Ghee Podi Dosa is where crispy, golden dosa meets spicy homemade podi and a generous drizzle of ghee. It’s bold, aromatic, and oh-so comforting—all in one bite. A small twist to the regular dosa, but always a favorite on my breakfast table.
We’ve all had dosa with chutney and sambar, but have you tried it with podi masala and lots of ghee? Trust me – it takes the flavor to a whole new level.
I didn’t grow up in a South Indian home, but dosas were always a weekend favorite. I loved helping my mom pour the batter on a hot tawa and watching it turn golden and crisp.
But when I first tasted ghee podi dosa at a restaurant in bay area, I was instantly hooked! That spicy podi melting into warm ghee on a crispy dosa was something else!
Once we got back, I had to try it at home. I bought milagai podi at a store and made it for breakfast. The aroma of ghee and spicy podi on a crisp dosa is just irresistible. It’s now one of our go-to—especially when I have dosa batter in the fridge.
The real star is the podi—a spicy, nutty, lentil-based spice mix that’s a staple in many South Indian homes. It’s super versatile and tastes amazing on dosa, idli, rice, or even toast. And of course, everything gets better with ghee!
This recipe is quick, easy, and turns plain dosa into something truly exciting. If you enjoy uttapam or masala dosa, you’ll love this version too. It’s even simpler, but packed with bold flavor.
What is Podi?
Podi—also known as Milagai Podi, Idli Karam Podi, Gunpowder, or Chutney Podi—is a dry South Indian spice mix that’s packed with bold, nutty, and spicy flavors. The word “Milagai Podi” literally means “chili powder,” but it’s so much more than that.
It’s made by roasting lentils, dried red chilies, and spices, then grinding them into a coarse powder. The result is a spicy, aromatic reddish-brown powder that adds so much flavor. Traditionally, it’s served with idli or dosa, mixed with ghee or sesame oil, and makes a great alternative to chutney, especially on busy mornings.
What I love most about podi is how different every version is. Each region and household has its own twist. In Tamil Nadu, it’s usually simple—just dal and red chilies. Karnataka versions often include coconut, which gives it a rich, nutty flavor. Andhra-style podis are bolder and spicier, sometimes with coriander seeds. Some people even add garlic, curry leaves, tamarind, or a bit of jaggery to balance the heat with sweetness.
And the best part? Podi is so versatile:
- Sprinkle it over hot dosa or uttapam
- Mix it with ghee and serve with soft idlis
- Stir it into steaming rice for a quick comfort meal
- Or even try it on toast—seriously, it’s amazing!
Once you try it, you’ll want to sprinkle it on everything. It’s one of those things that adds instant flavor with almost no effort.
Some common brands you’ll find are MTR, Aachi, and Priya, to name a few. The local Mylapore restaurant here also sells its freshly made podi, which is delicious. You can also make podi masala at home. I will share my recipe soon.
Ingredients
- Dosa Batter: Fermented rice and urad dal batter; use homemade or store-bought.
- Ghee: It brings out the flavor of the podi, adds a delicious aroma, and gives the dosa a perfectly crisp, golden finish.
- Podi Masala: Prepared masala or store-bought to sprinkle on the dosa.
Tips for the Best Ghee Podi Dosa
- Ensure your dosa batter is well-fermented to achieve a crispy texture.
- The tawa should be hot before pouring batter—check by sprinkling water; it should sizzle and evaporate quickly.
- Add the podi once the dosa sets and drizzle ghee generously for that perfect crispy dosa.
- Once podi is added, do not flip the dosa—cook on one side until crisp.
- Serve the dosa immediately.
Variations
- Onion podi dosa: Add finely chopped onions after the podi.
- Veggie podi dosa: Add grated carrot, beetroot, or bell peppers to the dosa batter.
- Ghee podi masala dosa: Add potato masala after adding ghee and podi to the dosa for masala dosa.
- Mini podi uttapam: Use the same podi-ghee combo on mini uttapams for a soft, thick version.
How to Serve?
Serve the ghee podi dosa hot, right after cooking, so you get the best crispy texture. Pair with coconut chutney or peanut chutney, vegetable sambar, or simply enjoy as-is with an extra spoonful of ghee.
This podi dosa also goes well with a cup of chai or filter coffee for a traditional South Indian breakfast.
More South Indian Recipes
Steamed Idli (Savory Rice Cakes) – Instant Pot Pressure Cooker
Millet Upma (Samai Upma)
Quinoa Dosa
Ghee Podi Dosa
Equipment
Ingredients
- 3 cups Dosa Batter
- 1 teaspoon Salt, if needed, check if batter already has salt
- 12 teaspoon Podi Masala
- 6 teaspoon Ghee
Instructions
- Add salt to the dosa batter (if needed). Stir the dosa batter. Ensure it has a pouring consistency. Add a little water if too thick.
- Heat a cast-iron griddle (tawa) on medium-high heat. You can also use a non-stick dosa tawa, but cast iron is best for crispy dosa. Ensure the tawa is heated well before making dosa. You can sprinkle some water on it, and it should sizzle right away.
- Take a ladle full of the batter and pour it at the center of the tawa. Immediately start to spread the batter from the center out in a circular motion in one direction (I prefer clockwise). Try to spread as thin as possible.
- Drizzle oil or ghee around the edges of the dosa and also some at the center.
- Sprinkle about 2 teaspoons of podi masala on top. You can reduce or increase the amount of podi used to taste.
- Let the dosa cook until it is golden and crispy. The edges will start to lift. (No need to flip).
- Use a flat spatula to remove the dosa from the edges. You can roll the dosa or fold it at the center with the spatula. Remove from the pan and serve immediately with sambar, chutney, and potato masala.
- Before making the next dosa, wipe the tawa with a paper towel. Spread the oil again, then spread the dosa. Then increase the heat to high.
