I have very fond memories when it comes to dosai swirls. Once we decided to go to the movies on a working day in the evening. On the way we had to pick up my sister-in-law from work. So my Aunt made dosai with molaga podi for my sister-in-law as tiffin which she packed for us to take. We got delayed and so carried the bag into the movie theater. Instead of popcorn that evening, we enjoyed dosai stuffed with molaga podi. It was so enjoyable that even today, I sometimes make it when we watch movies at home. The only thing I changed is the presentability. By rolling them into bite size pieces and inserting a toothpick it becomes an instant appetizer, perfect for snacking.
Dosai Mavu/ Batter - Enough to Make 2 thicker dosi
Sesame Oil - 2 tbsp plus a little extra for making dosai
Molaga Podi - 4 tbsp
Water - a little sprinkle
1. On a warm tava make dosai that is thicker than a roast and thinner than uttapam. Cook well on one side and lightly cook on the other side for a few seconds.
3. Mix oil and molgapodi well, then add a sprinkle of water and mix well.
3. Spread the molagapodi generously on the lightly cooked side of the dosai. Roll tightly and keep the open side facing downward. Cut into 2 inch pieces. Place on a plate and serve.
4. If serving as an appetizer, insert a tooth pick and serve them.