Serve the podi dosa on a round steel plate or banana leaf, with bowls of chutney and sambar on the side. Fold or roll the dosa for easy eating. You could also serve it in a compartmentalised steel plate to keep the chutneys and sambar neatly separated.

The nutty, spicy podi pairs wonderfully with the cool freshness of coconut chutney, and also complements tangy tomato chutney, spicy kara chutney, or a bowl of warm sambar. A sip of filter coffee or masala chai balances the heat perfectly. For a Karnataka cuisine-style pairing, try serving your podi dosa with vegetable sagu, a touch of ginger chutney, or a spoonful of melting benne (butter) on top.

Sprinkle some extra podi on the dosa for more flavour. Garnish with curry leaves or coriander for a fresh look, just like it's done in traditional Indian cuisine. You can also add a spoonful of ghee on top before folding, and finish with a light sprinkle of grated coconut for added texture and taste.