Ghee Podi Benne Dosa

Crisp, golden dosa layered with aromatic podi, generous ghee, and buttery richness - deeply comforting, indulgent, and perfect for slow South Indian breakfasts or comforting dinners. Cooked on the Cumin Co No 11 Enamel Cast Iron Dosa Tawa, this dosa develops beautifully crisp edges with a delicate centre while holding warmth exceptionally well for restaurant-style texture at home.

The cookware that makes it

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No. 11 Enamel Cast Iron Dosa Tawa (28 cm)

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5" High Carbon Stainless Steel Steak Knife

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The Clean Slate: Anti-Bacterial Chopping Board (Small)

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Ceramic Mini Cocottes (Set of 2)

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Baking Trays (Set of 2)

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Time

Prep

15 min

Cook

20 min

Total

35 mins

Ingredients

1 serving

3.0
cups dosa batter (well fermented)
2.0
tbsp butter (preferably salted, softened)
2.0
tbsp ghee
3.0
tbsp idli podi masala
1.0
small onion, finely chopped
2.0
tbsp fresh coriander, finely chopped
1.0
green chilli, finely chopped

Method

In a small bowl, mix idli podi with melted ghee until it forms a spreadable consistency. Set aside.
Heat the Cumin Co No 11 Enamel Cast Iron Dosa Tawa over medium heat. Lightly grease the surface using a few drops of butter or ghee wiped gently with a kitchen tissue or halved onion.
Stir the dosa batter well before using.
Pour a ladleful of batter into the centre of the hot tawa and spread outward in circular motions to form a thin dosa.
Drizzle ghee generously around the edges and lightly across the surface.
Spread a thin layer of softened butter over the dosa while still cooking.
Spoon the prepared podi mixture evenly across the top.
If using, scatter chopped onions, coriander, and green chilli over the dosa.
Allow the dosa to cook undisturbed until the base turns deeply golden and crisp and the edges begin lifting naturally.
Fold in half or roll gently and remove from the tawa.

Serving suggestions

Serve hot on a Cumin Co. Baking Tray with coconut chutney, tomato chutney, and sambar served in Cumin Co. Ceramic Mini Cocottes for an indulgent South Indian breakfast spread. Pair with filter coffee for the ultimate café style experience.

Cumin Co. Expert Tip

For an authentic benne dosa style finish, add the butter only once the top of the dosa is about 70% cooked - adding it too early can make the batter soften and steam instead of crisp. Let the dosa cook undisturbed for a minute after adding the podi so the ghee, butter, and spice blend lightly toast into the surface for deeper flavour and crispier texture.

Cleaning & care guide

Allow the dosa tawa to cool slightly before cleaning. Wipe gently with warm water and a soft sponge. For any stubborn ghee or podi residue, use Cumin Co Gleam Cream with the Cumin Co Cleaning Scrub to preserve the enamel finish and maintain its smooth cooking surface.