Podi Dosa

Ingredients

• - 2 cups dosa batter
• - Oil or ghee for frying
• - Filling ingredients as required
• - Coconut chutney to serve
• - Sambar to serve

Method

1. Make dosa batter: Use well-fermented regular dosa batter.
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. Make podi oil: Mix 2 tbsp idli podi with 1 tbsp sesame oil to make a dark, fragrant thick paste.
4. Heat tawa: Heat a flat tawa on medium-high heat.
5. Oil the tawa: Drizzle half tsp oil and spread.
6. Pour dosa batter: Pour a ladle of batter and spread into a thin round.
7. Add oil: Drizzle half tsp oil around the edges.
8. Spread podi oil: While the dosa is still cooking, spread the podi-oil mixture generously all over the surface of the dosa.
9. Cook until crispy: Cook on medium heat 2-3 minutes until the base is very crispy and dark from the podi.
10. Fold and serve: Fold and serve immediately. Podi dosa has a spicy, nutty and fragrant coating. Serve with coconut chutney.