Crispy Podi Dosa
Golden-brown dosa with spicy peanut-lentil powder crust. Vegan, quick, and pure comfort — ready in 20 minutes with pantry staples.
- Total time
- 20 min
- Servings
- 2
- Calories
- 420
- Protein
- 12g
Ingredients
- 2 cups dosa batter (store-bought or pre-made)
- ½ cup roasted peanuts, finely crushed
- 2 whole dried red chilis, deseeded and crushed
- 3 tbsp urad dal powder (or chickpea flour)
- 3 tbsp coconut oil or neutral oil
- ½ cup chutney (coconut or tamarind) for serving
Instructions
- 1
Mix crushed peanuts, red chili, urad dal powder, and a pinch of salt in a bowl.
- 2
Heat oil in a nonstick skillet over medium-high until it shimmers and a drop of batter sizzles instantly.
- 3
Pour 1/2 cup batter onto the skillet, spread it into a thin circle with the back of a spoon.
- 4
Sprinkle a thick line of podi mixture down the center, press gently so it sticks to the dosa.
- 5
Cook until the bottom is golden and crispy, ~3 minutes, then flip and cook the other side for 1 minute until golden.
- 6
Fold in half and serve hot with chutney on the side.
Tools you’ll need
- 12-inch nonstick skillet or cast iron dosa pan
- spoon or silicone spatula
- mixing bowl
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