Preparation Time : 5 mins | Cooking Time : 3-4 Mins per dosa | Serves: 2
Dosa batter 1/2 cup Idli milagai podi 3-4 tsp Onion 1 Oil + ghee as needed (for dosa)
Method:
In a small bowl add the milagai podi and finely chopped onion. Ensure that the onions are finely chopped.
Mix this well.
- Heat a dosa pan. I recently got a pre- seasoned lodge cast iron pan from Amazon and it is working out well for dosas.
- Take one ladle full of batter and pour in the center of the pan.
- Spread immediately into a thin round circle.
- Smear the onion podi mixture on the top of the dosa.
- Using a ladle or bread knife spread the mixture evenly.
- You can either cover this and cook or leave it open.
- Smear oil and ghee to this and when the bottom parts starts browning and the dosa comes out from the pan, fold it one side and take out from the pan.
- No need to flip this dosa and cook on the other side.
- Repeat the same for the next dosa too.
- Ensure that the temperature of heat is regulated throughout the process.
- If the pan is over heated, sprinkle a handful of water and wipe with a kitchen cloth,
- Instead of milagai podi you can use paruppu podi, nalla karam podi,karuvepilai podi or chutney podi too.
- Addition of grated carrots to the mixture makes it colourful and healthy too.
- You can make the same as podi onion uttapam too.
