This is one dosa that is amazingly soft, spongy, porous, and stays so even after some hours. Excellent for tiffin boxes with some dry chutney or idli podi. Urad dal is not used in this recipe. Just three ingredients. Rice, Coconut, and Poha/Avalakki.
Ingredients
2 cups dosa rice
1 cup thick Poha/Beaten rice/poha
3/4 cup coconut gratings
1 tsp methi/fenugreek seeds
Salt to taste
1/4 tsp cooking soda
Oil for making dosa
Procedure
Take rice,poha, and methi in a bowl, wash 3-4 times and soak in enough water for 5-6 hours.
Grind the soaked ingredients with coconut gratings, make a smooth paste.
Let it ferment for 8-10 hours. Before making dosa, add salt and cooking soda to the fermented batter.
Mix well and adjust the consistency of the batter. The batter should be semi-thick consistency.
Heat dosa pan and put a ladle full of batter, spread a little, and drizzle with 1 teaspoon of oil.
Cover with a lid, once it is cooked flip the dosa and cook again till it turns golden brown.
Serve hot dosa with chutney, sambar, or molga pudi.
for pudina chutney grind half cup coconut gratings with 2 green chillies.4-5 pudina leaves, salt to taste, tamarind, and roasted dal /putani. Temper with mustard, curry leaves, and asafoetida/hing.
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