Name: Ghee Podi Dosa
Prep time: 30 minutes
Cook time: 5 minutes per dosa
Yield: 15 people (30 dosas, 2 per person)
Cuisine: South Indian
Ingredients: 7.5 cups Idli Rice (soaked for 6 hours); 2.5 cups Urad Dal (soaked for 6 hours); 2.5 teaspoons Mustard Seeds (soaked for 6 hours); 2.5 tablespoons Salt (adjust to taste); 1.5 cups Ghee (for drizzling on dosas); 1.5 cups Podi (Milagai Podi) (gunpowder spice mix)

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How to Prepare

Prepare the dosa batter by grinding the pre-soaked ingredients (idli rice, urad dal, and fenugreek seeds) into a smooth paste. Add salt and let it ferment for 8-10 hours.
Heat the dosa tawa on medium flame and lightly grease it with oil or ghee.
Pour a ladleful of batter onto the center of the tawa and spread it in a circular motion to form a thin dosa.
Drizzle 1-2 teaspoons of ghee around the edges of the dosa and let it cook for 1-2 minutes until the edges turn golden and crisp.
Sprinkle 1-2 teaspoons of podi (gunpowder spice mix) evenly over the dosa.
Fold the dosa in half or roll it and remove it from the tawa.
Serve hot with chutney or sambar.