Podi Dosa, made with fermented dosa batter and Chettinad chutney powder. A super easy recipe to make in the busy morning hours or serves good food as a light dinner.
This Tamil Nadu’s special recipe does not need any side dishes as the chutney powder topping itself full filling the purpose.
This spicy Podi Dosa tempts adult kiddos too and the best lunch box Dosai recipe. Any recipe of chutney powder can be used as the topping.
Since Dosai became the staple food of our family, I was forced to make verities of these recipes to cheat my fussy eating son. I serve him the same old dosa with little modifications but with different names, like kobura dosa(cone shaped), round dosa, roll dosa. I think all the moms around the world have to become ‘Einstein’ and ‘Newton’ in making their child eat.
Podi dosa is easy to make if you already have a stock of Idly podi and Dosa batter. This recipe makes my morning hours hassle free. Sometimes I make them like rolls of aluminum foil around it, to make ‘breakfast on the wheels’.
What is Podi Dosa?
This is a Tamil word in which ‘Podi’ refers to the spicy dry chutney powder usually served with South Indian breakfast recipes like dosa or idli. And ‘Dosa’ is a popular South Indian breakfast dish which is similar to the western crepe but made with fermented rice batter.
Side dishes for Podi Dosa
Though this milagai podi dosa(red chili dry chutney powder) is a self-satisfying recipe, serving with chutney makes even more special and enjoyable to everyone. Chutneys like Coriander Chutney, Onion chutney makes this Dosa a drool-worthy. You may also try this unique celery chutney, authentic tomato chutney, Kosumari.
How to Serve dry chutney powder dosa
Serve this dosa alone or serve with mild and creamy chutney like coconut chutney, celery chutney. This spicy Indian recipe can be served as the breakfast dish or as a dinner dish. If you prefer to serve as a palate, serve with sambar and chutney.
- Sprinkle some finely chopped onions, coriander leaves.
- If you making dosas for the first time, ensure that you are having really a nonstick pan. If you are not confident about your pan, then grease it liberally and leave it overnight. Next day wipe off the excess oil and start making dosa.
- Sprinkle shredded carrot, cabbage or green pepper to add more nutrients and also more color to the podi dosa.
- Or you may also combine the finely chopped onion and other vegetables like cabbage, carrot and green pepper to the batter itself. Combining the vegetables to the batter and sprinkling over the dosa makes a whole lot of changes to the dry chutney dosa.
- If your children fussy towards the greens, then add finely chopped greens to the dosa batter. The combination looks colorful and would be loved by all, including the fussy eating children.
How to make onion podi dosa
This variation for this dosai is so simple and delicious. For this chop the onion finely. If you wish also chop curry leaves, a green chili/serrano pepper, cilantro. Combine with the batter and make dosa as described in this recipe. Sprinkling over the top of the dosa can also be another delicious choice.
- 1 Cup Idli / Dosai Batter
- 4 tsp Chutney Powder
- 4 tsp Cooking Oil
- In the nonstick pan / tawa, gently pour a ladle of batter and spread it like a flat circle, similar to a pancake spreading. And drizzle 1 tsp cooking oil over it.
- Sprinkle 1 tsp of chutney powder on top of it, once it is half cooked flip it with a spatula and cook in on both the sides.
- Now, serve this podi dosai hot by transferring it to the plate.
Do not forget to check out another recipe for Quinoa Dosai, here in PepperBowl