Karahi Dosai

This is something that my MIL made when she visited us... Since dosais usually dry out a bit and are not ideal to pack for lunches, uthappams serve as a great alternative and fit the bill where dosais fail. She made these dosais, kind of thick like oothappams, in a karahi made of iron (iruppu chatti in Tamil) and made them kind of plump, sprinkled roasted red onions and spiced it with some red chillies and idli milagai podi - it was just so good! The edges were crisped up and it was soft and fluffy in the middle. It's a little wonder that my husband just loves them - as do I.

KADAI DOSAI

Ingredients:
Dosa Batter - as required
Red Onions - 1 or 2, medium (OR) Shallots, chopped
Dried Red Chillies - 4 to 5, broked into small bits
Idli Milagai podi - to taste
Mustard seeds - 1/2 tsp
Oil - 2 tsp + enough to make dosas
Salt - to taste

Method:
1) Heat the 2 tsp of oil in the karahi and toss in the mustard seeds, once they splutter, add the broken bits of dried red chillies and the chopped onions with some salt. Cook until the onions brown. Set this mixture aside.

2) Return the karahi to the stove and add a spoonful of oil and swirl it a little bit. Pour about one to two scoops of dosa batter and spread it just a little bit in the bottom of the pan. Sprinkle the idli milagai podi and onion-chilli mixture on top. Drizzle some oil along the edges and on the dosa.

3) Let this cook on a low flame and when the bottom is fully cooked, turn it over and cook the other side as well. It tastes good all by itself and doesn't really require any other accompaniment.