06/04/2026
✨ Crispy dosa, spicy podi, and a generous drizzle of Nanak Ghee—every bite is pure comfort! 🤤🥄🌶️
This Open Ghee Podi Masala Dosa by is packed with bold South Indian flavors and irresistible crunch.
Ingredients
For the Masala Filling:
- 2 tbsp Nanak ghee
- 1 tbsp oil
- 1 tsp mustard seeds
- 1 tsp urad dal
- A few curry leaves
- 1 tbsp ginger garlic paste
- 1 large onion, chopped
- 2-3 green chilies, chopped
- 1/2 tsp red chili powder
- 1/2 tsp turmeric powder
- Salt, to taste
- 2 medium potatoes, boiled and mashed
For the Podi (Spice Powder) to Put on Top of Dosa:
- ¼ cup chana dal
- ¼ cup urad dal
- 2 tbsp sesame seeds
- ¼ tsp fenugreek seeds
- 1 tsp cumin seeds
- 4-5 dried red chilies
- ½ tsp red chili powder
- A pinch of asafoetida (hing)
- Salt, to taste
For the Dosa:
- 1 cup dosa batter
- Nanak's Ghee, for cooking
- Fresh coriander leaves, chopped (for garnish)
Method:
Dry roast the podi ingredients until fragrant, let them cool, then grind into a fine powder. Mix in red chili powder, hing, and salt.
Heat Nanak Ghee and oil in a pan. Add mustard seeds, urad dal, and curry leaves. Sauté ginger-garlic paste, onions, and green chilies until softened. Add spices and mashed potatoes, then cook until well combined.
Spread dosa batter thinly on a hot greased tawa and drizzle generously with Nanak Ghee.
Sprinkle the prepared podi evenly over the dosa and place the potato masala in the center.
Cook until golden and crispy, then fold or roll. Garnish with fresh coriander and serve hot with coconut chutney and sambar.
✨ A perfect combination of crispy dosa, spicy podi, flavorful potato masala, and the rich taste of Nanak Ghee in every bite! 🤤💛
