Name: Podi Onion Dosa
Prep time: 30 minutes
Cook time: 1 hour
Yield: 20 people (2 dosas each)
Cuisine: South Indian
Ingredients: 10 cups Idli Rice (for batter); 2.5 cups Urad Dal (for batter); 2 teaspoon Mustard Seeds (for batter); 10 tablespoons Podi (Milagai Podi) (also called gunpowder); 10 large Onions (finely chopped); 20 tablespoons Oil (for cooking dosas); 2 teaspoon Salt (for batter)

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How to Prepare

Heat a 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) evenly over the dosa.
Add a handful of finely chopped onions on top of the podi.
Drizzle 1 teaspoon of oil or ghee around the edges of the dosa.
Cook for 2-3 minutes until the edges turn golden and crisp.
Fold the dosa in half or roll it and remove from the tawa.
Repeat for the remaining batter, making approximately 40 dosas.
Serve hot with coconut chutney and sambar.