Tuesday, October 8, 2013

Podi Dosa

This is one of those quick go-to recipes that you can make, anytime, as long as you have dosa batter on hand. It was one of those nights when I just couldn’t think of what to make for dinner when I decided to make podi dosas. All you have to do is make some crispy dosas, slather them with some spicy idly podi and gobble!
Dosa batter (as required)
Idly podi (homemade or store bought) – Approximately 1 tbsp per dosa
Urad dal – ½ cup
Channa dal – ½ cup
Red chillies – 7-8 (according to taste)
Tamarind – small gooseberry sized ball (optional)
White sesame seeds – ½ cup
Asafoetida – 1 pinch
Salt to taste
Gingelly oil for mixing podi
Roast the sesame seeds in a heavy bottomed pan and keep aside. Roast the chilies for about five minutes and keep aside. Roast the remaining ingredients until the dals turn slightly darker. Keep aside to cool. Put all the ingredients together in a high speed blender and powder. You can either make it smooth or leave it coarse. For the podi dosa though, I recommend fine powder.
Mix the podi and gingelly oil to make a spreadable mixture. Make the dosa as thin as possible and as it cooks, spread the podi evenly. Once the dosa is nice and crispy, fold and remove onto a plate. Continue until you have enough dosas.
 I recommend eating the dosas as soon as they come off the griddle. These are tasty on their own but can be served with chutney and sambar. Bon App├ętit.

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