Podi Dosa with Vegetable Sambar

Instructions

1. 1

   Prepare and Ferment the Dosa Batter

   • Rinse the idli rice, urad dal, chana dal, and fenugreek seeds separately until the water runs clear. In a large bowl, combine them and add enough water to cover by at least 2 inches. Let it soak for 4-6 hours.
   • About 30 minutes before grinding, rinse the poha and soak it in just enough water to cover.
   • Drain the soaked rice and dal mixture. Using a wet grinder or high-powered blender, grind the mixture in batches. Add cold water sparingly (about 2 cups in total) to facilitate grinding. Grind until you achieve a smooth yet slightly granular batter, similar in texture to fine semolina.
   • Grind the soaked poha until smooth and add it to the main batter.
   • Transfer the batter to a large container (it should only be half-full to allow for expansion). Add 1 tsp of salt and mix thoroughly with your clean hands for a minute; this helps initiate fermentation.
   • Cover the container with a lid (not airtight) and let the batter ferment in a warm, dark place for 8-12 hours, or until it has doubled in volume, looks frothy, and has a pleasant sour aroma.
2. 2

   Prepare the Idli Podi (Gunpowder)

   • Heat a heavy-bottomed pan over low-medium heat. Dry roast 1/4 cup of chana dal for 4-5 minutes until it turns light golden and aromatic. Transfer to a plate to cool.
   • In the same pan, dry roast 1/4 cup of urad dal for 3-4 minutes until it turns golden brown. Transfer to the same plate.
   • Next, roast the sesame seeds for 1-2 minutes until they start to pop. Add the dried red chillies and asafoetida, and roast for another 30 seconds. Transfer to the plate.
   • Allow all the roasted ingredients to cool down completely to room temperature. This is crucial for a non-sticky powder.
   • Once cooled, transfer the mixture to a blender jar. Add 1/2 tsp of salt and grind to a coarse powder. Your podi is ready. Store in an airtight container.
3. 3

   Cook the Podi Dosas

   • Gently stir the fermented batter. Do not overmix. If it's too thick, add a tablespoon or two of water to reach a pourable, pancake-batter-like consistency.
   • Heat a non-stick or cast-iron tawa (griddle) over medium-high heat. To check if it's ready, sprinkle a few drops of water; they should sizzle and evaporate immediately. Lightly grease the tawa and wipe it with a paper towel or a cut onion.
   • Pour a ladleful of batter (about 1/4 cup) onto the center of the hot tawa. Working quickly, use the back of the ladle to spread the batter in a circular motion from the center outwards, forming a thin, even crepe.
   • Drizzle about 1 teaspoon of gingelly oil around the edges and a little on top of the dosa.
   • Cook for 1-2 minutes, or until the bottom surface turns golden brown and crispy, and the edges begin to lift from the pan.
   • Generously sprinkle 1-2 tablespoons of the prepared idli podi all over the surface of the dosa.
   • Fold the dosa in half. Press down gently with a spatula and cook for another 30 seconds.
   • Remove from the tawa and serve immediately with coconut chutney and sambar.