Thattil Kutti Dosa

🔥 Prep

• Ensure the 500 ml dosa batter is at room temperature and has a thick, pouring consistency; whisk gently to incorporate air.
• Stir in the 0.25 tsp salt evenly throughout the batter.
• Measure out 3 tbsp sesame oil into a small bowl for greasing the pan cavities.
• Heat a cast iron thattu dosa pan (4-cavity pan) over medium heat for 2 to 3 minutes until evenly hot.

🔥 Cook

• 1. Dip a folded cloth or onion half into the sesame oil and generously grease all 4 cavities of the hot pan.
• 2. Pour a ladleful (approx 60–70 ml) of batter into the center of each cavity; do not spread the batter, allow it to settle naturally into a thick, small round (~3–4 inches diameter).
• 3. Drizzle ~0.5 tsp sesame oil around the edges and over the top of each dosa.
• 4. Immediately cover the pan with a tight-fitting lid and cook over medium heat for 2 to 3 minutes until the top surface is fully set, steamed, and porous, and the bottom is golden brown.
• 5. Optional: Remove the lid, gently flip each dosa using a thin spatula, and cook uncovered for 30 to 60 seconds for a slightly crisp base (traditional version is often cooked single-sided for maximum softness).
• 6. Remove the cooked dosas and repeat the greasing and pouring steps for the remaining batter, maintaining consistent medium heat.

🔥 Serve

• Stack the hot dosas in a casserole or insulated container lined with a cotton cloth to retain steam and softness.
• Serve immediately with spicy garlic chutney (Poondu Chutney) and a side of sambar or idli milagai podi mixed with sesame oil.