Podi Dosa

Method

1. 1

   Make dosa batter: Use well-fermented regular dosa batter.

2. 2

   Prepare idli podi: Use store-bought milagai podi (gunpowder chutney) or make fresh by dry roasting and grinding dried red chillies, urad dal, chana dal, sesame seeds and salt.

3. 3

   Make podi oil: Mix 2 tbsp idli podi with 1 tbsp sesame oil to make a dark, fragrant thick paste.

4. 4

   Heat tawa: Heat a flat tawa on medium-high heat.

5. 5

   Oil the tawa: Drizzle half tsp oil and spread.

6. 6

   Pour dosa batter: Pour a ladle of batter and spread into a thin round.

7. 7

   Add oil: Drizzle half tsp oil around the edges.

8. 8

   Spread podi oil: While the dosa is still cooking, spread the podi-oil mixture generously all over the surface of the dosa.

9. 9

   Cook until crispy: Cook on medium heat 2-3 minutes until the base is very crispy and dark from the podi.

10. 10

    Fold and serve: Fold and serve immediately. Podi dosa has a spicy, nutty and fragrant coating. Serve with coconut chutney.