Podi Dosa is a classic South Indian breakfast favorite, celebrated for its burst of bold flavors and simple preparation. This irresistible treat features a soft dosa, generously sprinkled with homemade dosa podi (spice powder), which infuses each bite with a fiery kick of toasted lentils, sesame, red chilies, and coconut. Traditionally served piping hot in countless tiffin centers, making podi dosa at home is an easy way to bring the aroma and taste of southern India to your table, especially if you have pre-made dosa batter and chutney podi on hand.
The secret to the perfect podi dosa is to use a soft, fluffy dosa as your base, ensuring the spicy podi adheres beautifully and complements the subtle tang of the batter. You can use any variety of dosa batter, but the podi works best on a softer dosa rather than a crisp variety, allowing it to bind and stay intact until serving. Spread a drizzling of ghee for added richness, and pair your podi dosa with coconut chutney and sambar for a wholesome meal. Customize the spiciness by adjusting the amount of podi you sprinkle, and enjoy this comforting, aromatic dish any time you crave a flavor-packed breakfast or snack.
How To Make Podi Dosa – South Indian Spiced Dosa Delight
Print RecipeIngredients
- 2 tbsp sesame (til)
- 1 tsp oil
- 1/4 cup urad dal
- 1/4 cup chana dal
- 6 dried red chilies
- a few curry leaves
- 2 tbsp dry coconut (kopra), sliced
- small ball of tamarind
- 1/4 tsp turmeric
- a pinch of hing (asafoetida)
- 1 tsp salt
Instructions
Begin by dry roasting the sesame seeds in a large pan over low heat until fragrant, then transfer to a blender and set aside.
In the same pan, heat oil and add urad dal and chana dal. Sauté until lightly golden.
Toss in the dried red chilies and curry leaves, roasting on low heat until crisp.
Add sliced dry coconut, roasting gently until it turns golden and aromatic.
Let the mixture cool completely, then transfer to a blender along with the roasted sesame seeds.
Add tamarind, turmeric, hing, and salt. Pulse everything together to form a slightly coarse spice powder—avoid adding water.
Transfer the prepared dosa podi to an airtight container for storage or immediate use.
To make the dosa, pour a ladleful of dosa batter onto a hot pan and spread gently. Cover and cook for about a minute until the top is partially set.
Sprinkle the prepared podi generously over the dosa, then drizzle with 1-2 tsp ghee.
Cover again and let the dosa cook for another 30 seconds until fully done. Serve piping hot with chutney and sambar.
Notes
Tips:
The spice level can be adjusted by increasing or decreasing the amount of podi you sprinkle on the dosa., Use a soft dosa base to ensure the spice powder adheres well and doesn't fall off while serving., Avoid flipping the dosa after adding the podi, as this may cause the spice mix to burn or spill., Serve the dosa immediately for the best texture and flavor.