Podi uthappam is one in every of the favourite uthappam varieties for myself and Raksha. We am passionate about it over Onion uttapam.I can have it for breakfast,dinner or simply as a night snack with hot coffee or tea. I pack this dosa for her lunch box a minimum of once in an exceedingly week.Whenever I prepare fresh Idli Podi(Gun powder in English),Raksha demands this Podi dosa. I make crispy podi roast dosa adding ghee if she wants to own reception and thick mini uthappam if carrying for college. In hotels,you could find the identical with onions and served as onion podi dosa. For variations, take a look at my Tomato Onion uttappam and Kadai onion uthappam recipes. As i've got not updated my old idli podi post, i've got shared the recipe for spicy Idli powder using Garlic within the recipe section.It is my mom’s signature recipe which she has been doing for ages.You can also use Idli podi with sesame seeds/Ellu podi if you prefer.It tastes great with bothDrooling.Try it and revel in making Podi dosa or smear it over piping hot idli Winking . Lets check the way to make Podi uthappam recipe adding Garlic Idli Podi recipe.
INGREDIENTS
For Idli Podi/Gun powder : 1 cup = 200ml
- Round,white urad dal - 1/2 cup
- Chana dal - 1/4 cup
- Red chillies - 15-18 nos ( I used 10 spicy chillies + 6 Byadgi chillies for color)
- Garlic cloves - 8-10 nos ( Chopped roughly)
- Curry leaves - 1 sprig ( 8-10 leaves)
- Hing/Asafetida - 1/8 tsp
- Salt - PRN
- Cooking oil – 2 tsp
For Podi uthappam - Easy Dosa Batter - 2 cups
- Idli Podi - PRN
- Sesame oil/Gingely oil OR Ghee - PRN
- Onion & tomato pieces - optional ( Add them for variations)
METHOD
Heat 2 tsp of oil during a kadai and roast the dals, red chillies, curry leaves separately OR roast everything together in low to medium flame by mixing constantly to avoid burning. My mom roast everything separately and grind them together.But I roast them together.Both procedure takes the identical time.So be intimate as per your wish.After the dals quiet down,grind them during a mixie jar coarsely.Lastly add the salt and roughly chopped garlic cloves.Grind it to a rather coarse powder.Mix well and store in an air tight box to retain the aroma of garlic.This podi tastes spicy for first 2 days then it blends well & becomes perfect.
For making Podi dosa,take the dosa batter and add 1/4 cup of water if the batter is just too thick.Heat dosa pan and pour a ladleful of batter.Do not spread it.It will automatically spread by itself to some extent.Make it thick and spongy.
Drizzle a tsp of oil and cook in medium flame for few seconds.You can also cover cook it.After the dosa is 3/4 th cooked on top,sprinkle idli podi everywhere the dosa.Add more or less betting on your taste.Drizzle another tsp of oil over the podi and flip the dosa.Cook it for few seconds and take away it.Serve hot along with your favorite chutney or enjoy because it is ! Enjoy !