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Podi dosa is a popular and flavourful South Indian dish that consists of dosa (a thin, crispy pancake made from fermented rice and lentil batter) topped with podi (a spicy and aromatic powdered mixture). It is an easy way to give an ordinary dosa a zing. Rather than preparing side dishes separately, you can make this 2 in 1 combined.
Podi is a coarse powder mixture of ground spices, It contains Dry Chilies, Coriander Seeds, Black Pepper, Chana dal, Tovar dal, Moong dal, Urad dal, Cumin, Fenugreek, Garlic, Coconut, Sesame, Cilantro, Pudina, Curry leaves, Tamarind, Sesame oil, Peanut, Asafoetida,. Traditionally, Podi is used as condiment on Idlis, dosas and other south indian dishes. Each kind of Podi contains different spices. Any Podi (powder) can be used with dosa, Idly, Uthappam and white rice.
According to Sangam literature (ancient Tamil texts), the concept of podi originates in Southern India. It was popularised by the Vijayanagar dynasty, a south Indian royal family that became prominent around 1336 AD to 1565 AD. The empire was located on the banks of the Tungabhadra river (present-day Karnataka), and gradually spread over the entire Deccan region.
Podi is typically made by dry roasting and grinding a combination of lentils, spices, and sometimes dried red chilies. The resulting powder is then mixed with ghee or oil to create a flavourful and spicy condiment. The exact ingredients and proportions of the podi can vary based on personal preferences and regional variations.
To prepare podi dosa, a plain dosa is cooked on a griddle until it becomes crispy and golden brown. Then, a generous amount of podi is sprinkled on top of the dosa, and it is folded or rolled before serving. The combination of the crispy dosa and the spicy podi creates a delightful texture and taste experience.
Podi dosa is often served with coconut chutney and sambar (a tangy and spicy lentil-based stew) to balance the flavours. The podi adds a delicious kick to the dosa, enhancing its taste and making it a popular choice for breakfast, brunch, or even as a snack.
The podi used for dosa can vary in spice levels and flavours. Some common variations include idli podi (specifically used for idlis), gunpowder podi, or even variations with specific ingredients like curry leaves or sesame seeds.
Podi dosa is loved by dosa enthusiasts for its simplicity, crunchiness, and the burst of flavours from the spicy podi. It is a delightful dish that showcases the versatility and creativity of South Indian cuisine.