Podi Dosa is a crispy South Indian dosa topped with a generous sprinkle of spicy, nutty chutney powder known as podi. The dosa is made using a fermented batter of rice and urad dal, giving it a slightly tangy taste and crisp edges. The podi adds a burst of heat, garlic flavour, and a slight crunch from roasted lentils and sesame seeds. Usually served with ghee or butter, it’s a flavour-packed breakfast that needs no side dish.
Rinse the rice and urad dal separately until the water runs clear. Soak them in water along with the fenugreek seeds for 6 hours. Drain and grind them together, adding water as needed, to make a smooth batter of pouring consistency. The batter should coat the back of a spoon but still flow smoothly. Mix in the salt.
Description - Step 2
Ferment The Batter
Pour the batter into a large container, cover, and allow to ferment in a warm place for 8-12 hours or overnight. The batter will rise and become frothy.
Description - Step 3
Prepare The Podi
In a kadai, dry roast the chana dal and urad dal on medium heat until golden. Add the red chillies, sesame seeds, cumin, peppercorns and asafoetida. Roast until fragrant but not burnt. Throw in the curry leaves and roast for a few more seconds. Cool and grind to a slightly coarse powder along with salt.
Description - Step 4
Make The Dosas
Heat a dosa tawa or non-stick pan. Sprinkle water to check if it's hot. Pour a ladleful of batter in the centre and quickly spread it in concentric circles using the back of the ladle to make a thin dosa. Drizzle oil around the edges. Once the bottom turns golden, flip and cook the other side.
Description - Step 5
Sprinkle Podi And Serve
Sprinkle a spoonful of prepared podi over the dosa. Fold or roll the podi dosa and serve hot with coconut chutney and sambar.
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South Indian
Intermediate
Main Course
