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.
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.
- 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.
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.
