Podi Dosa

          Dosa is a very popular South Indian Breakfast that is generally served with coconut chutney and sambar. It is both healthy and nutritious. Serve it in a different style by sprinkling some idli podi over it to enhance the flavour. 

          Here I have used Andhra special Nalla Karam Podi, but you can go in for any homemade idli podi too. This combination works just fine for a bit of a culinary adventure. It can be enjoyed anytime of the day for a light and a satisfying meal. You may also pack as a lunch box meal too. 

• 1 cup raw rice
• 1/2 cup urad dal (split black gram lentil)
• 1/3 cup boiled rice
• 1/4 tsp. fenugreek seeds 
• salt to taste
• nalla karam podi / any idli podi as required
• oil to shallow fry
• coconut chutney and sambar to serve

          Soak the first four ingredients overnight. Then grind to a smooth paste by adding some water. Add salt and mix well. Keep it aside in a warm place overnight to ferment.

          To make the dosa, heat a non-stick tawa / griddle and grease with a little oil. Sprinkle some water and after it sizzles off, wipe dry with a clean cloth / kitchen towel.

          Now pour a ladleful of the batter and spread it in a circular motion. Drizzle some oil over it and around the edges. Cook for a minute on one side.

          Then sprinkle some podi all over the dosa and 1 tsp. of oil. Fry for a minute more and then transfer to a serving plate. 

          Make similar podi dosa with the remaining batter and relish with coconut chutney and sambar.