| • | Soak urad dal and rice in cold water separately, preferably overnight.
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| • | Grind the soaked dal and rice to make a smooth paste. Add salt to this paste and mix well until it becomes a batter of semi-liquid consistency. Allow it to ferment for at least 3 hours.
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| • | In the meanwhile, mix the chopped onions, green chilies and coriander leaves with salt and cumin powder in a bowl. Keep it aside.
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| • | Now heat a flat pan on high flame. Apply little oil to the heated pan and then carefully pour a tbsp of batter onto the pan and immediately spread it evenly in a circular shape.
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| • | Add a little oil to it and spread about 2 tsp of the onions-chilli-coriander-cumin and salt mixture on the uncooked side and wait for a few seconds.
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| • | Turn over the dosa and again apply some oil to cook the other side.
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| • | Onion Dosa is ready to eat. Serve hot with coconut chutney. |
