- Dry roast sesame seeds on low heat and transfer to a blender.
- Heat oil in a pan and roast urad dal and chana dal until golden brown and aromatic.
- Add dried red chilies, curry leaves, and dry coconut. Roast until golden brown.
- Cool the mixture completely, then blend with tamarind, turmeric powder, asafoetida (hing), and salt into a coarse powder.
- Prepare dosa batter and pour a ladleful onto a hot griddle. Cook until partially cooked.
- Sprinkle the prepared podi evenly over the dosa and drizzle with ghee.
- Cover and cook until the dosa is crisp and golden brown.
- Serve hot with chutney and sambar.
- Calories:180 kcal25%
- Energy:753 kJ22%
- Protein:6 g28%
- Carbohydrates:22 mg40%
- Sugar:2 mg8%
- Salt:300 g25%
- Fat:8 g20%
Last Updated on 2 months by Neha Deshmukh
Sesame Podi Dosa Recipe – Authentic South Indian Spice Powder Dosa
Hey everyone! If you’re anything like me, you love a good dosa. But sometimes, you want something a little…extra. That’s where this Sesame Podi Dosa comes in. It’s a flavor explosion, honestly! I first made this when I was craving something comforting and spicy, and it’s been a family favorite ever since. Get ready to take your dosa game to the next level!
Why You’ll Love This Recipe
This isn’t just any dosa. The magic lies in the podi – a South Indian spice powder that adds incredible texture and a wonderfully complex flavor. It’s crispy, it’s savory, it’s a little bit spicy, and it’s seriously addictive. Plus, it’s surprisingly easy to make!
Ingredients
Here’s what you’ll need to whip up this deliciousness:
- 2 tbsp sesame seeds
- 1 tsp oil
- ¼ cup urad dal (split black lentils) – about 50g
- ¼ cup chana dal (split chickpeas) – about 50g
- 6 dried red chillies
- Few curry leaves (about 15-20)
- 2 tbsp dry coconut, grated – about 20g
- Small ball sized tamarind (about 10g)
- ¼ tsp turmeric powder – about 1g
- Pinch of hing (asafoetida) – about ¼ tsp
- 1 tsp salt
Ingredient Notes
Let’s talk ingredients! A few little tips can make all the difference.
Sesame Seeds: Types and Toasting for Maximum Flavor
I prefer using white sesame seeds for this podi, but black sesame seeds work beautifully too – they give a nuttier flavor. Toasting is key! It brings out their aroma and adds a lovely crunch.
Urad Dal & Chana Dal: The Protein Powerhouse
These lentils are the base of many South Indian dishes. They add a lovely nutty flavor and a good dose of protein. Don’t skip them!
Dried Red Chillies: Spice Level & Varieties
The number of chillies determines the heat. I use Byadagi chillies for color and mild heat, but you can use any dried red chilli you like. Adjust to your spice preference!
Curry Leaves: Fresh vs. Dried – Which to Use?
Fresh curry leaves are always best, if you can get them. But dried work in a pinch! Just use a little less, as the flavor is more concentrated.
Dry Coconut: Regional Variations & Substitutions
Dry coconut adds a subtle sweetness and lovely texture. You can use desiccated coconut if you don’t have access to the dried, grated kind.
Tamarind: Balancing Tartness & Flavor
Tamarind provides a lovely tanginess that balances the spice. You can use tamarind paste, but a small ball of tamarind soaked in warm water is ideal.
Hing (Asafoetida): A Unique Spice & Its Benefits
Hing has a pungent aroma, but it adds a wonderful umami flavor to the podi. A little goes a long way!
Step-By-Step Instructions
Alright, let’s get cooking!
- First, dry roast the sesame seeds on a low flame until they start to pop and turn golden brown. Transfer them to a blender.
- Heat the oil in a pan. Roast the urad dal and chana dal until they turn golden and aromatic – this takes about 3-5 minutes.
- Add the dried red chillies and curry leaves to the pan. Roast until the chillies are slightly darkened and the curry leaves are crispy. Then, add the dry coconut and roast until golden.
- Let the mixture cool completely. This is important! Then, add it to the blender along with the tamarind, turmeric, hing, and salt.
- Blend everything into a coarse powder. Don’t over-blend – you want some texture!
- Now, prepare your dosa batter. Pour a ladleful onto a hot griddle and spread it into a thin circle. Cook partially.
- Sprinkle the prepared podi evenly over the dosa and drizzle with a little ghee.
- Cover the dosa and cook until it’s crisp and golden brown.
Expert Tips
A few things I’ve learned over the years…
Achieving the Perfect Dosa Crispness
A hot griddle and a thin batter are key! Also, don’t be afraid to add a little more ghee.
Making Podi Ahead of Time
Absolutely! The podi actually tastes better after a day or two, as the flavors meld together. Store it in an airtight container.
Adjusting Spice Levels to Your Preference
Start with fewer chillies and add more to taste. You can always add spice, but it’s hard to take it away!
The Importance of Ghee
Ghee adds a beautiful richness and flavor. You can use oil, but ghee is traditional and really elevates the dish.
Troubleshooting Podi Consistency
If your podi is too coarse, blend it for a few seconds more. If it’s too fine, you might have over-blended it – no worries, it will still taste delicious!
Variations
Let’s get creative!
Vegan Podi Dosa
Simply skip the ghee! Use a neutral oil instead.
Gluten-Free Podi Dosa (Naturally Gluten-Free!)
This recipe is naturally gluten-free, as long as your dosa batter is also gluten-free.
Spice Level Adjustments: Mild, Medium, Hot
- Mild: Use 2-3 dried red chillies.
- Medium: Use 4-5 dried red chillies.
- Hot: Use 6+ dried red chillies, or add a pinch of chilli powder.
Festival Adaptations: Special Occasion Podi Dosa
My aunt always adds a sprinkle of pomegranate seeds for a festive touch during Diwali!
Serving Suggestions
Serve this Sesame Podi Dosa hot with your favorite chutney (coconut chutney is a classic!) and sambar. A side of fresh coriander also adds a nice touch.
Storage Instructions
Podi Storage: Maintaining Freshness
Store the podi in an airtight container at room temperature for up to 2 weeks.
Dosa Batter Storage: Best Practices
Store dosa batter in the refrigerator for up to 3 days.
FAQs
Got questions? I’ve got answers!
What is Podi and where does it originate from?
Podi is a dry spice powder commonly used in South Indian cuisine, particularly in Tamil Nadu and Andhra Pradesh. It’s a versatile condiment that adds flavor and texture to rice, idli, dosa, and more.
Can I use pre-made Podi for this recipe?
Yes, absolutely! If you’re short on time, pre-made podi is a great option. Just make sure it’s a good quality podi.
How can I adjust the consistency of the Podi?
You can adjust the consistency by blending for a shorter or longer time. For a coarser podi, blend less. For a finer podi, blend more.
What is the best type of oil to use for making Podi Dosa?
Traditionally, ghee is used, but you can also use a neutral oil like sunflower or vegetable oil.
Can I make this dosa with a different type of lentil?
You can experiment with other lentils, but urad dal and chana dal provide the most authentic flavor.
How do I prevent the dosa from sticking to the griddle?
Make sure your griddle is hot enough and well-seasoned. A little oil or ghee also helps!
Enjoy! I hope you love this Sesame Podi Dosa as much as my family does. Let me know how it turns out in the comments below!
Neha Deshmukh
Neha holds a B.A. in History with a focus on Indian and world history, including ancient, medieval, and modern periods. At RecipesOfIndia.org — the world’s largest database of Indian recipes — she combines her love for food and history by exploring how India’s past has shaped its culinary traditions.
