podi dosa recipe | dosa podi | how to make podi dosa (2024)

FAQs

What is podi dosa made of? ›

Podi Dosa is a spicy South Indian delicacy which you cannot afford to miss on. It is an easy- to- make recipe that can be prepared in a jiffy. All you need is the dosa batter, idli podi, salt. refined oil and you are good to go.

Soak in enough filtered water for 4 hours. Same here as well, during cold weather they can be soaked up to 6 hours or even overnight. 4. 30 mins before blending the batter, rinse and soak 2 tablespoons poha (beaten rice) with ¼ cup filtered water for 30 mins.

Step 1: To 1 cup of Eastern dosa podi, add 1 1/4th cup of water. For best results, add 1 tbsp of cooked rice. Step 2 - Mix well to make smooth, lump free batter. Keep aside for 10-12 hours.

Idli podi is always mixed with some sesame oil or ghee and then served with idli, dosa or uttapam. There is a dish called Podi idli where idlis are smeared with a mix of idli podi and sesame oil or ghee.

At its most basic form, different types of dals, coriander, mint, coconut, curry leaves, and dry herbs are all blended to produce a semi-coarse dry powder. Ellu podi, Milagai podi, curry leaves podi, chutney podi, plain chutney podi are many variations of this versatile spice mix.

You will receive 100gm pack each of 14 different podis - Pappula Podi, Coconut Garlic Mix, Curry Leaves Podi, Vellulikaram, Idly & Dosa Podi, Chintaku Podi, Nallakaram, Podi Chutney, Groundnut Podi, Sambar Podi, Rasam Podi, Chitlam Podi, Vangibath Podi, and Kakarakaya Podi (Bitter Gourd Spicy Powder), Drumstick leaves ...

Using too much or too little oil: Using too much oil will make the dosa oily, and using too little oil will make the dosa stick to the tawa. So, use the right amount of oil to make the dosa crispy and non-sticky. Sesame oil (also called gingelly oil in India) is the best oil to make a dosa.

But according to my knowledge, an excess of Urad dal will not make idlis or dosas harder. Idli and dosa will become too light and sometimes dosa may stick to the pan. Also, the taste will not be good. For dosa batter, you can add rice flour or Chiroti Soji.

Now use a spatula to gently lift the dosa from one side and check for doneness. If the dosa has reached a golden brown colour, quickly flip it. You can also serve the dosa as it is. But if the dosa is a little thick, do cook it from the other side as well.

Dosai is not a baking dish. So baking soda is not necessary. Use the batter after one day of grinding it. After one day rest, the batter will get fermented and gives litter sour taste then it is ready for dosai.

What is podi powder? ›

Podi is usually a combination of lentils such as split Bengal, black gram, sesame seeds, curry leaves, spices like chilli, black pepper, and cumin, but podi mixes vary widely from one tradition to another. According to Sangam literature (ancient Tamil texts), the concept of podi originates in Southern India.

Baking soda increases the alkalinity of the batter, speeding up fermentation and aiding in browning. A well-seasoned cast iron griddle will cook the dosa quickly and evenly. Fermenting the batter with an immersion circulator or multi-cooker offers a quicker and more consistent fermentation.

Thengai podi is made with dry grated coconut along with chilis, lentils and spices. Use this coconuty powder with idli, dosa, hot rice, in curries and in different South Indian rice preparations.

Chutney powder that is a side dish for idlis & dosas is called simply podi, or milagai podi...there are many other podis; paruppu podi is made with toor dal, channa dal (equal quantities), red chilies, some pepper corns, some hing, and salt to taste - dry roast everything, powder in the mixie and store!

Gunpowder or milaga podi is hugely popular in southern India. What makes this podi 'gunpowder' is the use of a lot of dried chillies. The spicy powder is so versatile. It can be sprinkled over dosas and it is awesome stirred into rice with a little oil or ghee just like this.

Idli podi is a nutritious, vegan and free meals that augments not simplest the taste, but also the dietary profile of dishes like idli, dosas, rice and dhoklas.

Make this podi dosa recipe and you will be in dosa heaven!

Just in case you aren't familiar with 'podi', it is a spicy blend of spices and lentils that is so good on dosas. Often called 'gunpowder', podi is a blend I always have on hand. Crispy and delicious! You've got to give these gluten free dosas a try.

A dosa is South Indian, fermented crepe made from rice batter and black lentils. Masala Dosa, specifically, is when you stuff it with a lightly cooked filling of potatoes, fried onions and spices.