Topic started by JayBee (@ bkj-cache81.jaring.my) on Wed Nov 1 00:03:28 .
All times in EST +10:30 for IST.

There is a certain ThOsai Podi which is mixed with gingelly oil and taken.

What is its recipe?

Responses:

• From: V (@ deskgate.it.verio.net) on: Thu Nov 2 13:43:00 EST 2000
  
  Is this different from the dosai milagai podi which we use for idli / dosas ? or the same ?
  
  
• From: JayBee (@ bkj-cache81.jaring.my) on: Thu Nov 2 17:57:32 EST 2000
  
  Its the same.
  But I came to know that there are some varients.
  
  
• From: Sujata (@ 24.69.170.174.on.wave.home.com) on: Thu Nov 2 18:48:34 EST 2000
  
  Jaybee,
  
  Here's one of my mother's recipes for dosai podi:
  
  1cup ulutam dal
  1/2(half cup) kadalai parruppu
  1 spoon coriander
  few curry leaves salt All these should be fried and powdered. If you want add little asafoetida powder.
  
  
• From: Lilly (@ 203.38.201.146) on: Thu Nov 2 19:33:11 EST 2000
  
  There was one which my mother used to make. It has urud dal, channa dal, black sesame seeds, dry red chillies, asaphoetida and salt. Dry fry the dals separately, the sesame seeds (Ellu seeds)separately and the red chillies separately and powder them together with some salt and asaphoetida powder. Goes well with Gingily oil. The sesame seeds give a unique flavour and smell to the powder.
  
  
• From: JayBee (@ bkj-cache81.jaring.my) on: Fri Nov 3 01:23:51 EST 2000
  
  What is urd dhal?
  Is channa dhal, koNdak kadalai?
  
  
• From: NOV (@ ptl-cache6.jaring.my) on: Fri Nov 3 03:05:09 EST 2000
  
  Urad dhall is ulundhu
  Channa dhal is normal kadalai paruppu.
  
  And these items are not to be fried but roasted. You can roast them in the normal cheen satti, without using oil.
  
  
• From: JayBee (@ bkj-cache81.jaring.my) on: Fri Nov 3 07:57:52 EST 2000
  
  And what is a 'cheen chatti'?
  
  
• From: Sujata (@ 24.69.170.174.on.wave.home.com) on: Fri Nov 3 18:06:50 EST 2000
  
  Jaybee,
  
  cheen chatti a.k.a cheeni chatti = frying pan
  
  P.S.
  
  in my mother's dosai podi recipe above, please add 3 or 4 roasted red chillies and powder them as well. It was left out.
  
  
• From: JayBee (@ 202.151.224.98) on: Fri Nov 3 21:44:03 EST 2000
  
  I learn all the time.
  
  
• From: s.jayanthy (@ 202.86.136.1) on: Sun Nov 5 12:38:14 EST 2000
  
  very interesting. dosai podikku ewalavu vishayam irukka. Thanks for enlightening
  s.jayanthy
  
  
• From: NOV (@ ptl-cache6.jaring.my) on: Sun Nov 5 20:41:52 EST 2000
  
  Dr. Jaybee - it is an honour to teach you. :)
  I thought cheen chatti was a Malaysian Tamil word, meaning Chinese wok.
  Sujatha has shattered my myth. :)
  
  
• From: JayBee (@ bkj-cache85.jaring.my) on: Sun Nov 5 23:21:38 EST 2000
  
  Could be possible.
  Things imported from China - Cheena KalkaNdu, Cheenaak kaaram, Cheena KaRpuuram, Cheeni, etc.
  
  
• From: V (@ deskgate.it.verio.net) on: Mon Nov 6 15:10:19 EST 2000
  
  Recipe which i follow.
  
  1.1 cup red chillies
  2.1/2 cup kadalai paruppu
  3.1/4 cup ulutham paruppu
  4. 1 spoon kadugu
  salt to taste
  pinch of perungayam.
  
  fry items 1, 2, 3,4 in a teaspoon of oil in a frying pan. grind it coarsely in the mixie.
  
  A variant to this is thengai milgai podi using koparai thengai (dried coconut) to the above will give a different taste.
  
  
  
• From: Nishanthi (@ a38919-s2-15-125.leading.net) on: Mon Nov 6 15:27:57 EST 2000
  
  My Mom's recipe:
  
  I dont know the exact proposion
  Incredients are
  Dry red chilly
  Kadalai parupu
  Ulathaum parupu
  Black pepper
  Mustard
  perumgayum
  
  
  Fry all those incredients in the frying pan without oil, after color changes into brown (ponn nirum), turn off the stove. Set it aside to cool down, after grind it in the blender(coarsly). Eat with Idly and Gingeely oil(or ghee)
  
  Nishanthi
  
  
  
• From: kiru (@ surf0004.sybase.com) on: Tue Nov 21 11:04:49 EST 2000
  
  I did not know there was urad dAl in the podi. My mother added dry coconut after I complained it was hot. My mother-in-law adds jaggery to it. Ha..moms come in different sweet versions :-)
  (did you guys leave out dry karuvEppillai leaves ??)
  
  
• From: nirupama babu (@ 202.75.128.12) on: Wed Dec 13 07:01:44 EST 2000
  
  I tried a new thosai podi (my own invention). Just try it out.
  
  make the dosai podi the way lilly said without sesame seeds. now you can chop the sambar vengayam (small onions) finely and fry them well and mix it with the dosai podi. This tastes very nice with idli and dosai.
  
  
• From: soni (@ ) on: Sat Oct 6 07:05:21
  
  no, actually i really need to know, how do the indian's make the thosai real crispy n tasty, pls explain on that, cause when we make it at home, it don't turn out to be like the south indian restaurants, make crispy n tasty, at home, it turns out soft n round, normal way, pls reply to me, as soon as possible, any tips from anyone, thank you. soni(confused)
  
  
• From: soorriya (@ dialup-64.157.55.166.dial1.washington1.level3.net) on: Tue Oct 23 15:08:43
  
  Hai JayBee,
  
  Here is Idlli podi from my mother..
  
  Dry Red Chili 4 medium
  Urad dal 1/4 cup
  Sesame seeds 4 tablespoons
  Asafoetida 1/4 teaspoon
  Channa Dal 1/4 cup
  Vegetable Oil 2 teaspoons
  Split red gram 2 tablespoons
  Salt 1 teaspoon
  
  Cooking procedure:
  Heat oil in a skillet on medium and when oil is hot add red chili. Fry for two minutes or until the colour of red chili changes to maroonish black. Add asafoetida and remove from heat. Transfer contents to a separate dish.
  
  Now to the remaining oil in the skillet, add all the rest of the ingredients except sesame seeds and fry on medium heat until the colour of bengal gram changes to pale red. Now, add sesame seeds and when they begin to pop, remove skillet from heat and let cool.
  
  Powder the contents of the above skillet along with red chili and asafoetida.
  Goes well with Idli and dosa.
  
  
  
• From: VaishnaviRajendraKumar (@ nova1.singnet.com.sg) on: Sat Nov 3 09:34:38
  
  Uluthamparuppu 1- cup
  Kadaliparuppu less than 1/4 cup
  Pottukadali 1/4 cup
  Asofoetida 2-3 pinches
  Coriander seeds less than 1/4 cup
  Red chillies 8-10
  Salt
  Dry Curry leaf
  Garlic 2 or 3 pieces
  
  Fry all the ingredients individually to golden brown color and grind. Idli/Dosai podi ready.
  
  
  
  
  
  
  
• From: prabha (@ 204.42.12.2) on: Mon Dec 31 10:07:10
  
  I have the same poser as Soni. How does one make dosas real crisp like the ones they serve in restaurants, especially in India? I think thney call it "Paper Dosa".
  
  
• From: Hemant (@ dialpool-210-214-122-48.maa.sify.net) on: Mon Dec 31 11:08:48
  
  Hello Prabha,
  Try adding a little Raw Rice powder to Dosai Batter and see.You will get crisp dosais.
  Second thing is, that your Dosai Tawa should be highly smooth.Rub half onion on hot tawa before you pour Dosai Batter.You will get shiny dosai.
  
  
• From: prabha (@ 204.42.12.2) on: Mon Dec 31 13:32:44
  
  Thanks Hemant. I shall certainly try that.
  
  
• From: Radhu (@ 19.chicago-22rh16rt.il.dial-access.att.net) on: Wed Feb 6 11:58:24
  
  Hello prabha,
  You can add 2 tbs of groudnut or vegetable oil to the batter so that you will get the crispyness in the dosai.
  
  

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