This is a no biggie. The dosa needs to be little thicker than regular dosa. Pour the batter in the center of the pan and gently but swiftly make it into a circle. Quickly sprinkle some finely chopped raw onion on top. When sprinkled before the batter begins to cook, the onions will get well set into the dosa. Drizzle few drops of oil on the sides and when the bottom side gets golden brown, gently flip the dosa and leave it for 2 or 3 secs and roll it into the plate. Serve hot with Chutney and Udipi Sambar.
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