Spicy Onion Pickle Recipe

Salt – 1/3 cup
Button/ Small onions – ½ kg
Green chillies (slit) – 16 Nos.
White Vinegar – 2 cups
Peppercorns – 16 Nos.
Cinnamon – 1” piece
Cloves – 4 Nos.

Method Of Preparation:
1.First peel onions. Rub salt over them and let aside for a day.
2.Drain off the salt water.
3.In a pan boil vinegar with other spices. Add green chillies and onions and bring to a boil.
4.Cool it and then store it in a jar.
5.Lay it aside for 4 days then it is ready to serve.


Onion Dosa Recipe


2 cups Rice
1 cup Urad Dal
5 Green Chillies (chopped)
¼ teaspoon Jeera Powder
4 twigs Coriander Leaves (chopped)
2 large Onions (chopped)
1 tablespoon Cooking Oil

How to make Onion Dosa

  • Soak urad dal and rice in cold water separately, preferably overnight.
  • 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.
  • In the meanwhile, mix the chopped onions, green chilies and coriander leaves with salt and cumin powder in a bowl. Keep it aside.
  • 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.
  • 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.
  • Turn over the dosa and again apply some oil to cook the other side.
  • Onion Dosa is ready to eat. Serve hot with coconut chutney.


Onion Uthappam Recipe


2 cup rice (chawal)
1 cup split black gram lentil (dhuli urad dal)
2 green chilly (hari mirch)
3 onion (pyaj)
1 teaspoon salt (namak)
1 piece ginger (adrak)
1 teaspoon coriander leaves (dhania patti)
1/2 teaspoon red chilly powder (lal mirch)

How to make Onion Uthappam

  • Soak rice and dal separately for about 6 hours.
  • Then grind them separately.
  • Mix them in a container and add salt.
  • Cover and leave for fermentation for 12 hours.
  • Finely chop adrak, pyaj, hari mirch and dhania.
  • Mix lal mirch in chawal batter.
  • Heat a non stick pan/tawa and spread 1 tbsp batter on it.
  • Spread chopped vegetables on it.
  • Cook at low flame and grease it on the corners and turn it to cook the other side.
  • Serve it hot.
  • If the batter sticks on a tawa, add little salt to the oil and grease the corners so that uttapam will not stick on tawa.
  • Cook it at low flame to make it tastier


Onion Adai Recipe

2 cups Parboiled Rice (ukda Rice)
1/4 cup Red Gram Split (masoor Dal)
1/4 cup Bengal Gram Split (chana Dal)
1/4 cup Pigeon Pea Split (arhar Dal)
1/2 cup Black Gram Split (urad Dal)
4 Green Chillies
1 inch Ginger
1/4 cup Coriander Leaves (chopped)
10-12 Curry Leaves
8 Red Chillies Whole
Salt to taste
1/4 tsp Asafoetida
1 Onion
1/4 cup Coconut (scraped)
Refined Oil to fry
How to make onion adai:
  • Wash and soak the rice and the dals for about 4 hours.
  • Wash and grind the green chillies, ginger, coriander leaves, curry leaves with red chillies and salt to a coarse paste.
  • Peel and chop the onion finely and keep aside.
  • Drain and grind the rice and dal to a coarse batter. Rest the batter for about an hour.
  • Mix the paste, asafoetida, onion and coconut to this batter and mix well. Check for salt and keep aside.
  • Heat a heavy dosa griddle, smear oil and spread one ladle full of this batter to a thick circular shape. Make a few holes in the center. Pour oil on the sides and in the center, cover and cook over low heat.
  • Turn over and pour the oil and let it cook till it is crisp all around and golden brown in color.
  • You can make about 8-10 adais. Serve hot with the chutney of your choice.