PODI DOSA RECIPES
DOSA PODI WITH GARLIC RECIPE | ALLRECIPES
This is a variation of the classic Milagai podi. My brother and I have always loved garlic, so my mother used to make this version of milagai podi for us.
Provided by SUSMITA
Categories World Cuisine Asian Indian
Total Time 30 minutes
Prep Time 5 minutes
Cook Time 10 minutes
Yield 1 cup
Number Of Ingredients 8
Steps:
- Heat the oil in a shallow skillet over medium heat; fry the chana dal in the hot oil for about 5 minutes. Stir the red chile peppers, garlic, curry leaves, coriander seeds, and cumin seeds into the dal and continue cooking until the spices are roasted and fragrant, about 3 minutes more. Spread the mixture onto some newspaper to cool to room temperature; grind into a find powder. Season with salt. The powder will keep in an airtight container on the shelf for a few months.
Nutrition Facts : Calories 56.4 calories, CarbohydrateContent 7.1 g, FatContent 2.6 g, FiberContent 3 g, ProteinContent 2.5 g, SaturatedFatContent 0.3 g, SodiumContent 5.2 mg, SugarContent 0.5 g
PODI DOSA RECIPE – AWESOME CUISINE
Steps:
- Heat a tawa over medium flame.
- Pour a ladleful of the batter and spread.
- Add oil to the sides of the dosa and cook on both sides.
- Sprinkle the idli milagai podi on the inner side and cook till done.
- Remove and serve hot.
More about "podi dosa recipes"
DOSA PODI WITH GARLIC RECIPE | ALLRECIPES
This is a variation of the classic Milagai podi. My brother and I have always loved garlic, so my mother used to make this version of milagai podi for us.
From allrecipes.com
Reviews 4
Total Time 30 minutes
Category World Cuisine, Asian, Indian
Cuisine Asian, Indian
Calories 56.4 calories per serving
From allrecipes.com
Reviews 4
Total Time 30 minutes
Category World Cuisine, Asian, Indian
Cuisine Asian, Indian
Calories 56.4 calories per serving
- Heat the oil in a shallow skillet over medium heat; fry the chana dal in the hot oil for about 5 minutes. Stir the red chile peppers, garlic, curry leaves, coriander seeds, and cumin seeds into the dal and continue cooking until the spices are roasted and fragrant, about 3 minutes more. Spread the mixture onto some newspaper to cool to room temperature; grind into a find powder. Season with salt. The powder will keep in an airtight container on the shelf for a few months.
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