Podi Dosa

🔥 Prep

• Measure out 250 ml of dosa batter and keep it at room temperature.
• Measure out 2 tbsp of idli podi (gun powder) in a small bowl.
• Measure out 2 tbsp of sesame oil and have it ready for drizzling.

🔥 Cook

• 1. Heat a non‑stick tawa or skillet over medium heat until a few drops of water sizzle and evaporate (about 30 seconds).
• 2. Lightly grease the surface with ½ tbsp of the sesame oil, spreading it with a paper towel.
• 3. Pour a ladleful (≈ 60 ml) of the dosa batter onto the center of the tawa and quickly spread it in a circular motion to form a thin crepe (≈ 20 cm diameter).
• 4. Drizzle ½ tbsp of sesame oil around the edges and a few drops on top of the dosa.
• 5. Sprinkle 1 tbsp of idli podi evenly over the surface of the dosa while it is still cooking.
• 6. Cook the dosa on medium‑low heat for ≈ 1‑2 minutes until the underside turns golden brown and crisp.
• 7. Flip the dosa (optional) and cook the other side for another 30 seconds if desired, then fold or roll it.
• 8. Remove the dosa from the tawa and repeat steps 2‑7 for the remaining batter, adjusting heat as needed to maintain medium‑low temperature.

🔥 Serve

• Serve the podi dosa hot, accompanied by coconut chutney and sambar.
• Pair with a side of fresh tomato‑onion salad or a simple yogurt raita for contrast.
• Enjoy immediately while the dosa is crisp and the podi aroma is fresh.