Spring Onion Dosa is an aromatic and tasty dosa which is made with the addition spring onions. They are mild in taste and mostly grown in mildly cool temperature. Spring Onions lack fully developed bulbs and the entire plant is used in making salads, soups and chutney Spring Onion (Bulb & Greens), Spring Onion Greens, Dosa rice, Poha (Flattened rice), White Urad Dal (Split), Methi Seeds (Fenugreek Seeds), Dry Red Chillies, Fresh coconut, Jaggery, Water, Oil, Salt 1 cup Spring Onion (Bulb & Greens) , chopped 1 cup Spring Onion Greens , chopped 2 cups Dosa rice 1/2 cup Poha (Flattened rice) 2 tablespoons White Urad Dal (Split) 1 tablespoon Methi Seeds (Fenugreek Seeds) 6 Dry Red Chillies 1/4 cup Fresh coconut , grated 2 tablespoon Jaggery , grated Water , as required for batter Oil , to prepare dosa Salt , to taste 360 30 To begin making the Spring Onion Dosa, clean dosa rice with water and soak in water for 4 hours.Soak urad dal and methi seeds separately in water for 4 hours. Clean thick poha with water and soak with little water for 15 mins.After 4 hours, take a mixer jar add half of soaked rice, urad dal, methi seeds and grind into fine paste. Pour this into a mixing vessel.Now add remaining rice, soaked poha, red chilies and grated fresh coconut in a mixer jar and grind into fine paste.Pour this ground paste into the batter bowl and mix everything properly. Add grated jaggery and mix well. Next add the finely chopped spring onion (both bulbs and greens), salt into the batter and mix well. Add water as required to prepare the medium thick batter. Heat a skillet and pour the Spring Onion dosa batter over the heated skillet.Sprinkle oil on the surface and close with a lid. Cook the dosa properly from both the sides. Serve hot with butter, ghee, and liquid jaggery.Serve Spring Onion Dosa along with Dhaniya Pudina Chutney, South Indian Coconut Chutney or any other chutney of your choice.