Podi Dosa - Easy way to give an ordinary dosa a zing. Rather than preparing side dishes separately, you can make this 2 in 1 combined.
This dish stirs up many nostalgic feelings. I spent day in and day out eating Podi dosa during the best period of my life.
"Gumenge phirenge nachenge gayenge ash karenge aur kya"
"Early twenties" - I was far away from home, economically independent for the first time, lived with friends and had the most fun! had this for lunch most of the days. My office canteen offered the best Podi Dosa; one bite and I fell for it. Give this a try without any second thought and I guarantee that you ll love it.
Milagai podi is a staple in most South Indian homes. As I have already mentioned in this post, it is the most favourite side dish for Idli & Dosa. Rather than serving this on the side, you can directly apply this on top of the dosa, roll and devour! Dosa - on the go is ready. This pairs up well with coconut chutney, so if there is time don't skip the chutney.
- 5 tablespoon Milagai Podi
- Salt if needed
- 5 ladle Dosa Batter
- Oil for cooking
Heat the tawa or griddle on medium high heat. To check if the tawa is hot enough, sprinkle some water and it should sizzle immediately and the droplets should skitter.
Slightly grease the tawa with oil. Pour the batter and spread it quickly in a circular fashion and make it slightly thicker than the regular dosa. Immediately sprinkle the podi on top. Cover and cook for a minute or so.
Once the top-side gets cooked and the bottom is browned (golden brown), remove the dosa from the tawa.
You can serve this with chutney or sambhar.
Cover the dosa and cook. This prevents the dosa from getting dried on the top side.
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