Hey everyone, it is John, welcome to my recipe page. Today, I’m gonna show you how to prepare a distinctive dish, ghee thosai with onions #wyh. One of my favorites food recipes. This time, I am going to make it a bit unique. This will be really delicious.

To begin making the Ghee Masala Dosa Recipe, we will first make the potato masala filling. Heat oil in a heavy bottomed pan; add mustard seeds, urad dal, chana dal and allow the dals to roast until golden brown. Once browned, add in the ginger, onions, curry leaves and green chillies.

Ghee Thosai with Onions #WYH is one of the most well liked of current trending foods on earth. It’s simple, it is fast, it tastes yummy. It is appreciated by millions every day. They are fine and they look fantastic. Ghee Thosai with Onions #WYH is something which I’ve loved my entire life.

To begin with this particular recipe, we have to prepare a few components. You can cook ghee thosai with onions #wyh using 4 ingredients and 8 steps. Here is how you cook it.

The ingredients needed to make Ghee Thosai with Onions #WYH:

1. Make ready 500 g Alagappa's Thosai Flour
2. Prepare 7 cups Water
3. Get 50 gm Ghee
4. Prepare 1 Chopped Red Onion (Sauteed)

One is curry, two is wet chutney I think which has a little more spice in it and three a cold yoghurt or curd, not my cup of tea though. Thosai, tosai, dosa — the humble South Indian dish goes by many names. No matter what you call it, this crepe made of fermented rice, black lentil and a brush of ghee makes happy, hearty fare all the same. Whether you like it crispy or soft, potato-stuffed or spice-dotted, we've got you covered with these five stellar spots for thosai.

Steps to make Ghee Thosai with Onions #WYH:

1. Saute chopped red onion - I make a point to chop thinly as I don't prefer big chunks of onion. Thinly chopped is also good because it will distribute evenly & make flipping the thosai easier!
2. Mix 500g Alagappa's Thosai Flour with 7 cups of water. They recommend 6 cups but it was pretty thick still and I'm not sure of cup measurements so just make sure to add water until you have a light consistency that can flow smoothly on the pan. This allows a thin crispy thosai :)
3. Drizzle slight oil on the pan over slow heat, pour about 2 ladles of mix (makes 1 thosai). Even out the mix on the pan to get a round wide thin sheet.
4. On one half of the thosai, top with sauteed onions and even out a half teaspoon of ghee (1/2 tsp is enough for me while some others like to have more hahah) - to make it easier, you can mix the sauteed onions with ghee first then only just scoop one item every time
5. Drizzle bit of oil at the corners to make sure it doesn't stick to the pan when you're ready to FLIPPP!
6. Over slow heat, I find that thosai takes some time to really cook to the point of no longer sticking to the pan (about 3 minutes). When you feel it's ready, flip one side to form a half moon (D)
7. Make sure both sides are crispy, you can toss & turn to make sure. And then serve!
8. Done - WALA! We had ours with tomato chutney and potato masala - I'll share recipes so you can try yourself!

Oil/ Ghee - as needed (to make uthappams) Method. Chop the onion finely or into thin slices. You can use regular onions or sambar onions. Usully finely chopped green chilies, cilantro and a pinch of salt are mixed with the onions. For the sake of kids, I do not add that.

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