My mom always made this as a quick breakfast solution on weekdays. I would just love the sweet half-cooked pink onions in this dosa and would single them out to taste them separately. My mother would use all the left over butter milk to make this dosa and it would impart a sightly sour or tangy flavor which would make every bite of the dosa addictive. We would also have another batch in the evening after coming home from playing with friends and these hot dosas with chutney would be an ultimate treat on a cold day. Everything tastes better with butter!! These dosas also go well with butter or a dollop of ghee but dry coconut chutney seems like a more sensible option.
2 cups rice flour
1/2 cup yogurt or buttermilk
2-3 green chilies or as desired
1/4 teaspoon pepper powder
1/2 cup chopped onion
3 tablespoon chopped coriander leaves
Chop the green chilies and mix all the ingredients together. Add water to make a very thin dough as crepe dough. The mixture should be watery and runny. Heat a tava or non stick pan and spread a thin layer of oil. Pour a ladleful of mixture at the center and it will automatically spread to the sides. Cover till cooked on one side and then flip it over to the other side and cook till little brown spots appear on both sides. Serve with puddi-chutney(dry coconut chutney) or dosa chutney. Serve hot as the dosa tends to be sticky and rubbery if it cools down.