temperature" ka hai.
Step 4: Dosa Failana aur Pyaaz Daalna
Yeh step thoda speed maangta hai!
Step 5: Roast Karna (Roasting)
Dosa Tawa Tips: Cast Iron vs Non-Stick
Bahut log puchte hain ki hotel jaisa taste kyun nahi aata?
Serving Suggestions
Onion Dosa akela nahi khaya jaata. Iska asli maza inke saath hai:
Agar jaldi mein hain, toh sirf 'Molagapodi' (Gunpowder) aur ghee ke saath bhi yeh lajawab lagta hai.
Troubleshooting: Agar Dosa Kharab Bane Toh?
Conclusion:
Toh dekha aapne? Hotel jaisa Onion Dosa ghar par banana koi rocket science nahi hai. Bas thoda temperature ka dhyan rakhna hai aur thodi practice chahiye.
Agli baar Sunday breakfast mein wahi purane toast ya parathe ki jagah, yeh crispy onion dosa try karein. Ghar wale aapki taareef karte nahi thakenge!
Aapko yeh recipe kaisi lagi? Agar koi doubt ho toh niche comment karke puchiye. Aur haan, agar banayein toh photo zaroor share karein!
Happy Cooking!
