Name: Podi Dosa
Prep time: 30 minutes
Cook time: 5 minutes per dosa
Yield: 20 people (40 dosas, 2 per person)
Cuisine: South Indian
Ingredients: 10 cups Idli Rice (for batter); 2.5 cups Urad Dal (for batter); 2.5 teaspoons Mustard Seeds (for batter); 2.5 tablespoons Salt (adjust to taste); 2 cups Podi (Milagai Podi) (gunpowder chutney); 20 tablespoons Oil (for cooking dosas)

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How to Prepare

Heat the dosa tawa on medium flame and lightly grease it with oil.
Pour a ladleful of dosa batter in the center and spread it thinly in a circular motion.
Sprinkle 1-2 teaspoons of podi (gunpowder chutney) evenly over the dosa.
Drizzle a teaspoon of oil or ghee around the edges of the dosa.
Cook until the edges turn golden and crisp, then fold the dosa in half or roll it.
Serve hot with coconut chutney and sambar.

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