Othappam Podi

🔥 Prep

• Measure out 300 ml dosa batter and bring it to room temperature; if too thick, thin slightly with 1–2 tbsp water to achieve a pourable but thick consistency.
• Place 2 tbsp idli podi in a small bowl for easy sprinkling.
• Measure 2 tbsp sesame oil into a small cup or bowl for brushing and drizzling.

🔥 Cook

• 1. Heat a cast-iron tawa or non-stick pan over medium heat for 2 minutes until evenly hot; test by sprinkling a few drops of water—they should sizzle and evaporate instantly.
• 2. Brush the surface lightly with ½ tbsp sesame oil using a silicone brush or folded cloth.
• 3. Pour 1 ladle (approx. 100 ml) of dosa batter into the center of the pan; using the back of the ladle, spread gently in a thick circle (approx. 6–7 inches diameter, ¼-inch thick)—do not spread thin like a dosa.
• 4. Drizzle ½ tbsp sesame oil around the edges and a few drops on top; cook for 2–3 minutes until the surface shows small bubbles and the edges turn golden brown.
• 5. Sprinkle 1 tbsp idli podi evenly over the wet surface; press gently with the spatula so the podi adheres.
• 6. Flip the othappam carefully using a wide spatula; cook the podi side for 1 minute until the spices turn aromatic and lightly toasted (watch closely to avoid burning).
• 7. Flip back to the original side for 30 seconds to ensure the base is crisp and fully cooked.
• 8. Transfer to a plate; repeat steps 2–7 with the remaining batter, podi, and oil to make 2 more othappams.

🔥 Serve

• Serve hot off the tawa, stacked or fanned on a banana leaf or stainless steel plate.
• Accompany with coconut chutney, tomato chutney, or sambar for dipping.
• Offer a small extra bowl of idli podi mixed with sesame oil for those who want an extra spicy kick.