Ghee Podi Dosa

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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.

Prep Time10

Cook Time20

Total Time30

Course: Breakfast, Spice Blend

Cuisine: Indian, South Indian

Keyword: ghee podi dosa, podi dosa

Diet: Gluten-free, Vegetarian

Method: Stovetop

Servings:

Author: Meeta Arora

Equipment

Cast-iron pan

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.

Notes

Spreading batter: It is crucial to have the tawa/griddle at the right temperature when spreading the batter. Otherwise, the batter does not spread properly and sticks to the pan. Follow the tips in the recipe. Also, make sure your cast-iron pan is seasoned well.

Idli Dosa Batter: You can also find my Idli Dosa Batter recipe here. That works great for dosa too, but the dosa with this recipe are a bit crispier than with the other recipe.

Nutrition