Tangy Middle Eastern sumac mixed with sautéed onions over a classic dosa base.
Hands-free mode with voice commands & timers
No ratings yet
In a small bowl, mix the chopped onions, sumac powder, minced green chilies, and salt. Let it sit for 10 minutes to allow the sumac to macerate the onions.
Heat one tablespoon of oil in a small pan and temper the cumin seeds until they crackle, then stir this into the onion-sumac mixture.
Check the consistency of the dosa batter; it should be thick but pourable. Add a splash of water if needed to reach a pancake-like consistency.
Heat a non-stick griddle or cast-iron tawa over medium heat and lightly grease the surface with a few drops of oil.
Pour a large ladleful of batter onto the center of the griddle and spread it slightly into a thick circle, about 6 inches in diameter.
Immediately sprinkle a generous handful of the sumac-onion mixture and fresh cilantro over the top of the wet batter.
Drizzle a teaspoon of oil around the edges and press the toppings gently with a spatula so they adhere to the batter.
Cover with a lid for 2 minutes, then flip and cook the onion side for 1 minute until the onions are slightly caramelized and the base is golden brown.
