Podi Dosa

Ingredients

Dosa batter

2 cups

Idli podi (spice mix)

2 tablespoons

Oil or ghee

2-3 tablespoons

Salt

to taste

Water

as needed

Coconut chutney

for serving

Sambar

for serving

Instructions

1. If the dosa batter is thick, add a little water to achieve a pourable consistency. Add salt to taste and mix well until smooth.
2. Heat a dosa tawa or a flat frying pan on medium heat until hot.
3. Pour a ladle of dosa batter in the center of the tawa and quickly spread it in a circular motion to form a thin dosa.
4. Drizzle 1-2 teaspoons of oil or ghee over the dosa and around the edges to promote crispiness.
5. Sprinkle a tablespoon of idli podi evenly over the dosa and gently press it down with a spatula to help it adhere.
6. Cook until the bottom of the dosa turns golden and crispy, about 2-3 minutes. You can adjust the heat as necessary to avoid burning.
7. Once cooked, fold the dosa in half or quarters and carefully remove it from the tawa.
8. Repeat the process with the remaining batter and idli podi until all are cooked.
9. Serve the podi dosa hot with coconut chutney and sambar for dipping.