Podi Dosa (Spicy Lentil Powder Dosa)
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Ingredients
- 800 g dosa batter (ready-made)
- 60 g chana dal (split)
- 30 g dried black urad dal
- 6 dried red chillies
- 2 tbsp sesame seeds
- 10 curry leaves
- 4 tbsp vegetable oil
- 1 tsp asafoetida (hing)
Nutrition (per serving)
- Calories
- 558 kcal
- Protein
- 16 g
- Carbohydrate
- 73 g
- of which sugars
- 1.9 g
- Fat
- 19 g
- of which saturates
- 1.9 g
- Fibre
- 8 g
- Salt
- 1.02 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Dry-roast the chana dal, urad dal and dried red chillies in a small pan for 3-4 minutes until golden and fragrant.
- 2
Add the sesame seeds and curry leaves and roast for 1 minute more, then tip into a blender with the asafoetida and blitz to a coarse powder (podi).
- 3
Heat a large non-stick frying pan over a medium heat and brush with a little of the vegetable oil.
- 4
Pour in a ladle of dosa batter and spread thinly into a circle; cook for 2 minutes until the underside starts to turn golden.
- 5
Sprinkle generously with the podi and drizzle with a little more oil, then fold the dosa in half.
- 6
Repeat with the remaining batter and podi, and serve hot.
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