Scallion, salad onion, green onion or hara pyaz are the different names of spring onion. They are mild in taste and mostly grown in mild cool temperature. They lack fully developed bulbs and entire plant is used in making salads, soups, chutney and mainly as appetizer. Learnt this recipe from my mother-in-law and frankly speaking this is so aromatic and I just love this.
We usually serve this with ghee, butter and liquid jaggery.
Here is the simple breakfast recipe
Cuisine: South Indian
Preparation time: 6 hours
Cooking time: 30 min
Serves: 5 nos
Finely chopped spring onion (bulbs and green)- 2 cups
Dosa Rice – 2 cups
Thick poha – ½ cup
Urad dal – 2 tbsp
Methi seeds or menthya – 1 tbsp
Red chilies- 5-6 nos
Grated coconut – ¼ cup
Grated jaggery- 2 tbsp
Water as required for batter
Oil to prepare dosa
Salt as per taste
- Clean dosa rice with water and soak in water for 4 hours.
- Clean thick poha with water and soak with little water for 15 mins.
- Soak urad dal and methi seeds separately in water for 4 hours.
- After 4 hours, take a mixer jar add half of soaked rice, urad dal, methi seeds and grind into fine paste. Pour this into a mixing vessel.
- Now add remaining rice, soaked poha, red chilies and grated fresh coconut in mixer jar and grind into fine paste.
- Pour this ground paste into the batter bowl and mix everything properly.
- Add grated jaggery and allow it to ferment for 2 hours.
- After 2 hours, add the finely chopped spring onion (both bulbs and greens), salt into the batter and mix well. Add water as required to prepare medium thick batter.
- Heat a skillet and prepare dosa. Sprinkle oil on surface and close with lid.
- Cook on both the side of dosa. Serve hot with butter, ghee and liquid jaggery. I have served with tamarind tokku.
I have used both greens and bulb in this recipe. Only greens can also be used.
Add water as required looking into the thickness of batter.
Do not add oil to the skillet directly; instead apply oil on surface of the dosa.
This dosa can be prepared without fermentation but one tablespoon of tamarind paste should be added to batter in order to balance the spiciness of batter.