Dosai, Podimas & Garlic-Chilli Chutney

So, for the uninitiated, Dosai or Dosas as they are more commonly known are the most delectable crepe-like pancakes made of fermented rice and lentils.  They’re served any time of the day, and could be breakfast, lunch, dinner, or a snack. Check out the slideshow above for how they look while they’re cooking in a dosa tava and later when they’re served on a plate.


And so these Dosais, they go with just about anything.  The classic accompaniments are a variety of chutneys, and a seasoned mashed-potato filling.  The not-so-classic accompaniments include two that I served up this morning:  Eggs Podimas and Garlic-Chili Chutney.

The Podimas is a simple way of breaking the eggs directly into the pan of finely-chopped sauteeing onions.  Only, I gave it a twist by adding a Mexican seasoning of cilantro and annato available in a popular brand called Sazon Goya.

The Garlic-Chilli Chutney is a home-made staple you will find in my refrigerator at all times.

And what better beverage to wash it all down than home-made Cappucinos?

Mmmm!  Mmmm!  Mmmm!

Yep, that’s how we roll sometimes on a Saturday morning!

Oh, and just in case you’re wondering, mine is the larger cup!


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