Kothimeera Tomato Podi Dosa
Most dosas get their flavour from the chutney on the side — this one carries it inside. Kothimeera Tomato Podi is stirred directly into the batter before it hits the tawa, so every bite has the fresh tang of kothimeera (coriander leaves) and the gentle sourness of dehydrated tomato baked right in. No chutney needed, no extra prep — just a podi, a batter, and a hot tawa.
Prep: 5 min | Cook: 15 min | Serves: 2 | Difficulty: Easy
Ingredients
- 2 tsp Kothimeera Tomato Podi
- 1 cup dosa batter (store-bought or homemade), at room temperature
- 1 tbsp water (to loosen batter if needed)
- 1 small onion, finely chopped
- 1 tsp ghee (neyyi) or oil, per dosa
- to taste salt
Method
- Pour the dosa batter into a wide bowl. Add the Kothimeera Tomato Podi and a pinch of salt, then mix well until the podi is fully incorporated — the batter will take on a pale rust-green tint and smell faintly of coriander and tamarind.
- Add the chopped onion and stir through. If the batter feels too thick to spread, add a tablespoon of water and mix again — it should coat the back of a spoon easily.
- Heat a tawa on medium-high until a drop of water flicked onto it sizzles and evaporates in under a second. Lightly grease with a few drops of ghee or oil and spread with a cut onion or paper towel.
- Pour a ladle of batter onto the centre of the tawa and spread it in outward circles into a thin, even round. You should see the edges begin to lift and colour within 30 to 40 seconds.
- Drizzle a little ghee around the edges and on top of the dosa. When the surface looks dry and the underside is golden-brown with a few darker spots, fold or roll and remove from the tawa.
- Serve immediately as is — the podi inside is the flavour, so no chutney is needed, though coconut chutney makes a lovely pairing if you like.
✓ High Protein | ✓ High Fibre | ✓ Rich in Calcium | ✓ Rich in Potassium