Spicy Onion -Dosa.( with Patrode Hittu)

Spicy dosas are special dosas prepared mostly with Patrode dough.

I have used Patrode dough and onions to prepare this Spicy Onion Dosa.

Patrode is a special dish of South Canara (Dakshina Kannada), Malenadu and around the area. The dough is prepared using Daniya (coriander seeds), jeera/cumin seeds, red chilly, coconut, and tamarind and raw rice.

Spicy Onion Dosas are good to eat for breakfast or as snack. It goes well with lunch adding as one of the side dish. ( We do prepare Kallu Patrode or Chatti (with Kesu Leaves) as side dish. It goes well with rice.
Let us see the recipe:

Things needed :

Raw rice : 2 cups.
Methi Seeds : 1/2 Teaspoon.
Coconut : 3 to 4 Tablespoons.
Coriander seeds : 2 Tablespoons.
Jeera : 2 Teaspoons.
Red chilly : 6 to 8
Ingh/Asafoetida : A pinch
Tamrind : Small lemon size.
Jaggery : 3 to 4 Tablespoons.
Salt : to taste.
Onions : 2 to 3 ( medium size).
Oil : 1/2 cup.
 Turmeric Powder:  1/4 Tea spoon.

Method :

1.Wash and soak raw rice and methi ( fenugrik seeds )  seeds in plain water for 2 to 3 hours
2. Grate coconut and grind all the spices with little water. (coriander seeds, jeera, red chilly, turmeric powder and tamarind)
3. Then add rice (drain all the water before adding rice), grind it nicely till paste.
4. Add jaggery (powder jaggery before adding), salt and ingh. Grind it for 2 minutes.
5. Remove the batter from the mixi jar and put it in a bowl.
6. Remove the outer layer of onions and wash it. Cut them into small (thin pieces).
7. Mix cut onions with ground batter nicely.

8. Now keep a pan/tava on the fire and heat. Sprinkle little oil on the tava. clean it with a tissue.
9. Take a ladle full of the spicy onion batter and spread it slowly in a round shape.

10. Sprinkle little oil on the top and let it cook on low and medium heat. ( 1 to 2 minutes). Cover the lid and cook.

11. Turn the other side and cook for 20 seconds.

12. Now Spicy Onion Dosa is ready to serve.

13. Repeat the same with remaining dosa batter.
14. Serve with little butter on the top of hot dosa.
15.You can also try this way of preparing dosa this way.
Spread the batter and spread cut onions on the top of dosa and cook. 

Note :

Adding more/less jaggery is optional.  You can use palak leaves, dil leaves, instead of onion or along with onions. Adding more/less oil is optional. Covering and cooking dosa, helps to cook dosa fast and the dryness on the dosa will be avoided. Adding more/less chilly is also optional.
Time : 30 Minutes
Serves : 3 to 4. 

Raagi -Onion Dosa

Raagi/Finger millet is one of the healthy millet. Karnataka is famous for raagi mudde, rotti, dosa and many other dishes. It is widely grown in Karnataka region.
I have used raagi flour, onions and very little quantity of wheat flour. Ragi dosa is filling and You can enjoy it thoroughly and it keeps our stomach full for a long time. (slow in digestion).

Let us see some benefits of eating Ragi in our diet.
Raagi is loaded with calcium, fiber and it helps to lower cholesterol. Ragi is good for weight loss and diabetes. It also helps to keep the body cool. Ragi is filled with protein and it helps to protect kids from malnutrition. Ragi contain minerals like phosphorus, potassium and iron. Ragi helps tocontrol diabetes.
Lets see the recipe Now.

Things needed :

Raagi powder .( Hittu) : 2 cups.
Wheat flour : 2 Tablespoons
Rice Powder : 1 Tablespoon.
Salt : to taste.
Onions : 2
Grated Carrots : 2 Tablespoons
Curry leaves: 10 to 12
Coriander leaves : 3 Table spoons.
Green chilly : 1
Oil : 4 to 5 Tablespoon

Method : 

1. Remove the outer skin of onions and wash it. Cut them into small (very thin) pieces. Keep it aside.
2. Wash and cut curry leaves, coriander leaves and green chilly into thin pieces.
3. Take a big bowl and put cut onions, green chilly, curry leaves and coriander leaves.
4.  Add ragi flour, rice flour and wheat flour. Add required water and salt.
5. Prepare dosa dough (Use required water).

6. Now keep a dosa pan/tava on the fire and heat. Spread little oil on it.
7. Take a ladleful of ragi dosa dough and spread it slowly on the hot tava.
8. Put half teaspoon of on the top of dosa and cover with lid. Cook on medium and low flame.
9. Turn the other side and cook for 30 seconds to 1 minute.

10. Remove from the tava and serve hot Raagi - Onion dosa with the side dish you prepared.

11. Repeat the same with remaining dough.
Note:
Use of rava and wheat flour is optional. ( I have used wheat flour). Let the dough be like idli dough. Bit thicker than dosa dough. It helps to you to prepare dosa nicely. Preparing dosa as small or big, thick or thin is optional. Adding grated carrots, coconut is optional. I have added 2 tablespoons of grated carrots to the dough.
Time : 30 Minutes
Serves : 3 to 4.