Podi Oothappam / Podi uthappam is one of the simple variety of oothappam which we can for a change. This oothappam I first had in vasantha bhavan in Tambaram and liked it. After that I completely forgot that. Two weeks back, when I checked my Idli milagai podi, I found its crispiness has gone and when I was thinking what to do with the old podi, got the idea of making the podi oothappam and it turned out pretty good. So here is the very simple recipe of Podi Oothappam.

You can view some South Indian breakfast recipes below
Pongal
Semiya Upma / Vermicelli Upma
Oats Rawa Dosai
Coconut Sevai 
Idiyappam / String hoppers

Preparation time: 5 min | Cook Time: 4min | Serves: 1

Recipe Category: Main dish | Recipe Cuisine: South Indian

1. Dosa batter – as required

2. Idli milagai Podi / Gun powder – as required

3. Oil – 1 to 2 tsp / oothappam

1. Heat the dosa pan / dosai kal in medium flame.

2. Add 1/2 tsp oil and spread on pan. (You can skip this part, if you use non stick pan).

3. Now add 2 or 2 and 1/2 laddle full of the dosa batter on the tawa. 

4. Sprinkle the Idli Milagai Podi generously on top. Add or sprikle a 1/2 tsp oil on the podi. 

5. Close the oothappam using some lid. ( I used aappa kadai cover). Cook in medium flame for a 1 to 2 min.

6. Open the lid and check whether the oothappam is cooked. If not cooked, let it cook for another min. 

7 . Serve it hot with your favorite sambar or chutney. You also have this as it is, as it already contains the idli milagai powder. 

1. The Batter should be not be too thick or watery. Then oothappam would not come out nicely. Batter consistency plays an important role.

2. Do not flip the oothappam, as you do for the dosa or other oothappam, as the podi gets burnt sometimes and would not be nice. 

3. Covering the oothappam and cooking is my MIL’s method. You can try without covering with lid also.